Place a rack in the center of your oven and preheat to 325 degrees F. Coat an 8x8-inch baking pan with nonstick spray, then line with parchment paper so the paper overhangs two opposite sides like 'handles.'

In a small, microwave-safe bowl, melt the coconut oil for 20 to 30 seconds, until only a few solid pieces remain. Stir and allow the residual heat to melt it completely. Let cool to room temperature (this will take about 5 minutes). If using canola or olive oil, no need to melt.

To a food processor or a high-powered blender, add the oats and baking powder. Blend until the oatmeal turns into a fine, oat-flour consistency, about 1 minute.

Add the beans and blend for 30 seconds. Stop, scrape down the bowl, and blend for 30 seconds more, until the beans are broken up and it looks grainy.

With the machine running, pour in the maple syrup and coconut oil through the feed tube. Blend for 1 to 2 minutes, stopping to wipe down the bowl as needed, until the mixture is very smoothly combined.

To the food processor, add the cocoa powder, espresso powder, vanilla, and salt. Blend until the batter is well combined and thick, about 1 minute, stopping to scrape down the bowl halfway through.

Turn off the food processor, carefully remove the blade, and add three-quarters of the chocolate chips. Use a spatula to prod them around in the batter so they are evenly distributed as possible.

Scrape the batter into the prepared pan—it will be thick, sticky, and glorious. With a knife or spatula, smooth the top into an even layer. Sprinkle the remaining chocolate chips evenly over the top.

Bake black bean brownies until a toothpick inserted into the center comes out mostly clean, about 28 to 30 minutes. The center of the brownie should look set and no longer sticky like a batter.

Place the pan on a wire rack. Let the brownies cool in the pan for 30 minutes, then use the parchment paper to lift them onto a cutting board. Slice and enjoy!