• 2, 15oz. can black beans (drain & rinse very well)
• 4 tbsp cocoa powder (even better if dark cocoa powder!)
• 1 cup quick oats (40g)
• 1/2 tsp salt
• 2/3 cup agave nectar
• 1/2 cup coconut oil
• 1.5 T vanilla extra
• 1 tsp baking powder
• 1 cup chocolate chips

​Instructions

1. Preheat oven to 350 F.
2. Drain & rinse black beans very well. Then blend in food processor. I suggest to make sure beans are completely smooth before blending with anything else to make sure there are no bean chunks in your brownies.
3. Add all other ingredients, except the chocolate chips, to the food processor and blend.
4. Stir in most of the chocolate chips. Then pour mixture into a greased, 9×12 pan.
5. Sprinkle extra chocolate chips on top. Baked brownies 15-18 minutes. Then let cool for about 5-10 minutes before cutting. *Note, if they still look a bit undercooked, leave them out to cool or put them in the fridge for about an hour. *

The brownies are best served fresh when they are super gooey  You really can’t compare their texture to any other type of brownie! I love watching the surprise on people’s face when they realize what these brownies are really made of.