Flourless Black Bean and Avocado Fudge Brownies ( vegan and gluten free)

     I don't know about you but I keep hearing about avocado and chocolate combinations, everything from smoothies, mousse, and brownies !!!  So when I came across this recipe from Monique at Ambitious Kitchen this morning, I had no choice but to give it a try !!!  Very moist, very "fudgy", and "kinda" healthy!!!  For 1/12 of the pan there is 131 calories, 4.4g fat. 23.4g carbs, 11g sugar, 5.8g fiber, and 3g protein.  Totally worth giving a try, if nothing else just for the fun of saying that you made brownies with avocado and black beans !!!  Good job Monique  ;)

Ingredients~
1 Tablespoon Flaxseeds ( I used ground flaxseed)
2 Tablespoon unsweetened almond milk ( I used the chocolate almond milk 45 cal/cup)
1- 15oz low sodium black beans, rinsed and drained
1/2 medium to large ripe avocado
1 Tablespoon Paige's Handcrafted Vanilla
1/2 cup dark brown sugar ( you can sub with honey, agave, or maple syrup but reduce to 1/3 cup)
3/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 vegan chocolate chips, plus 2 Tablespoons for sprinkling ( I used sugar free chocolate chips instead)
1/2 teaspoon coconut oil

     Preheat oven to 350 and spray a 8 X 8 inch baking pan.  Place flaxseed and almond milk in food processor, and process til combined and somewhat thickened about 1 minute.  Add black beans, avocado, vanilla, and brown sugar and process til smooth.  Add in cocoa powder, baking soda and baking powder and blend til smooth.  If batter is too thick then you can add another teaspoon or two of almond milk.  Pour batter into pan and spread evenly.  Microwave 1/4 cup chocolate chips and coconut oil for 30 seconds and stir til smoothly combined. Pour over batter evenly and use knife to cut thru and swirl in batter a few times.  Sprinkle with remaining 2 tablespoons chocolate chips and bake for 22-30 minutes.  You don't want to over bake these as they are meant to be fudgy and not dry.  The top should be completely set and no longer jiggle.  Cool pan completely on wire rack and cut into 12 bars.  These are best at room temperature or chilled.  Enjoy  ;)