She put what in the brownies 😮?!

What's the deal with Lynda's weird brownie recipe? Check it out!
1/3/4 cups (310ml) broken pecan pieces (optional)
½ cup (125 ml) butter
1.3 cups (80 ml) all-purpose flour
Pinch of salt
2 large eggs
½ cup sugar (coconut sugar recommended)
1 tsp (5 ml) vanilla
1 cup (250 g) of bittersweet or semi-sweet chocolate chips or chopped dark chocolate (good quality chocolate, such as Baker’s brand, is recommended)
1 cup (250 ml) rinsed and drained canned black beans (half a 19 oz/540 ml can)
Preheat oven to 350 F
Blot the beans with paper towels to remove as mush moisture as you can. Leave them uncovered until your ready for them.
Put the pecan pieces in a shallow frying pan on a medium heat burner and toast for about 6 to 7 minutes or until they’re slightly browned and fragrant. Set them aside to cool.
Using a small saucepan over very low heat, melt the chocolate and butter. Make use not to let it mixture scorch by whisking often. Remove from heat once evenly melted and let it cool.
In a medium size bowl whisk the floured and salt together and set aside.
Place the dry beans and the cooled chocolate/butter mixture in a food processor bowl and mix until smooth, scraping the sides once or twice.
Add the eggs, sugar and vanilla-then process again until mixed toughly.
Pour this into the flour mixture and fold gently, leaving streaks of flour still visible.
Add the pecans and fold to combine.
Pour the batter into a lightly buttered (of non-stick cooking sprayed) 8-inch square pan and smooth the top.
Bake for 28 to 30 minutes until the batter no longer jiggles when the pan is moved or use a toothpick to check for doneness.
Let the brownies cool for at least a half hour and then cut your brownie into 16 square pieces.
Serve and enjoy your beans like you’ve never enjoyed them before!