Black Bean Brownies or Flourless Brownies

2 cups cooked black beans, drained and rinsed
4 large eggs
1/2 cup melted butter, more for the baking dish
1/3 cup cocoa powder
1/8 teaspoon teaspoon salt
2 teaspoons gluten-free vanilla extract
3/4-1 cup cane sugar
2/3 cup semi-sweet chocolate chips 
  
Preheat oven to 350°F.

Melt the butter in your 8 inch baking dish in the microwave.  Swirl it around the dish to "grease."  Place the black beans, melted butter, eggs, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor or blender, and blend until smooth.  Gently stir in the chocolate chips before pouring mixture into the prepared pan.  Bake the brownies for 40 minutes, or until just set in the center. Cool before cutting into 16 squares.  Cover and refrigerate once cool.

 I could not recommend these on day 1.  They were oddly dry and spongy, in addition to not being sweet enough because I goofed on the amount of sugar.  Also, as I expected, all the chocolate chips had sunk to the bottom.  A remedy would be to use the tiny chips, or melt the chips with the butter to achieve a truly chocolaty flavor, because, let's be honest, cocoa powder doesn't cut it.

By day 2, and even more by day 3, they were fudgy, not dry, and had taken on a more chocolaty flavor.  Not bad at 160 calories per brownie, 175 if you use the full cup of sugar.