A couple of recipes I want to try.

Kate's Black Bean Brownies Sweetened With Medjool Dates

By Garden Gate 

Medjool dates are the only sweetener used in these black bean brownies. This is a decadently fudgy and chocolaty brownie which does not taste at all like black beans or dates. You'll be addicted for life.

• 2cups cooked black beans, rinsed and drained (canned is fine)
• 1cup medjool dates, pitted (about 20 large dates)
• 3tablespoons oil or 3 tablespoons melted butter
• 1⁄2teaspoon baking soda
• 1tablespoon vanilla extract
• 1⁄4-1⁄2cup unsweetened cocoa powder
• 3extra-large eggs

DIRECTIONS

1. Preheat oven to 350 F degrees. Generously grease 8" by 8" baking pan.
2. In food processor, place dates, 2 cups black beans, and oil or butter and puree until smooth.
3. Add baking soda, vanilla, and 1/4 cup cocoa powder and puree until completely smooth.
4. Taste and add additional cocoa powder, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because dates often vary in sweetness. (I use 1/2 cup cocoa powder because I prefer my brownies to taste like dark chocolate.) Mixture should taste deeply fudgy and chocolaty and not taste like black beans, dates, or overly sweet. Mixture should taste like rich dark chocolate but not bitter. Allow food processor to blend for 3 to 5 minutes without stop to emulsify.
5. Pour batter into deep bowl. Add eggs and combine with electric mixer.
6. Pour batter into greased baking pan. Bake until slightly firm on top and edges pull away from the sides of the pan for 30 minutes.
7. Allow to cool slightly and cut into 6 pieces. Eat while warm. Store in refrigerator or freeze. Brownies are still delicious when they are eaten slightly cold.

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