1½ cups black beans (equivalent to a 15 oz can, rinse VERY well)
2 tbsp cocoa powder
½ cup quick oats
¼ tsp salt
⅓ cup pure maple syrup, agave, or honey
2 tbsp. sugar or additional maple/agave/honey
¼ cup vegetable oil
2 tsp pure vanilla extract
½ tsp baking powder
½ cup chocolate chips (type of chip will determine brownie flavor, see note)
8 oz low fat or vegan cream cheese
5 tbsp. powdered sugar
2 drops vanilla extract
zest of half of a lemon
Instructions
Preheat oven to 350 degrees F. Spritz a 9"x9" pan with nonstick spray or line a cupcake tin with liners spritzed lightly with nonstick spray.
In a food processor or high powered blender (like a Ninja or Vitamix), combine beans, cocoa, oats, salt, sweeteners, oil, vanilla extract, and baking powder. Blend until smooth, will take 5 - 10 minutes of continuous processing.
Add chips and pulse to incorporate.
Spread into an even layer in the pan or cupcake tin.
In a bowl, microwave cream cheese for about 30 seconds, until easily stirred. Stir in powdered sugar, vanilla, and lemon zest.
Top brownies with cream cheese mixture. Stir in lightly.
Bake for approximately 25 minutes. Cool for at least ten minutes before serving. For best results, cool and refrigerate for at least 30 minutes before serving (I like to cool mine over night before serving).
Notes
Brownie portion based off of Chocolate Covered Katie's black bean brownies. The type of chocolate chips will greatly determine the flavor of your brownie -- dark chocolate will make a darker chocolate brownie, milk chocolate will produce a sweeter brownie, etc.