Brownies with a secret ingredient

I was really craving chocolate the other day. Not the Christmas candy type but the rich, fudgey cake type. So I decided I was going to make brownies. I am always looking for the better option and saw that might current issue of cooking light had a segment on their best chocolate recipes, the winner was a brownie recipe. I had it bookmarked to make when I got home from work and then started to get the stuff together realizing that my black bean brownie recipe was probably much better for me and it tastes great so why change!
Not to mention they are a zip to make!

Black Bean Brownies

3/4 c. Black Beans (frozen or canned)
1/4 c. Melted Butter
1/4 c. Olive Oil
2 Eggs
1/4 c. Unsweetened Cocoa Powder
1/2 c. Agave or 2/3 c. sugar
1 Tbs. Coffee or 1 Tsp instant powder
1 Tsp. Vanilla extract
1/2 c. Choc. Chips divided
1/3 c. Flour
1/2 Tsp. Baking Powder
1/2 Tsp. Salt

Preheat the oven to 350 and grease a 9x9 pan. In a blender puree beans, butter and oil. Add eggs, cocoa powder, sugar, coffee and vanilla. Melt 1/4c. chocolate chips in the microwave and add to blender until all ingredients are mixed and smooth. Add baking powder, salt and flour, pulse until mixed thoroughly. Pour in prepared pan sprinkle remaining chocolate chips into batter. Bake 20 mins until edges start to crisp but the center will still look shiny. Cool at least 15 mins before devouring!