These luscious brownies are chock full of antioxidants, loaded with fiber and fairly low in fat, OMG the are to die for!! Yes, these have beans in them. And no, you cannot taste them. They just add in moisture, fiber and protein. Something my ultra picky 8 yr old is sorely lacking...

1 15 oz can black beans, rinsed, returned to can and filled with fresh water
1 cup water
1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
2 1/4 cups raw sugar
1 1/4 cups dark cocoa powder
2 T. neutral tasting oil, such as canola
1 teaspoon vanilla
1 cup vegan chocolate chips (I like to use the Enjoy Life mini-chips)

Preheat oven to 350 degrees and prepare 9x13 baking pan with some cooking spray.

Drain  & rinse the beans. Place them back into the can and re-fill the can with filtered water. Place those, along with the extra cup of water and blend until completely liquified. It will look like chocolate water. Add in the oil and vanilla and give it another whirl or two.

In another mixing bowl, combine the dry ingredients-flour, salt, baking powder, sugar & cocoa powder. Use a wire whisk while it is dry to break up any clumps of cocoa powder and to thoroughly blend the ingredients. Either using a mixer, or by hand, slowly pour in the black bean mixture. Do not over beat. Add the chocolate chips, and mix just until combined. Pour this into the prepared baking dish.

Bake for 35-40 minutes. I like to rotate the pan about halfway through to ensure even baking. When the edges are pulling away from the side of the baking dish, you will know they are done. Do not overbake these, they should be slightly underbaked when taking it out of the oven. Here is a tip I learned, to cut warm brownies, and who wouldn't want to, that is when they are the best, use a plastic knife. It doesn't stick as much!

Adapted this recipe from: lapuremama