Combine the coconut oil, black beans, and water in a food processor. Pulse until smooth.
Add the sugar and chocolate chips to the food processor. It will be a bit bumpy, but pulse for a few seconds (up to 20 to 30 seconds) to break up the chocolate chips. You can always chop the chocolate chips into pieces on a cutting board if you prefer not to put your food processor to the test.
Add in the cocoa powder, flour, ground flax, and cornstarch. Give the mixture one more pulse until the ingredients are combined.
Pour the brownie batter into the prepared pan, using a spatula to distribute it equally across the pan. Bake for 40 to 45 minutes, until a tester inserted in the middle, comes out clean.
Once the brownies are done, remove them from the oven and set them aside to cool before serving. The brownies will firm up as they cool.
Store brownies in an airtight container in the fridge for up to 5 days. Individual brownies can be frozen. Allow them to cool, slice them, and place them on a tray. Place in the freezer for 30 minutes. Then transfer to a freezer bag. They will keep in the freezer for up to 2 months.
Use extra dark cocoa powder (Dutch-process) to make these brownies even richer.You can make these gluten-free by using gluten-free baking flour.Make these into black bean muffins by pouring the batter into greased muffin tins and baking for 20 to 25 minutes.Add water or use the liquid from the can of black beans. Each can has a varying amount of liquid so if yours doesn't equal 4 tablespoons, supplement with water.