This version is vegan (no eggs) and has banana and oats. I found these were very gooey and I had to cook them quite a bit longer. They are really quite tasty after being refrigerated overnight and has a similar texture to a traditional brownie.
- 15 ounces black beans, drained and rinsed
- 2 whole bananas
- ⅓ cup agave nectar
- ¼ cup unsweetened cocoa or carob powder
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- ¼ cup raw sugar (optional)
- ¼ cup oats
Preheat oven to 350 F. Grease an 8×8″ pan and set aside. Combine all ingredients, in a food processor or blender and blend until smooth, scrapping sides as needed. Pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef’s Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.
*I also added hemp hearts and ground flax to mine.