Preheat the oven to 375 degrees F (190 degrees C).
Add the Oats (1 cup), Flaxseeds (1/4 cup), Unsweetened Cocoa Powder (6 tablespoon), Salt (1/4 teaspoon), Baking Soda (1/4 teaspoon), and Baking Powder (1/4 teaspoon) to the bowl of a food processor. Blend until they form a flour-like consistency.
Next, add Honey (1/2 cup), Almond Milk (1/3 cup), Coconut Oil (3 tablespoon), Egg (1), and Pure Vanilla Extract (1 teaspoon). Blend 10 to 20 seconds or until well combined.
Add in Beet (1/2 cup) and Canned Black Beans (1 cup). Blend 10 to 20 seconds or until the mixture has formed a thick batter. Stir in Dark Chocolate (1/4 cup).
Chop up the Hershey's® Chocolate Bar (1). Line and 8x8-inch pan with parchment paper, spray the parchment paper with Coconut Oil Cooking Spray (to taste) then pour the batter into lined pan. Smooth the top with a spatula and sprinkle with chopped Hershey's.
Bake in the oven for 20 to 22 minutes. I like my brownies gooey on the inside, if you prefer yours to be more done, bake an addition 2 to 3 minutes.
Eat while warm, with a cold glass of milk! Store in refrigerator for up to a week. Once they have been refrigerated, warm in the microwave for 10 to 12 seconds each time before eating. Enjoy!