Start by thoroughly rinsing and draining your black beans. This step is essential to get rid of any excess sodium and ensure your brownies don’t have any bean flavor.

Place the rinsed black beans, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and a pinch of sea salt into a food processor or high-speed blender. Blend everything until it’s smooth and creamy.

Make sure there are no chunks left—this is crucial for the best texture!

Transfer the batter to a mixing bowl and gently fold in the dark chocolate chips. If you’re using any optional add-ins like walnuts or shredded coconut, now’s the time to add those, too.

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, then pour in the batter. Use a spatula to spread the batter across the pan evenly.

Bake the brownies for 20-25 minutes, or until a toothpick inserted in the middle comes out mostly clean, with a few moist crumbs sticking to it.

Avoid overbaking to keep that gooey texture.

Let the brownies cool fully in the pan before slicing them. This gives them time to set and makes slicing easier and neater.