¼cupoil (grapeseed, canola, or melted coconut oil)
⅓cuppacked brown sugar
1teaspoonpure vanilla extract
⅓cupunsweetened cocoa powder
1tablespoonespresso powder, optional
½cupsemisweet chocolate chips, divided
Preheat oven to 350°F. Spray an 8 x 8 inch pan with nonstick cooking or baking spray. Line with parchment paper and spray again.
Put beans into a small colander and rinse until the water runs clear. Drain well.
Pour beans, eggs, oil, brown sugar, granulated sugar, vanilla, cocoa powder, espresso powder, baking powder, and salt into a blender and blend until very smooth, scraping down sides as needed.
Fold in half of chocolate chips.
Pour batter into prepared pan. Sprinkle with remaining chocolate chips. Bake for 15 minutes, rotate pan 180 degrees, and bake 10 minutes longer, or until almost firm.
Cool completely before removing from pan and cutting into squares.
Recipe updated 5/12/2022.
Dairy-free chocolate chips are available. There are many brands but one of my favorites is Enjoy Life, which are free from most allergens.
Storage: After the brownies have cooled completely, cut into squares and store in an airtight container. They'll keep on the counter for a couple of days, for a week in the refrigerator, or a month in the freezer.