Ingredients:

  • 1 can (15 oz) black beans, thoroughly rinsed and drained
  • 1 medium ripe avocado (approx. 100g), pitted and peeled
  • 2 large eggs
  • 1/2 cup (120ml) pure maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (45g) unsweetened Dutch-process cocoa powder
  • 1/2 tsp (2.5g) baking powder
  • 1/4 tsp (1.5g) fine sea salt
  • 1 tsp (2g) instant espresso powder
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  2. Place the rinsed black beans, avocado, eggs, maple syrup, and vanilla into a high-speed blender or food processor. Process on high until the mixture is completely smooth with no visible flecks of bean skin.
  3. Add the cocoa powder, baking powder, salt, and espresso powder to the blender. Pulse 5–7 times just until combined, being careful not to over-process.
  4. Using a rubber spatula, fold in half of the chocolate chips by hand. Pour the batter into the prepared pan and smooth the top.
  5. Sprinkle the remaining chocolate chips over the surface of the batter.
  6. Bake for 25–28 minutes until the edges are firm and pulling away from the sides. Let cool completely, then chill for 30 minutes before slicing.