Step 1

If using canned black beans, drain and rinse the beans to remove any excess water.

Step 2

In a high speed blender, combine black beans (drained), nut butter, cocoa powder, rolled oats, maple syrup, vanilla extract and pinch salt. Process until smooth, adding 1 to 3 tablespoons of milk if the brownie batter is too thick.

Step 3

Fold in the chocolate chips and give a good stir.

Step 4

Scoop into a bowl and serve directly, or place in an airtight food container and refrigerate for a maximum of 2 days.