Step 1

Preheat the oven to 325 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan liberally with coconut oil or use an oil mister.

Step 2

Add the chocolate chips or baking bar (broken up) to a heat-proof bowl set over pan of simmering water, double-boiler style. Add the coconut oil and heat, stirring constantly, until the chocolate has melted. Carefully remove the bowl (use an oven mitt to help avoid steam burns!) and set aside.

Step 3

Add the black beans, cocoa powder, maple syrup, salt, and vanilla extract to the pitcher of a blender (you can also use a food processor fitted with the S-blade). Pour in the melted chocolate and coconut oil mix. Puree until completely smooth. Add the eggs and puree again until completely blended.

Step 4

Divide the mixture between the mini muffin cups. I pour it straight out of the blender right into the cups - easy peasy! Top with mini chocolate chips.

Step 5

Bake until set, no longer wobbly, and your finger springs back when you gently poke the top, 12-15 minutes.

Step 6

Remove from oven and let cool for 10-15 minutes. Use a butter knife to loosen any stuck edges, carefully remove the brownie bites from the muffin pan, and place them on a wire rack to cool completely.

Step 7

Brownie bites keep in an airtight container refrigerated for 4-5 days. I like to keep them in the freezer, too - I think they taste even better and more truffle-like when frozen!