Instructions

• Preheat oven to 350°F. Lightly oil a 9x9-inch square baking pan with the extra virgin olive oil and set the pan aside.
• Place the 3/4 cup cooked black beans (thoroughly rinsed and drained) into a blender. Add the 1/4 cup safflower oil and the 1/4 cup extra virgin olive oil. Blend until completely smooth and no bean pieces remain.
• Pour the blended bean mixture into the bowl of an electric mixer.
• Add 2 whole eggs, 1/4 cup unsweetened cocoa powder, 2/3 cup coconut palm sugar (or sucanat), 2 Truvia packets (or the small single-serving stevia), and 1 1/2 teaspoons vanilla extract to the mixer. Mix on medium speed until smooth and well combined.
• Melt half of the 1/2 cup mini chocolate chips (about 1/4 cup) using a microwave in short 15–20 second bursts, stirring between bursts, or using a double boiler. Stir the melted chips until smooth, then add them to the mixer and blend until incorporated.
• In a small bowl, whisk together 1/3 cup oat flour, 1/2 teaspoon baking powder, and 1/2 teaspoon sea salt.
• Add the dry mixture to the mixer and mix on low speed just until the dry ingredients are incorporated. Scrape the bowl and paddle as needed to ensure even mixing.
• Stir in the remaining mini chocolate chips (the unmelted half) by hand or on low speed.
• Pour the batter into the prepared 9x9 pan and spread it into an even layer with a spatula.
• Bake for about 20 minutes. The brownies are done when the edges look somewhat matte and the center still looks slightly shiny, or when a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
• Let the brownies cool in the pan for at least 15 minutes before cutting. If desired, dust the cooled brownies with the 1/4 cup clean eating powdered sugar. (If you need to make the powdered sugar, grind coconut palm sugar or sucanat in a high-speed blender or coffee grinder until it reaches a powdered consistency, then dust.)