Fast & Easy Melt-in-Your Mouth Chocolate Squares (a.k.a. black bean brownies-don't tell the kids)

One 15 oz. can black beans, drained and well-rinsed
3 large eggs
3 Tbsp. canola oil
3/4 cup granulated sugar
1/2 cup cocoa powder
1 tsp. vanilla
1/2 tsp. baking powder
pinch salt
1/2 cup mini or regular chocolate ships, divided
optional, 1/2 tsp. peppermint extract

Preheat oven to 350 degrees. Spray 8x8 baking pan with nonstick pan spray

Put beans in food processor and process until smooth and creamy. Add everything else except chocolate chips and process until smooth. (or put ingredients in blender and blend until smooth and creamy) Add 1/4 cup chips and pulse a few times until broken up a bit. Pour batter in pan and sprinkle with remaining chips.

Bake 30-35 minutes or until edges start to pull away and toothpick in center comes out clean. Cool in pan before cutting.

**Notes: No Gluten! Some prefer to add 1/2 cup all purpose flour. You can use mashed banana instead of oil. One can of beans equals 1-1/2 cups if you cook your own (divide a big batch into 1-1/2 cup portions to freeze)
Another option is to puree one can of black beans with liquid and use it with brownie mix instead of oil, eggs and water, just dry mix and bean puree for high-fiber and protein, lower fat fudge brownies. For lower sodium, rinse beans and replace liquid with water (about 1/2 cup).

Pinto Bean Pie

1/2 cup sugar
1 cup brown sugar
1/2 cup butter
2 eggs, beaten
1 heaping cup mashed beans (1-1/2 cups cooked beans=about 1 cup mashed)
1 9-inch unbaked pie shell

Mix sugars, butter and eggs until creamy. Add mashed beans and blend thoroughly. Pour into pie shell. Bake at 375 for 20 min. Reduce to 350 degrees and bake for an additional 25 minutes or until a knife inserted into the pie comes out clean.

Zucchini (or Apple) Brownies

2 cups grated zucchini or apple
1/2 tsp. salt
2 tsp. vanilla
1 1/2 tsp. baking soda
1 egg
2 cups flour
1/3 cup cocoa
1 1/4 cup sugar
1/2 cup oil

Mix all ingredients together and beat. Put in 10 x 15 inch greased pan. Bake at 350 degrees for 20 minutes.

Oatmeal Cake with Walnut Frosting

Boil 1 1/2 c. water. Turn off heat. Add in 1 c. oatmeal. Let sit for 20 minutes.

Combine:
2 eggs
1/4 c. oil
1/4 c. milk
1/4 c. honey
1/4 c. liquid rice sweetener (I used the juice from my canned peaches --canned with juice, not syrup)
1/4 c. sucanat (or brown sugar)

Stir in oatmeal.

Add:
1 1/3 c. flour (I always use unbleached flour)
1/2 tsp. cinnamon
1 tsp. baking soda
a little less than 1/2 tsp. salt

Beat till well mixed. Bake in a bundt cake pan or 9x13 at 350 degrees for 35-40 minutes (when toothpick comes out clean). Make sure to grease and flour the pan.

FROSTING (double this for a 9x13):
1/4 c. sucanat (or brown sugar)
1 1/2 Tbsp. butter
2 Tbsp. milk

Bring to a boil, stirring well, then turn off the heat. When it has cooled a little, add 1/2 c. chopped walnuts and 1/2 c. coconut flakes. Spread or drizzle over the cake.

(Another recipe stolen from Michelle Cox)

Carob-Banana Brownies

The nice thing about carob is that it is related to the cocoa bean, but doesn't have the natural caffeine content that cocoa does. It has a different flavor, so don't expect it to be exactly the same. It is very good, though!

Carob-Banana Brownies
2/3 cup honey
1 tsp vanilla
1 banana, mashed
1/2 tsp salt
1 tsp baking soda
1 cup water
1/2 cup carob powder
1 cup soft wheat flour
1 cup chopped walnuts (optional)
Mix ingredients in order that they are listed. Pour into an oiled 9x13" pan. Bake for 20 minutes at 350 degrees. Frost with Creamy Carob Frosting.

Creamy Carob Frosting
1 banana, mashed
1/2 cup honey
1/2 cup butter or butter substitute
1/3 cup carob powder
3/4 cup powdered milk or other milk substitute
Mix all ingredients together until smooth and creamy. Spread on cooled cake.

(Bobbi's disclaimer: I stole this recipe from my good friend Michelle Cox. I have to admit that I haven't actually tried this recipe yet, but if Michelle says it's good, I believe her!!)