Sometimes life gives you no other options. You just need chocolate. And not just chocolate, but chocolate in the form of warm, gooey brownies.

Back in the day, my family was pretty darn excited about Duncan Hines. We’d clean up a pan in one sitting.  And let’s just take a look at that ingredient list, shall we?

According to the Duncan Hines website:

sugar, enriched bleached wheat flour (wheat flour [enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], malted barley flour), powdered sugar (sugar, corn starch), cocoa powder processed with alkali, vegetable oil shortening (partially hydrogenated soybean oil). Contains 2% or less of wheat starch, dextrose, salt, cornstarch, artificial flavor, carrageenan, leavening (sodium bicarbonate).

Kind of sad, isn’t it? No wonder I can’t feel good about eating one of those brownies. I am always concerned with an ingredient list that begins with sugar, and then goes on to list a gazillion different ingredients that I would not be able to find in nature. I firmly believe that our bodies were not meant to process chemicals. Jumping off my soap box now…

Once I discovered how good I felt eating real food, brownies were one of the first foods that I felt a need to make using real ingredients. My first attempt was an epic fail. After choking one down, and forcing the family to do the same, the rest disappeared down the garbage disposal. They were THAT bad. I quickly came to the conclusion that black beans were not meant to be in a brownie. Until…

I discovered this recipe! These are husband approved, Hovie child approved, friend approved, and  coworker approved. Most importantly, they are Karen approved. You need to give these bad boys a try. And then do what I do…don’t divulge the ingredients until AFTER you have shared them. I don’t know why it’s so satisfying for me to do that, but it is.

Black Bean Brownies (based on a recipe by Katie Higgins of CCK)

1 15 oz. can black beans, rinsed

1/2 c. old fashioned oats

2 T. cacao powder

1/2 tsp. baking powder

pinch of sea salt

1 tsp. vanilla

1/2 c. maple syrup

1/4 c. coconut oil

1/2 c. chocolate chips (I use Enjoy Life brand-vegan)

Place all ingredients in a food processor and blend until smooth. Stir in chocolate chips. Pour into a square pan (8 x 8 or 9 x 9-the smaller the pan the longer the baking time) lined with parchment paper. Bake at 350 for 16-20 minutes.