• Preheat oven to 350°F (180°C).
• Line an 8-inch x 8-inch brownie pan with parchment paper. Set it aside.
• In a food processor, add the canned black beans, coconut oil, and maple syrup.
• Blend on medium/high speed for 45 seconds or until it forms a consistent batter. You will still notice some pieces of black beans skin, and that is OK.
• Add the dry ingredients except for the chocolate chips: oat flour, unsweetened cocoa powder, flaxseed meal, baking powder, and baking soda.
• Blend on medium speed for 30 seconds or until the batter is thick and consistent.
• Remove the blender blade, pour in dark chocolate chips, and incorporate into the batter using a spatula.
• Transfer the brownie batter into the prepared pan and spread evenly using a spatula.
• Bake for 15 minutes on convection mode or for 18 minutes or regular mode. You know the brownies are ready when the top is set, cracked, and the center is not jiggly but still soft.
• Remove from the oven and cool down for 15 minutes into the pan. This step is crucial to ensure the brownies hold and don't crumble, so don't skip this step.
• Lift out the parchment paper from the pan to release your brownie and transfer onto a cooling rack.
• Place the brownies immediately for 10 minutes in the fridge (not longer) to set and create the most amazing fudgy texture.
• Remove from the fridge and slice into 12 squares.

Storage

• Store the brownies into an airtight container for up to 4 days in the fridge or 2 days at room temperature. You can freeze your brownies, defrost them 3 hours before serving.