Ingredients:

• 1 cup sweet potato puree (about 1 medium-sized sweet potato, cooked and mashed)
• 1 can (15 oz) black beans, rinsed and drained
• 3/4 cup cocoa powder
• 1/2 cup rolled oats
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil or vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper.
2. Prepare Sweet Potato Puree: Cook the sweet potato until soft either by baking, boiling, or microwaving. Peel off the skin and mash it until you get 1 cup of sweet potato puree.
3. Blend Ingredients: In a food processor or blender, combine the black beans, sweet potato puree, cocoa powder, rolled oats, maple syrup or honey, coconut oil or vegetable oil, vanilla extract, baking powder, and salt. Blend until smooth and well combined.
4. Add Chocolate Chips (Optional): If desired, fold in the chocolate chips into the batter. This step is optional but adds extra sweetness and texture.
5. Bake: Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out mostly clean. Be careful not to overbake to keep the brownies moist.
6. Cool and Slice: Once done, remove the brownies from the oven and let them cool in the pan for about 10-15 minutes. Then, transfer the brownies to a wire rack to cool completely before slicing.