This is the third version of black bean brownies that have appeared on Bake Club. The other two were vegan; this one uses eggs - but you can substitute with 2 tbsp of ground flaxseed mixed with 6 tbsp water if you wish. Such a quick recipe - blitz in the blender and you're done!

8 pitted dates, soaked in 1/2 c boiling water for 10 min
1 can black beans, drained
2 eggs
1/4 c coconut oil
1/3 c rice syrup
1 tbsp vanilla extract
1/2 c flour (I used ground almonds, you can use oat flour or any other GF flour if you wish)
1/2 c cocoa powder
1 tsp baking powder
1/4 tsp sea salt
1 tsp instant expresso powder or 1 tbsp espresso coffee
3/4 c dark chocolate chips/chunks/buttons (I used vegan ones from Huckleberry)

Preheat oven to 180C. Line a 20cm square or brownie tin with baking paper, leaving some overhang on 2 sides.

Place all the ingredients except chocolate into the blender in order of appearance (best to add liquids first, then dry). Process on high until smooth. Using a spatula, stir 1/2 c chocolate chips into the mixture.

Pour batter into your tin and spread evenly. Sprinkle remaining chocolate on top.

Bake for 20-25 mim until cooked through. Allow to cool in the tin then remove the brownies by lifting up the baking paper. Cut into slices. Store in an airtight container for up to a week, or freeze.