Grease an 8×8 baking dish or line with parchment paper.
In a high powdered blender OR in a food processor, combine the ingredients in the order listed.
Process the ingredients until the batter is ultra smooth, approximately 2-3 minutes.
Fold in 1/4 cup of the chocolate chips.
Spread the batter evenly in the prepared baking dish. Sprinkle the remaining chocolate chips and nuts (if using) on top of the batter.
Bake in the oven for 15-18 minutes, until the brownies are cooked through and set.
Allow to cool thoroughly before cutting.
This recipe is easy to double. Use a 9×13 pan and bake for 17-18 minutes so that the center is thoroughly cooked through. * If you don’t want to go through the trouble of folding in the chocolate chips (and dirtying another bowl), you can sprinkle them all on top. Alternatively, you can fold all the chocolate chips in too. My kids liked having the small bits of chocolate on top. ** I’ve made these with canned beans and dry beans cooked from scratch and we preferred the tasted of dried beans from scratch, although the canned beans came in a close second. If you use canned beans, be sure to rinse them thoroughly (until the water runs clear) before using.