Preheat the oven to 350°F (180°C).

Line an 8-inch x 8-inch brownie pan with parchment paper. Set it aside.

In a food processor, add the canned black beans, maple syrup, peanut butter, almond milk, and vanilla extract.

Blend on medium/high speed for 45 seconds or until it forms a consistent batter. You will still notice some pieces of black beans skin, and that is OK.

Add the dry ingredients except for the chocolate chips: almond flour, unsweetened cocoa powder, and baking powder.

Blend on medium speed for 30 seconds or until the batter is thick and consistent.

Remove the blender blade, pour the dark chocolate chips, and incorporate into the batter using a spatula, or keep the blade and use the pulse button a few times on your food processor.

Transfer the brownie batter into the prepared pan and spread evenly using a spatula.

Bake the brownies for 35 minutes at 350°F (180°C) until the top is dry and a toothpick inserted in the center of the brownies comes out with a little sticky crumb on it meaning the brownies are still fudgy.

Remove from the oven and cool down for 15 minutes into the pan. This step is crucial to ensure the brownies hold and don't crumble, so don't skip this step.

Lift out the parchment paper from the pan to release your brownie and transfer onto a cooling rack.

Place the brownies for 10 minutes in the fridge for a fudgier texture.

Remove from the fridge and slice into 9 squares.