Instructions

• Preheat the oven to 350°F (175°C). Lightly oil an 8" x 8" baking pan and line it with parchment paper, leaving an overhang on two opposite sides for easy removal.
• Drain and rinse the 14-oz can of black beans thoroughly; shake or pat lightly to remove excess water.
• Place the drained black beans in a blender. Add the 2 large eggs, 2/3 cup coconut sugar, 1/3 cup unsweetened cocoa powder, 3 Tbsp avocado oil, 2 tsp baking powder, 1/4 tsp sea salt, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon (if using).
• Blend until the mixture is thick and smooth, stopping once or twice to scrape down the sides and ensure even mixing.
• Remove the batter from the blender and fold in 1 cup dark chocolate chips with a spatula until evenly distributed.
• Transfer the batter to the prepared pan and spread into an even layer.
• Bake on the center rack for 24–28 minutes, until the edges are set and the center is mostly set (a toothpick will come out with moist crumbs but not raw batter).
• Remove the pan from the oven and cool on a wire rack for 1 hour. Use the parchment overhang to lift the brownies from the pan, then cut and serve.