Preheat the oven to 350 degrees Fahrenheit and line an 8x8" brownie pan with parchment paper both ways.

In a small bowl, whisk together the Swirl ingredients until completely smooth and even.  Set aside.

Drain the can of black beans and rinse well!  Drain off the excess water.  My beans weighed 250g after draining.

In a blender or food processor, add the beans, blueberries, coffee, vanilla extract, and stevia extract.  Puree until completely smooth.

In a large bowl, whisk together the erythritol, cocoa powder, sorghum flour, flaxseed, baking powder, baking soda, salt, and chocolate chips.  Pour the blended mixture into the bowl (scrape out as much as you can!) and fold together until completely mixed through.

Scoop the mixture into the prepared pan and spread it out.  Tap the pan a few times to flatten out the brownie batter.

Scoop spoonfuls of the Swirl mixture over the brownie batter and swirl it in using a toothpick.  Tap the pan a few times once again to flatten out the batter.  Bake for ~43-45 minutes, or until the mascarpone turns a nice, light golden color.  Let cool completely in the pan.

Completely wrap the brownies and refrigerate overnight.  Slice the following the day.  Serve and enjoy!