Preheat your oven to 325°F and line an 8x8-inch baking dish with parchment paper, leaving a little overhang on the sides so the brownies can be lifted out easily after baking. This step makes cleanup much easier and helps prevent the brownies from sticking to the pan. If you don’t have parchment paper, lightly grease the baking dish with cooking spray or a thin layer of coconut oil.

Open the can of black beans and pour them into a colander or fine mesh strainer. Rinse the beans extremely well under cold running water until the water becomes completely clear and no foam remains. This step is very important because it removes excess starch and helps eliminate any noticeable bean flavor in the final brownies. Shake the strainer gently to remove as much excess water as possible before blending.

Add the thoroughly rinsed black beans and egg into a food processor or high-speed blender. Blend for 1–2 minutes until the mixture becomes completely smooth and creamy with no visible bean pieces remaining. Scrape down the sides of the blender if needed to make sure everything blends evenly. The smoother the mixture becomes at this stage, the fudgier and more brownie-like the final texture will be.

Add the cocoa powder, protein powder, maple syrup or honey, coconut oil, vanilla extract, baking powder, and salt directly into the blender with the bean mixture. Blend everything together again until the batter becomes thick, glossy, rich, and fully combined. Stop occasionally to scrape down the sides so no dry cocoa powder or protein powder remains unmixed. The batter should look smooth and chocolatey, almost like thick chocolate pudding.

Transfer the brownie batter into a mixing bowl and gently fold in the chocolate chips using a rubber spatula or spoon. Stir carefully so the chocolate chips stay evenly distributed throughout the batter without overmixing. Some chocolate chips will melt slightly while baking, creating gooey pockets of chocolate inside the brownies.

Pour the brownie batter into the prepared baking dish and spread it evenly into the corners using a spatula. Smooth the top so the brownies bake evenly. If desired, sprinkle flaky sea salt lightly across the top for extra contrast and bakery-style flavor. The salt helps balance the sweetness while making the chocolate flavor taste richer and deeper.

Place the baking dish into the oven and bake for approximately 20 minutes. The edges should look set and slightly firm while the center still appears a little soft and fudgy. Avoid overbaking because the brownies continue firming up as they cool. Slightly underbaked brownies create a much richer, softer texture once chilled.

Remove the brownies from the oven and place the pan on a cooling rack or heat-safe surface. Allow them to cool in the pan for at least 30 minutes before slicing. During this time, the brownies continue setting and develop a denser texture. Cutting them too early can cause them to fall apart while still hot.

For the best ultra-fudgy texture, cover the cooled brownies and refrigerate them overnight before serving. Chilling allows the chocolate flavor to deepen while transforming the texture into rich, dense, bakery-style brownies that slice much cleaner the next day.

Once fully cooled or chilled, lift the brownies out of the pan using the parchment paper overhang and slice into squares using a sharp knife. For cleaner cuts, wipe the knife between slices. Serve chilled, at room temperature, or slightly warmed in the microwave for a few seconds if you prefer extra gooey melted chocolate texture.