• 16 oz can or 2 cups of cooked black beans, rinsed and drained well

• 2 eggs

• 1/4 cup (56 g) vegetable oil

• 2 teaspoons pure vanilla extract 

• 3 tablespoons brewed regular or decaf coffee (optional) 

• 3/4 cup (60 g) unsweetened cocoa powder

• 1/2 teaspoon baking soda 

• 1/4 teaspoon salt 

• 1/3 cup (73 g) packed brown sugar 

• 1/2 cup chocolate chips or walnuts (optional)

1. Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper and set aside. 

2. In a large bowl, mash the beans with a fork or potato masher until smooth. Alternatively, add the beans to a blender and pulse until smooth, scrapping down the sides occasionally. 

3. Add the eggs, vegetable oil, coffee, if using, and vanilla to the mashed beans and whisk until smooth. 

4. In large separate bowl, combine cocoa powder, baking soda, salt and brown sugar. Create a well in the center of the dry ingredients and add the pureed bean mixture then mix until well-combined. The batter will be thick like chocolate frosting.

5. Pour the batter into the prepared baking pan and spread into an even layer. Sprinkle chocolate chips or walnut, if using. evenly on top of the batter then bake for about 25 minutes or until the top springs back when pressed gently with a finger. 

6. Remove the pan from the oven and let it cool until no longer hot to the touch. Remove from the pan and slice into squares with a sharp knife. Serve with love! 

Leftovers can be stored in an air-tight container on the counter for 3 days or in the refrigerator for 5 days.