Ingredients:

  • 1 can (15 oz / 425g) Black beans, drained and rinsed thoroughly
  • 1 medium Ripe avocado (approx. 1/2 cup mashed)
  • 2 large Eggs
  • 1/2 cup (45g) Unsweetened Dutch-processed cocoa powder
  • 2/3 cup (160ml) Pure maple syrup or honey
  • 1 tsp (5ml) Pure vanilla extract
  • 1/2 tsp (2.5g) Baking powder
  • 1/4 tsp (1.5g) Fine sea salt
  • 1/2 cup (90g) Semi-sweet chocolate chips
  • 1/4 cup (30g) Chopped walnuts or pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Rinse the black beans under cold water until the water runs completely clear to remove the canning liquid and neutralize the flavor.
  3. Place the rinsed beans, avocado, eggs, cocoa powder, maple syrup, vanilla, baking powder, and salt into a high-speed food processor. Process on high for 1–2 minutes, scraping down the sides halfway, until the batter is completely smooth with no visible bean skins.
  4. Remove the food processor blade. Use a rubber spatula to gently fold in 3/4 of the chocolate chips.
  5. Pour the batter into the prepared baking pan and smooth the top. Sprinkle the remaining chocolate chips and optional chopped walnuts over the surface.
  6. Bake for 25 minutes. Allow the brownies to cool completely in the pan before lifting out and slicing into 16 squares to ensure they set properly.