Black Bean Brownies

These brownies make me want to quit my full-time teaching gig and just bake all day. Well, bake and work out all day so that I can enjoy the fruits of my labor. With recipes like this one, you don't have to feel guilty because you're not sabotaging those sweat sessions. In fact, you're giving your body some protein and fiber - all good fuel for the gym. These brownies are so good in fact, that you can pass them off to your family and friends as regular old brownies and they will be none the wiser! I did... But then I always ruin it because I love telling people what's in these and seeing the looks of disbelief :-)

Black Bean Brownies
2 15 oz. cans of black beans, rinsed and drained
5 T ground flax (flax meal) mixed with 12 T water
6 T melted coconut oil
1 t olive oil
2 T almond milk
2 t balsamic vinegar
1 t vanilla
1 t baking soda
1 t baking powder
1 t ground coffee
1 C (heaping) sugar
1 1/2 C unsweetened cocoa powder
1 1/2 C chocolate chips, divided

Directions:  Preheat oven to 350 degrees. Lightly spray 2 regular-sized muffin tins with oil. In a large food processor, pulse flax meal and water a few times and let it sit. Next, combine all ingredients except chocolate chips. Process until very smooth, stopping occasionally to scrape down the sides with a spatula. Once smooth, stop and fold in half of the chocolate chips. Fill muffin tins about halfway full, sprinkle with chocolate chips and bake for 25-30 minutes. They are done when they are cracked on top and starting to pull away from the sides of the tin. Store in an airtight container in the fridge