Preheat the oven to 350 degrees Fahrenheit and line an 8×8” brownie pan with parchment paper.

Drain the can of black beans and pour the beans into a sieve. Rinse well and drain off the excess water.

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

In a blender (I used my NutriBullet), add the black beans, blueberries, pumpkin puree, almond milk, vanilla extract, and stevia extract. Purée until smooth.

In a large bowl, whisk together the erythritol, cocoa powders, sorghum flour, flaxseed, baking powder, baking soda, salt, and chocolate chips.

Pour the blended mixture (scrape out as much as you can!) into the bowl with the dry ingredients and fold together with a silicone spatula. Scoop the mixture into the prepared pan and spread it out.

Scoop spoonfuls of the Swirl mixture over the brownie batter and swirl it in using a butter knife. Tap the pan a few times to flatten out the batter. Bake for 45 minutes. Let cool completely in the pan.

Completely wrap the brownies and refrigerate overnight. Slice the following the day. Serve and enjoy! Store in a tightly sealed container in the fridge for up to 5 days.