1 19oz can reduced sodium black beans, well rinsed and drained or dried beans that have been soaked and cooked
2 eggs
1 egg white
3 tablespoons canola oil
1/4 cup dark cocoa powder
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat the oven to 350°F. Line a 8″x8″ pan with parchment paper and spray it with cooking spray.
In a food processor, combine all of the ingredients except the chocolate chips. Blend until it is a smooth consistency. Pour the batter into the prepared pan. Sprinkle the chocolate chips on the top of the brownie batter.

Bake for 30-35 minutes or until a cake tester comes out clean. Allow them to cool completely in the pan before cutting.