1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 tbsp cocoa powder –Dutch or regular (add a little extra if desired)
1/2 cup gluten free quick oats
1/4 tsp salt
1/3 cup pure maple syrup or agave
2 stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips
optional: more chips, for presentation
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, and then pour into a greased 8×8 pan. Optional:sprinkle extra chocolate chips over the top.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.