There are several variations of bean brownie recipes. Most call for 15oz
can black beans, drained. Some have coffee added. Most have alot of dry
cocoa to substitute for flour. All have more eggs than usual. If you
want it gluten free then you end up with a more fudgy brownie. If you
want a crusty brownie you still need flour-but you can use bean flour?
Some of the recipes also add chocolate chips, that I am not fond of.
When there are alot of eggs in a recipe, you can safely use Splenda
instead of sugar because the baked product will still solidify and hold
together.