Equipment Needed
- Blender or food processor
- 8×8 inch baking pan
- Parchment paper
- Rubber spatula
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
We start with the magical transformation. I add my impeccably rinsed black beans, eggs, melted coconut oil, vanilla, and salt to my blender. Now, I blend it. And I don’t mean a quick pulse. I blend it for a full minute, maybe two, until the mixture is utterly smooth, silky, and no bean flecks remain. This is the single most important step. The first time I made these, I was impatient and left it slightly grainy. The texture of the final brownies was off. A perfectly smooth puree is the secret to a flawless, fudgy crumb.
Next, I pour this gorgeous, dark liquid into a large mixing bowl. To this, I sift in the dark cocoa powder, oat flour, and baking powder. Sifting is crucial here because cocoa powder loves to clump. I then whisk in the sugar. The batter will be quite thick and glossy, like a divine chocolate pudding. This is when I fold in most of the chocolate chips, saving a handful for the top. The scent at this stage is deeply chocolatey and promising.
For baking, I always line my pan with parchment paper, leaving an overhang on two sides. This isn’t just for easy cleanup—it’s your guarantee for perfect, clean removal later. I scrape every bit of that thick batter into the pan, smoothing the top with my spatula. Then, I press the remaining chocolate chips into the surface. I’ve found this gives you those beautiful, defined chips on top instead of them all sinking into the batter.(See the next page below to continue…)