Preheat the oven to 350 degrees F and grease a brownie pan.
Rinse and drain the black beans.
Puree the black beans with a food processor, blender, or hand mixer until smooth.
Add all of the wet ingredients to the black bean paste and mix until well combined.
In a separate bowl, combine the cocoa powder, erythritol, baking powder, and coffee.
Slowly mix the dry ingredient mixture into the wet ingredients.
Note: If using a hand mixture, slowly pour the ingredients in or else the cocoa powder will get everywhere.
Once the batter is well combined, stir in the chocolate chips.
Pour the batter into the greased pan and bake for 28-35 minutes or until soft, but no longer jiggly.
Note: For a cakier black bean brownie, cook slightly longer. For a fudgier brownie, Cook for 25-28 minutes.
Enjoy your dark chocolate coffee protein black bean brownies alone or with a scoop of low-carb vanilla ice cream!
