Flour-less Brownies ~ whole foods

I serve these quite often for guests. Today I had two friends come over who were hesitant but were pleasantly surprised that they were so good. All our kids devoured them. I do not have a picture because my internet is so slow to upload one today. Click on this link to the whole foods website for this recipe. 

Ingredients

1 (15-ounce) can no-salt-added black beans, drained and rinsed 

3 large eggs 1/3 cup melted butter, more for the baking dish (I have used both earth balance and coconut oil and I love how moist the brownies turn out with the coconut oil. Be sure to use room temperature eggs if using coconut oil so the oil doesn't harden)1/4 cup cocoa powder 1/8 teaspoon salt 2 teaspoon gluten-free vanilla extract 1/2 cup plus 2 tablespoons cane sugar (I have used honey)1/2 cup gluten-free semi-sweet chocolate chips 1/3 cup finely chopped walnuts

Method:

Preheat oven to 350°F. 
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.