*Refined coconut oil has a neutral flavor; if you use virgin coconut oil, it will have a coconut flavor. Pick whichever is your preference, or keep it simple and use canola oil, which has a neutral flavor. Olive oil with have a subtle flavor (which I like with chocolate, but it’s up to you).

**If you don’t have a food processor or high-speed blender, you can make this recipe in a regular blender by swapping 1 cup of tightly packed oat flour for the rolled oats.

***Mini chocolate chips distribute more evenly and nearly melt into the brownies, while keeping them super fudgy. You can swap regular chocolate chips instead of minis if you prefer.

This recipe yields a super tall, ultra thick, fudgy brownie. For a thinner brownie, halve all of the ingredients except the chocolate chips (use 2/3 cup total). The thinner brownies will bake in 24 to 25 minutes and be more low calorie.

• TO STORE: Store black bean brownies in an airtight container at room temperature, or in the fridge for up to 1 week.
• TO REHEAT: Enjoy leftovers at room temperature or, to make them extra fudgy, warm slightly in the microwave.
• TO FREEZE: Cover the brownies uncut in the pan with foil and store frozen for up to 2 months. Let thaw overnight in the refrigerator.