I've referred to Jennifer Reilly, RD many times in my classes. She's a cookbook author and registered dietitian extraordinaire! Her recent cookbook, "The Skinny Dish", commissioned by Trader Joe's, is outstanding. This recipe comes from her blog. You won't believe how wonderful this is. Can't get your kids/grandkids to eat beans? They'll never know what makes the magic!

3 T ground flaxmeal soaked in 1/4 cp warm water for 5 minutes or until it becomes gel-like.
1 (15 oz.) can black beans, drained and rinsed
3 T non-dairy margarine, melted
1 tsp vanilla
3/4 cp date sugar **
1/2 cp dark cocoa powder
1/2 tsp baking powder
1 tsp baking soda
1/4 cp almond meal (optional, but makes brownies less gooey)
1 tsp apple cider or rice vinegar
1/3 cp semi-sweet chocolate chips
1/2 tsp peppermint extract (optional, if you want that flavor with the chocolate)

Preheat oven to 350.

Combine flaxmeal and water and set aside to do its thing.
In a food processor or blender, process the black beans, melted margarine, and vanilla until smooth.

In medium bowl, sift together the sugar, cocoa, baking powder, baking soda and almond meal (if using).
Stir in the black bean mixture, the flaxmeal and water, and vinegar. Add the chocolate chips and peppermint extract (if using).

Bake in lightly oiled 9 x 9 pan for 40-45 minutes until edges start to pull away from sides of baking dish.

** Instead of date sugar, I use 3/4 cups of dates, soaked in water, then pureed to add sweetness.