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1
Preheat the oven to 350F Spray an 8 X 8-inch baking pan with nonstick cooking spray and set aside.
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2
Place the black beans food processor (Magic Bullet was all I had, but it was sufficient); process until smooth and creamy.
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3
Add 1/2 Celsius chocolate chips and grate them a bit.
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4
In a mixing bowl, add eggs, yogurt, agave, sugar, cocoa powder, vanilla extract, cinnamon, baking powder, flour, and salt and mix.
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5
Add in black bean and chocolate chip puree and mix well.
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6
Pour the batter into the prepared baking dish and sprinkle the top with the remaining 1/4 cup chocolate chips.
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7
Bake 25 to 30 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean.
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8
Cool in the pan before slicing.
