Makes 16 small brownies. A thin batter puffs up during baking and then deflates a little as it cools. They also stay amazingly moist for many days. They have a slight "beany" taste, but otherwise are good.
1/2 cup cocoa
1/3 cup canola oil
1-15 oz can beans, drained and rinsed (kidney, pinto, navy, or black beans all work well)
1 1/4 cups sugar
1/2 teaspoon baking powder
Preheat oven to 350 degrees. Put all ingredients in a blender or food processor and process until smooth. Oil an 8x8 inch pan. Pour batter into the pan and bake for 35-40 minutes, or until brownies are just set. Cool, cut and serve. For a flourless chocolate cake, and a fancier presentation, use an 8" round cake pan. Cut into wedges and serve with raspberry or strawberry sauce.