Instructions 

1. Preheat the oven to 180°C and grease your baking dish of choice. We used a 7 x 11 inch pyrex, but a 9 x 9 inch would work just as well. 8 x 8 inches would make thicker brownies and may take a little longer to bake.
2. Open your can of black beans and drain and rinse them well in a colander shaking them well to dry. Your beans are replacing the flour in this recipe, so removing as much liquid as possible is important. Pulse the beans in a food processor until they qualify as a thick puree (try not to liquefy them completely).
3. Add vanilla, your scoop of coconut oil, and all three eggs into the puree. Pulse the wet ingredients together until they are evenly incorporated.
4. In a small bowl, stir together the cocoa powder, sugar substitute, salt, baking powder, and instant coffee powder (again, optional, but encouraged). Pour these dry ingredients into the food processor with the wet ingredients and pulse again until just incorporated. Note: if you choose to skip the second bowl and add each of the dry ingredients individually, you risk uneven baking powder incorporation and an uneven rise.
5. Pour the complete mixture from the food processor into your greased baking dish and top with the chocolate chips.
6. Bake for 35 minutes. If the brownies are done, a clean knife will still look clean after poking into the center of the dish. If the knife doesn’t come out clean, give them a few more minutes and check again.
7. Let the brownies cool completely before slicing and serving (they will not hold their shape otherwise). Of course, if you want to eat them hot, with a spoon, directly from the pan, that’s cool too. Your secret is safe with us.