Double Chocolate Black Bean Brownies

At first glance of this title, you may be tempted to think, "Eww, who would pair black beans with brownies?!", but trust me when I tell you, these are decadent and delicious! The black beans not only serve to keep the brownies moist and rich, but they also pack a bit of protein and fiber, making these a healthier step above your average brownie. If you choose to share these with loved ones, they'll never know the secret ingredient. Hope you enjoy this gluten-free delight!

INGREDIENTS:

1/4 c. quick rolled oats
15 oz. can black beans, drained and rinsed
2 large eggs
1/4 c. cocoa powder
2/3 c. honey
1/4 c. coconut oil
1 tsp. vanilla extract
1/2 tsp. baking powder
pinch of sea salt
1 c. chocolate chips (divided use)

INSTRUCTIONS:

Preheat oven to 350 degrees.
Place the oats in a food processor and pulse until finely chopped (about 1 minute).
Place black beans, eggs, cocoa powder, honey, coconut oil, vanilla extract, baking powder, and sea salt on top of oats in the food processor and pulse until fully combined (about 1 minute).
Fold 1/2 c. chocolate chips into the batter.
Pour the batter into a greased 9x13 pan and top with the other 1/2 c. chocolate chips.
Bake for about 20 minutes or until a toothpick or fork comes out clean when poking the brownies in the center. Allow brownies to fully cool before cutting.