These dense dairy-free, egg-free brownies are packed with protein and are a healthier version. No one will know they have beans in them!
Mix together all ingredients, except oats, in a food processor. Process batter until thick and smooth. Add oats and process again until combined.
Pour into oiled eight- by eight-inch pan and bake at 350 degrees for 30 minutes. Brownie will be really fudgy.
Cool completely and cut into squares. (If you want a more cake-like brownie, you can add 1/4 cup more quick oats or 1/4 cup unbleached flour.) This recipe does not freeze well. Dust with powdered sugar if desired.
Recipe excerpted from 101 Gourmet Cookies for Everyone by Wendy Paul (Cedar Fort, 2013) with permission from the publisher.
Photography by Marielle Hayes