Preheat oven to 350F. Line a 8x8 baking dish with parchment paper (to get the paper to stick, dab some oil on the sides and in the middle).

In a bowl, combine flax meal and warm water and let sit until thickened.

In a food processor, purée the black beans until smooth. Add in coconut oil, flax meal, cocoa powder, vanilla extract, white sugar, and 1/4 cup chocolate chips and processed until incorporated.

Pour the batter into the lined baking pan, and spread evenly. Sprinkle the remaining 1/4 cup of chocolate chips on top, and bake for 35-40 minutes until the middle is set (when you jostle the pan, it won’t jiggle. Alternatively, you can stick a toothpick in the middle to see if it comes out clean)

Let the brownies cool completely in the pan on a wire rack. Run a sharp knife around the edges to release the brownies, and pull on the sides of parchment paper to put them on a cutting board. Using a sharp knife, cut into 16 squares. Enjoy within 2-4 days, storing the brownies in the fridge in an airtight container and separating the layers with parchment paper.