Black Bean Brownies

Black Bean Brownies
makes one 8×8 pan

2 cans (15 oz x 2)  black beans  (make sure you get the unseasoned versions)
1/4-1/2 cup  sugar  – can also use about 6 dates
1/4 cup  coconut oil, melted
2  eggs –  large or medium sized
1 cup  unsweetened cocoa – mine favorite is mixture of dutched and non-dutched
1 cup  unsweetened almond milk OR milk of choice
1/2 tsp  baking soda
~9 oz  dark chocolate chips, usually 3/4 of one choc chip bag
2 tsp – 1 Tbsp  vanilla extract
1/2 tsp  real salt

Directions:
1)  Un-can the black beans into a fine mesh strainer. Strain and run under cold water x1 minute or until water over the beans runs clear.
2)  Place all ingredients, except chocolate chips, into Vitamix blender (or equivalent) and blend for about 30 seconds to 1 minute OR until all ingredients are incorporated, and the mixture is smooth and homogenous. Stir in chocolate chips with a soft spatula.
3)  Pour into one greased or parchment paper lined 8×8 pan. Bake at 350 degrees non-convection for 40-45 minutes. Brownies are done when slightly pulling away from the sides of the pan, and the middle is slightly set. Bake longer to be slighly less fudgy. Let cool on counter. Store in fridge for best results.

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