Preheat your oven to 350°F. Lightly coat an 8x8x2-inch baking dish with nonstick spray.
Place the rinsed black beans in a food processor and blitz until completely smooth. For an even creamier texture, pause to scrape down the sides.
Add cocoa powder, flour, sugar, melted butter, egg, salt, instant coffee, vanilla extract, and baking powder to the processor. Blend until the mixture is velvety smooth, making sure to scrape down the bowl for consistency.
Transfer the smooth batter to a medium bowl. Fold in the chocolate chips gently to spread throughout the mix.
Spread the batter evenly into the prepared pan. If you love extra chocolate, sprinkle additional chips on top. Bake for 21-24 minutes or until a toothpick inserted in the center comes out clean.
Allow the brownies to cool for at least 10 minutes before cutting into squares and serving.
