Fudgey Dark Chocolate Black Bean Brownies

I found this recipe on the site Unconventional Kitchen, by creator Desirée. She has informative videos about healthy foods; such as whole grains, greens and creating a green smoothie, and is in the process of writing a healthy cookbook. She is gluten-intolerant so expect to find most recipes to be gluten-free.  These brownies have been child-approved by her munchkin!
 
“Black beans??? You might be thinking, in a burrito yes, but they have no business in my brownie.  But give
these babies a try because black beans actually make a really fudgey yummy brownie! Mmmmmmmmm.” 
 - Desirée

Ingredients
3 eggs
½ cup cocoa powder
½ cup walnuts
1 Tbsp vanilla
½ tsp baking soda
3 Tbsp coconut oil; raw oil will have a coconut taste, while refined will have a neutral taste. 
1 cup agave nectar
2 cup black beans (rinsed, if canned)
½ cup chocolate chips / dark chocolate chunks (Desirée uses half dark chocolate chips and half dark chocolate chunks)
¼  tsp Celtic sea salt
¼  tsp maple syrup extract (optional, but gives it a nice flavour)
 
Procedure
Line a 11x13 baking pan with parchment paper. Preheat the oven to 325˚.
Put all of the ingredients, except the chocolate chips and a ¼ cup of the walnuts, in a food processor and
blend well; you don’t want chunks of black beans in your brownies!
Pour the mixture in the lined pan, and then sprinkle the chocolate and walnuts on top. 
Bake at 325˚ until the middle has set, about 30-45 minutes. Let cool COMPLETELY before cutting. 
Unlike most brownies these taste best refrigerated, so keep them in the fridge and serve cold.

Shelby's Notes

• If you cannot eat eggs or are vegan, try the flaxseed egg replacement recipe.

• I haven't used the full cup of agave since the initial batch. 2/3 cup still provides plenty of sweetness.

• If you like a chocolate peanut butter combination, try replacing the walnuts with raw peanuts!

• In place of parchment paper, I use ~1tsp coconut oil to grease the pan.

• I do not use the maple syrup extract.

• To make this recipe vegan, replace the eggs with flaxseed egg replacement and use dairy-free chocolate chips.

• I often omit the chocolate chips/chunks... and the end-product is still fantastic! Sometimes I shave unsweetend baker's chocolate on to the top, prior to baking.

• I have accidentally put all walnuts in the food processor... and it still turns out great.