First, start by preheating the oven to 350F and line an 8x8' baking sheet with parchment paper and set aside.
Start by making your flax seed egg. In a small bowl combine the 2 tablespoons of flax seeds with the 5 tablespoons of water, stir using a spoon and let it sit for 10-15 minutes until it thickens a little.
Now in your food processor, ad the date, rinsed and drained canned beans, the flax egg, the apple sauce, the instant coffee, vanilla, cocoa powder, baking soda, salt and pulsate until it becomes smooth and thick. Make sure to scrape down the sides from time to time to get everything blended properly. Add 1/2 of the chocolate chip and stir with a spatula.
Pour the black bean brownie batter in the prepared baking dish, spread it evenly and top with the rest of the chocolate chip. Bake in the preheated oven for 30 minutes, the brownies will be ready when the top is cracked, set and the center is not too jiggly.
Let the brownies cool completely, them place them in the fridge for an hour or two before slicing them into 16 squares. That way these black bean will come out super fudgy and delicious!
To store these brownies, place them in an airtight container in the fridge. They will last for up to 4 days in the fridge or 2 days at room temperature.