Directions:

• Preheat your oven to 350°F (175°C). This ensures your brownies will bake evenly and become perfectly fudgy.
• In a blender or food processor, add the cooked black beans. Blend until smooth. It’s crucial that the beans are thoroughly pureed to avoid any chunks in your brownies.
• To the blended black beans, add the safflower oil, extra virgin olive oil, organic eggs, unsweetened cocoa powder, coconut palm sugar, Truvia (or stevia), and vanilla extract. Blend until everything is well combined and smooth.
• In a separate mixing bowl, whisk together the oat flour, baking powder, and sea salt. This helps to evenly distribute the dry ingredients.
• Pour the wet mixture from the blender into the bowl with the dry ingredients. Use a spatula to gently fold everything together until just combined. Be careful not to overmix.
• Fold in 1/4 cup of the mini chocolate chips (saving the rest for topping). This will add delightful pockets of chocolate throughout your brownies.
• Pour the brownie batter into the prepared 8x8-inch baking pan, spreading it evenly. Sprinkle the remaining mini chocolate chips on top for extra deliciousness. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean.
• Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. If using, dust with clean eating powdered sugar before slicing into squares.