I Can’t Believe They’re Black Bean Brownies

*For optimal flavor use dry black beans cooked with the quick soak method.

Pre-heat the oven to 325-F. Grease a 9×9 inch pan or line with parchment paper.
In a blender (or food processor), add all ingredients and blend until smooth.
Add about half the chocolate chips and mix well.
Pour into prepared baking dish. Sprinkle the top evenly with the remaining chocolate chips.
Bake for 25 minutes, or until the brownies bounce back when gently pressed in the center – when you shake the pan gently from side to side, it shouldn’t jiggle. For cakier brownies, lower the oven temperature to 300°F and continue to bake for another 3 to 5 minutes or until the center is really stable.
Serve warm or refrigerate until cold (we prefer refrigerated).

Below is my original recipe. I prefer the one above.

1 (15oz) can or 1 1/2 cups (250g) black beans, drained and rinsed well (I prefer to cook my own dry beans)
2 eggs
1/4 old fashioned oats
1/4 cup olive oil
2/3 cups granulated sugar (1/2 cup sugar works too)
1 teaspoon vanilla extract
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Heaping 1/4 cup semi-sweet chocolate chips

Pre-heat the oven to 350-F. Grease a 9×9 inch pan.
In a food processor, add all ingredients, except chocolate chips. Blend well, scraping down the sides a few times.
Pour into prepared baking dish. Sprinkle the top evenly with chocolate chips.
Bake for 15 minutes, or until they feel firm to the touch. They will firm even more as they cool (under-done is better than over-done).
Serve warm or refrigerate until cold (they get extra fudgey when refrigerated).