Preheat oven to 350ºF. Line a 24 cup mini muffin tin with paper liners*
Prepare 3 flax eggs by adding 3 tablespoons ground flax seeds and 1/2 cup + 1 tablespoon water in a small bowl and mixing well. Let it sit until it thickens, about 15 minutes.
In a food processor, add the coconut oil, black beans, sorghum syrup, vanilla extract, flax eggs, cocoa or cacao powder, baking powder, cinnamon, sea salt, and cayenne pepper. Puree until smooth. Add 1/4 cup of 85% chocolate chips to the batter and mix in by hand.
Fill each muffin tin 2/3 full. (using a cookie scooper is helpful). Sprinkle the remaining chocolate chips on top of the batter. Bake for 20 minutes or until the tops are dry and the edges shrink. Let these cool in the pan for about 25-30 minutes. Serve warm.
* These could be baked in a regular-sized muffin tin for 25 minutes and the serving would be one brownie.
Serving size: 2 mini brownies, Calories: 160 calories, Fat: 9 grams, Saturated fat: 6 grams, Carbohydrates: 20 grams, Sugar: 8 grams, Sodium: 45 milligrams, Fiber: 4 grams, Protein: 4 grams, Cholesterol: 0 milligrams