Ingredients:

  • 1 can (15 oz / 425g) black beans, thoroughly rinsed and drained
  • 3 large eggs, room temperature
  • 3 tbsp melted coconut oil
  • ¾ cup unsweetened cocoa powder
  • ¾ cup coconut sugar
  • 1 tbsp pure vanilla extract
  • 1 ½ tsp baking powder
  • ½ tsp sea salt
  • ½ cup semi-sweet chocolate chips, divided

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Rinse the canned black beans under cold water for at least 60 seconds to remove the metallic bean liquid and excess sodium.
  3. Place the drained beans, eggs, oil, cocoa powder, sweetener, vanilla, baking powder, and salt into a food processor. Blend on high until the batter is completely smooth and glossy, approximately 2–3 minutes.
  4. Remove the processor blade and gently fold in half (1/4 cup) of the chocolate chips using a rubber spatula.
  5. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/4 cup of chocolate chips on top.
  6. Bake for 25–30 minutes until the edges are set and starting to pull away from the sides, though the center should remain slightly soft.
  7. Allow the brownies to cool completely in the pan to set their structure. For best results, refrigerate for 1 hour before slicing into 16 squares.