1 (15 oz) can black beans, drained and rinsed well (other beans will also work)
2 lg eggs
2 tbsp peanut butter, melted
¼ cup low-sugar maple syrup or honey
1 tsp white vinegar
½ cup unsweetened cocoa powder
¾ cup baking stevia (or 1 ½ cups sweetener that measures like sugar)
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup peanut butter chips
½ cup Univera protein powder
Preheat oven to 350 and spray 9x9 inch baking pan with nonstick cooking spray. Place beans, eggs, peanut butter, syrup, vinegar, cocoa powder, stevia, baking powder, baking soda and salt into a blender or food processor and blend batter is completely smooth. Stir in peanut butter chips and pour mixture into the baking sheet, spreading it out evenly.
Bake for 18-22 minutes or until a toothpick comes out clean (a few crumbs OK but it shouldn’t be wet). Let cool completely, and cut into 9 brownies. Store leftovers in fridge for up to 7 days or in the freezer for up to 1 month.