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Bring the oven up to 350°F and line a square (8 by 8 inch) pan with parchment paper to prevent sticking. Give it a light brush of butter or a quick spray of oil so your brownies come out effortlessly.
Add the black beans, eggs, granulated sugar, light brown sugar, melted butter, cocoa powder, baking powder, salt, cinnamon (if you like a hint of warmth), and vanilla extract to a blender.
Blend everything until it’s silky, thick, and chocolatey, scraping down the sides a couple of times so no bean goes unnoticed, every bite should be smooth and decadent.
Fold in half of the chocolate chips gently, letting them create little melty pockets of chocolate magic.
Pour the batter into your prepared pan and sprinkle the rest of the chocolate chips over the top for a little extra chocolatey sparkle.
Bake for 25–30 minutes, keeping an eye on them. The edges should look set while the center still wiggles slightly, that’s your signal for perfectly fudgy brownies. A toothpick with a few moist crumbs is a happy check mark.
Let the brownies cool for about 25 minutes. I know it’s tempting to dive in, but this step lets the brownies firm up.
Slice into squares, grab a cozy mug of something you love, and enjoy!