Preheat the oven to 350°F (180°C). Spray a 9x9 square dish with non-stick spray and line it with parchment paper so that there is overhang on either side. Set it aside.
Prepare your flax eggs by mixing 2 Tbsp of ground flaxseed meal with 6 Tbsp of hot water. Let it sit for a minute to become gloopy.
Drain and rinse your black beans and then add them to the food processor along with your flax eggs, oil and vanilla extract and process until well mixed.
Transfer the mix to a mixing bowl and add in the all purpose flour, cocoa powder, sugar, baking powder, salt and instant coffee powder and mix into a thick batter.
Add the chocolate chips and fold them in.
Transfer to your prepared 9x9 square dish and smooth down.
Sprinkle more chocolate chips directly on top of the brownies.
Bake for 40 minutes. The tops of the brownies should be shiny and cracked and dry.
Allow to cool for a few minutes before lifting the brownies out using the parchment paper overhang and place them on a cutting board.
Allow to cool completely before cutting into squares.