Preheat oven to 350F.
Use an 8x8 inch silicon baking dish OR Line an 8x8 inch pan with parchment paper and allow about 1 inch of the paper to hang out on each side. This will allow you to lift the brownies out of the pan once they cool.
Place black beans and agave nectar in a food processor and puree until very smooth.
Add the flax seeds, vanilla, cocoa powder, baking soda and salt and pulse to combine.
Add the flour and pulse until just until barely combined, scraping the sides as needed. Do not over mix.
Pour into prepared pan. Bake approximately 30 minutes or until center no longer jiggles when shaken gently and a toothpick inserted in the center comes out almost clean.

1 15 oz can black beans, drained and rinsed
1 1/2 cup agave nectar
2 tablespoon ground flax seeds
2 teaspoon pure vanilla extract
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup whole wheat pastry flour