Flourless Black Bean Brownies

Yield: 1 (8x8-inch) pan; see notes for mini and standard-size muffin option

Decadent, fudgy brownies score big points in flavor and texture while delivering a filling dose of fiber and protein. A total dessert win!

Preheat the oven to 350℉. Grease or spray a 8×8-inch baking pan or line it with parchment paper, creasing along all the corners to better sit in the pan.

Add all the ingredients, except the chocolate chips and optional mix-ins/toppings, to a food processor. Process until the beans and oats have been fully incorporated and the mixture is very smooth, scraping down the sides as needed. (You will see flecks of black from the beans, and that is fine. Note that the mixture will be fairly thin when using maple syrup.)

Stir in the chocolate chips and optional nuts or coconut, but do not process at this point. Transfer the batter to the prepared pan. 

If using sugar: at this point, I like to scatter a handful of chocolate chips over the uncooked brownies and then lightly sprinkle with flaky sea salt.
If using maple syrup: I wait to scatter additional chips and optional sea salt until after baking because the topping will sink into the thinner batter as it bakes. In this case, sprinkle the salt and chips on the brownies as soon at you remove them from the oven and let sit for a minute or so. After the chips have rested on the hot brownies, very gently push on them to make sure they adhere.

Bake for 20 minutes, give or take several minutes depending on oven and type of baking pan used. (Dark-coated pans cook more quickly than light-colored pans.) The edges should be firm and the center should be just cooked through. 

Cool thoroughly and enjoy. Cover and store at room temperature for several days or refrigerate for up to a week. The brownies freeze well, too.