Preparation Steps

• Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with mini paper liners; you can also use a regular muffin pan or an 8x8 inch pan if preferred.
• Drain and rinse the canned black beans well. Shake off excess water — you want them moist but not soupy.
• Place the drained beans, oats, both cocoas, salt, maple syrup, oil, vanilla, baking powder, and espresso powder into a high-speed blender (or food processor). Blend on medium-high until the mixture is completely smooth and glossy, stopping once or twice to scrape down the sides. The batter should be thick but pourable.
• Transfer the batter to a bowl and fold in the mini chocolate chips with a spatula, reserving a few to press on top of each bite before baking.
• Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full. Smooth the tops lightly and press a couple of extra chocolate chips into each mound for a pretty finish.
• Bake in the center of the oven for 12 minutes. The bites will look set but still fudgy; avoid overbaking so they stay moist.
• Remove the pan and let the brownie bites cool in the tin for 12–15 minutes so they firm up. Run a small knife around the edges if needed, then pop them out and transfer to a wire rack to cool completely. Optional: chill for 10–15 minutes for an even firmer, truffle-like texture.
• Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer storage. Rewarm briefly before serving if you prefer them soft.