1 can black beans, rinsed very well and drained, then lightly paper toweled
3 large eggs
1/2 cup dark brown sugar
1/2 cup coconut sugar
1 pinch Kosher salt
1 cup dark Belgian chocolate chips, measure them out and set aside
1 large ripe avocado
1 teaspoon baking powder
1 cup walnuts
1. Preheat oven to 350 degrees
2. Toast the walnuts then chop them coarsely and set aside.
3. Measure the chocolate chips, then set aside
4. With coconut oil, oil a square baking dish, about 8x8, or a small rectangular dish
5. Into a food processor, add all the ingredients, except for the two above, the walnuts and the chocolate chips. Set the nuts and the chips aside
6. Pulse all the ingredients until you get a nice smooth chocolate batter
7. With a spatula, scrape and pour the chocolate batter out of the food processor and into the buttered baking dish.
8. Add the chocolate chips to the batter and with the spatula, mix the chips into the batter. Sort of swirl them around.
9. Over the top of the batter, sprinkle the chopped walnuts that you have toasted.
10. Bake, uncovered for 25 minutes, and check with a toothpick to see if they're done. If toothpick doesn't come out smoothly and clean, bake for another 10 minutes and test again. If not ready, bake for another 5 minutes, or until toothpick comes out with no batter sticking to it.
11. When you take the brownies out of the oven, don't serve them right away. Let them sit in the baking dish, on top of the stove, to cool down for about 30 minutes.
12. Serve plain or with ice cream, whipped cream, low calorie cool whip, etc.