- 425g black beans (drained, and rinsed)
- 1/4 cup honey
- 1/4 cup coconut sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup Wilson’s Coconut Oil
- 2 large eggs
- 3/4 cup chocolate chips (divided)
Preheat oven to 180 degrees C. Grease a 20x20cm baking pan and set aside.
Put beans, Wilson’s Coconut Oil, coconut sugar and honey into a blender. Blend until well combined.
Add cocoa powder, salt, baking powder and vanilla. Blend until smooth.
Add in eggs and blend until just combined.
Mix in ½ cup chocolate chips by hand.
Pour into greased 8×8-inch pan and top with remaining ¼ cup chocolate chips.
Bake for 25-30 minutes or until the top is set and brownies are just barely pulling away from the sides. Let cool, cut and enjoy.
Store in an airtight container in the refrigerator. Reheat for 15 seconds in the microwave to restore the fresh-from the oven gooeyness.