Preheat your oven to 350 degrees. Line an 8-by-8-inch baking dish with parchment paper or spray it with cooking spray.
Pour the can of black beans into a sieve. Rinse the beans under cold water until the water runs clear.
In a large food processor, process the black beans with the unsweetened vanilla almond milk until the mixture is extremely smooth.
Add the almond butter, cocoa powder, ground flaxseed, vanilla extract, coconut sugar, maple syrup, salt, and baking soda to the processor. Continue to process until the mixture is smooth. Stop processing every now and then to scrape down the sides of the processor with a silicone spatula. This will ensure that the ingredients are mixed evenly.
Carefully pour the brownie mixture into a medium bowl. Stir the batter, ensuring that the ingredients are well blended. Fold in the chocolate chips.
Pour the batter into the prepared baking dish. Use the silicone spatula to spread the mixture in the pan. Bake for 20-25 minutes or until the tops of the brownies feel firm to the touch, and the edges begin to crust.
Allow the brownies to cool for 30 minutes before attempting to slice them into squares. The brownies will be fudgy and can be placed in the fridge to firm up. Enjoy!
A blender may be used in place of a food processor, but it will be more challenging to achieve a smooth batter, which is the key to a rich, chocolatey flavor without the taste of black beans.