Prep Work: Preheat your oven to 375 degrees, and then grab an 8 1/2” loaf pan. Spray the loaf pan well, then cut a piece of parchment to run the width of the loaf pan with about 5 inches of overhang on each side. Finally make sure your beans are drained and rinsed, and you’re ready to make it!

 

Make Batter: Add all ingredients except the chocolate chips to a high speed blender, and I like to add them in the order listed above. Then blend until smooth. Transfer the batter to a bowl and fold in the chocolate chips, and then pour the batter in the lined loaf pan. Give the pan a shake side to side to help it level itself.

 

 

Bake: Bake for 50-60 minutes depending on your oven until a toothpick comes out mostly clean. Note that the chocolate chips will be melty, so you won’t have a totally clean toothpick. My oven is pretty decent, but it takes about 52 minutes.

 

Cool: Let the brownies cool in the loaf pan for at least an hour so they hold together well. Then you can cut right away or if you have time, refrigerate and then cut so the pieces stay in tact. The brownies keep about 5 days in the refrigerator, and I like to heat them up for about 10 seconds in the microwave and they’re rich and chocolate-y perfection. Enjoy!