Ingredients:

  • 1 (15-ounce) can black beans, rinsed very well and drained thoroughly
  • 2 large eggs
  • 1/2 cup (113g) unsalted butter or coconut oil, melted
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup semi-sweet or dark chocolate chips, divided

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, ensuring there is an overhang (a sling) for easy removal.
  2. In a food processor, combine the rinsed and drained black beans, eggs, melted butter, sugar, and vanilla extract. Process until completely smooth, scraping down the sides as necessary, aiming for zero visible bean chunks.
  3. Add the cocoa powder, salt, and baking powder to the food processor. Pulse until just combined. Be careful not to over-mix once the cocoa is incorporated.
  4. Gently fold half of the chocolate chips into the batter using a rubber spatula.
  5. Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining chocolate chips over the top surface.
  6. Bake for 28–32 minutes. The edges should look set, and a toothpick inserted near the centre should emerge with moist crumbs attached, but no wet batter.
  7. Allow the brownies to cool completely in the pan on a wire rack (at least 1 hour) before lifting them out using the parchment sling and slicing into 16 squares. Cooling is crucial for setting the fudgy texture.