For my gluten free friends out there: Here is a recipe for "Black Bean Brownies", from the co-op. They're kind of wierd, but still much more healthy for you than regular brownies, and would be really good with some vanilla ice cream...
By the way, the only reason we made these was because Keith likes beans a lot and was very curious about the recipe.
I don't really like beans. But they were still OK.
And, after that glowing review... (seriously though, it's worth satisfying your curiosity over what black bean brownies might be like)
Black Bean Brownies. adapted from Mothering Magazine by City Market Co-op.
4 ox unsweetened baking chocolate
1/2 cup butter
3/4 - 1 cup maple syrup
2 cups or 1 (15oz) can black beans, drained, rinsed, pureed
2 1/2 Tbs instant grain coffee
1 cup chopped walnuts, almonds, or other nut
Preheat oven to 350. Grease an 8 inch baking pan. Melt chocolate and butter together in a small sauce pan on low heat. In a mixing bowl, beat eggs and maple syrup together. Add melted chocolate mixture and beat well. Beat in bean puree and coffee substitute. Fold in nuts. Pour batter into prepared pan. Bake 40-45 minutes, or until set. If you press your finger in the middle, it should make a little dent. Cool, cut into 2" squares. Makes 16 squares.
Cooks note: it was difficult to puree the beans by themselves, so I added the eggs to the food processer with the beans to puree.