Prep: Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

Rinse Beans: Open, drain, and rinse the black beans very thoroughly under cold water until the water runs clear. Drain well.

Blend Batter: Add the rinsed black beans, eggs (or prepared flax eggs), cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt to a food processor or high-speed blender.

Process: Blend on high speed until the mixture is completely smooth and creamy. Scrape down the sides of the processor/blender as needed to ensure everything is incorporated.

Add Chocolate: Pour the batter into a bowl (or keep in the processor bowl if large enough). Stir in most of the chocolate chips (about 1/2 cup), reserving a few tablespoons for the top.

Transfer to Pan: Pour the brownie batter into the prepared baking pan and spread it out evenly using a rubber spatula.

Top: Sprinkle the reserved chocolate chips evenly over the top of the batter.

Bake: Bake for 18-22 minutes. The brownies are done when a toothpick inserted into the center comes out with moist, fudgy crumbs attached (not wet batter, but not completely clean either). Be careful not to overbake.

Cool: Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan before using the parchment paper overhang to lift them out.

Cut & Serve: Once completely cool, cut into 9 squares and serve.