Ingredients:

  • 1 can (15 oz) black beans, rinsed and drained
  • 3 large eggs, room temperature
  • 3 tbsp coconut oil, melted
  • 1/2 cup unsweetened Dutch-processed cocoa powder
  • 3/4 cup coconut sugar
  • 1 tbsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp instant espresso powder
  • 1/2 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper, leaving an overhang on the sides.
  2. Rinse the canned black beans under cold water for at least 60 seconds until the water runs completely clear. Pat them dry with a paper towel.
  3. Place the beans, eggs, oil, cocoa powder, sweetener, vanilla, baking powder, espresso powder, and salt into the food processor.
  4. Process on high for 2–3 minutes, scraping down the sides halfway through, until the batter is completely silky and smooth.
  5. Remove the blade and fold in 3/4 of the chocolate chips using a rubber spatula.
  6. Pour the batter into the prepared pan and sprinkle the remaining chocolate chips over the top.
  7. Bake for 25–30 minutes until the edges are set and a toothpick comes out with moist crumbs.
  8. Allow the brownies to cool completely in the pan for at least 1 hour to let the texture set properly.