Preheat oven to 350 degrees Fahrenheit and line an 8x8 pan with parchment paper (or grease the pan if you don't have parchment paper)

Rinse and drain can of black beans, add to blender or food processor.

Add maple syrup, oil, and vanilla and blend/process for about 60 seconds until well combined.

Add eggs and blend again about 30 seconds until well incorporated and very few black flecks from the beans remain.

Add dry ingredients (baking powder, cocoa powder, salt, coconut sugar) and blend again for about 20 seconds until smooth.

Pour batter into prepared baking pan scraping the batter from the blender/processor, add 1/4 cup chocolate chips and gently mix in with a wooden spoon.

Bake in the preheated oven for 30-40 minutes, removing them when the center appears firm and the edges aren't burnt. You don't want gooey brownies for this so keep them in longer if you're unsure if they're done.

Remove from oven and let cool about 15-20 minutes.

Once cooled, using a melon scooper or a small spoon, scoop out balls of brownie and roll into a ball about the size of a fresh cherry and place on a parchment lined baking sheet.

Once all the balls have been formed, freeze them for about 15 mins until hardened and cold. 

Melt chocolate of your choice in the microwave or using a double boiler (I used dark but you can use milk or white if you prefer), and dip each ball into the chocolate just long enough to coat it in chocolate and return to the baking sheet. 

Once all the balls have been dipped in chocolate, sprinkle with a garnish of your choice (I used Himalayan salt, you could use crystallized ginger or orange, sprinkles, a small edible flower, etc) and freeze again for about 10 minutes or until visibly hardened. Enjoy!!