Black Bean Brownies are ultra fudgy, full of chopped pecans, and secretly grain-free, gluten-free, dairy-free, full of fiber, and super addicting.
Rinse and dry canned black beans thoroughly in a mesh strainer or colander. If any excess moisture is left they will not bake properly.
Add black beans, maple syrup, eggs, prepared coffee, oil, and vanilla to the bowl of a food processor. Process for 2-3 minutes, scraping down the sides every 30 seconds, or until mixture is completely smooth and no black bean lumps remain.
In a separate bowl whisk together the cocoa powder, coconut sugar, tapioca starch, baking powder, and salt. Add dry ingredients to the food processor and process for 15-30 seconds or until completely incorporated.
Mix in nuts by hand until just combined. Line an 8x8-inch or 9x9-inch baking dish with parchment paper and spray with non-stick cooking spray. Pour batter into pan and spread with a knife or spoon.
Bake for 28-32 minutes, depending on desired level of fudginess and size of pan. (Center should no longer jiggle and toothpick should come out with a few pieces of brownie on it.)
Let cool to room temperature before cutting. Enjoy!