Vegan Black Bean Brownies

The truth is I was supposed to be making tostadas with the can of black beans in my pantry, but after looking at several different black bean brownie recipes, and realizing I had everything I needed to make them, well... I pulled from several different recipes to come up with this vegan version and the results were better than I could have expected. These brownies aren't chewy like traditional brownies (the texture reminds me of a cake pop), but they make up for it with rich, fudgy goodness. 

Vegan Black Bean Brownies
1 15-ounce can unsalted black beans, drained and rinsed well
½ cup quick oats
3 tablespoons cocoa powder
½ cup agave or maple syrup
¼ cup vegetable oil
2 teaspoons vanilla extract
½ teaspoon salt
½ teaspoon baking powder
½ cup semi-sweet chocolate chips, plus more for sprinkling

Preheat oven to 350. Put all ingredients except for chocolate chips in a blender or food processor and blend until totally smooth. Pour batter into a bowl and mix in chocolate chips,  then spread in a greased 8x8 pan and sprinkle more chocolate chips on top (just a handful or so). Bake for 18-20 minutes. Cool completely before cutting; you can also refrigerate overnight to help them set if they seem a little underdone.