Use a food processor to avoid any bean taste and achieve a smooth, fudgy texture., Well rinse and drain beans to avoid canned-bean flavor., Avoid overbaking to keep fudgy; brownies firm up upon chilling., For oil-free version, substitute oil with applesauce or extra nut butter; texture will be slightly different but still delicious., If using coconut flour, reduce flour amount to about 2 tablespoons due to high absorbency., Enhance chocolate flavor with Dutch-process cocoa and a pinch of instant espresso powder (optional)., Mix-in ideas: nut butter swirls, chopped nuts, dried cherries, oats, orange zest, or peppermint extract., Gluten-free option: use gluten-free flour blends or almond flour one-to-one, adjust coconut flour as noted., The recipe is vegan when using plant-based milk and vegan chocolate chips., Store brownies airtight in fridge up to 4-5 days; freeze up to 3 months and thaw overnight in fridge., Warm brownies gently in microwave for 8-12 seconds if desired.