1-1/2 cups black beans (1 15-oz can, drained and rinsed very
well)
2 tablespoons cocoa powder
1/2 cup quick oats
1/4 teaspoon salt
2/3 cup pure maple syrup, (honey, or agave)
1/4 cup coconut or vegetable oil
2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
1/2 cup to 2/3 cup chocolate chips

Preheat oven to 350 F.
Put the black beans and syrup in your blender/food processor and blend well until completely smooth.
Add the rest ingredients except chips and blend until smooth.
Stir in the chips, then pour into a greased 8×8 pan.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
If they still look a bit under cooked, you can place them in the fridge overnight and they will firm up! Makes 9-12 brownies.

I used Reese’s Peanut Butter chips in mine and added a layer on top of the brownies after they were poured into the pan to make them look nice.