Create your flax eggs by mixing together the ground flaxseed and brewed coffee. Refrigerate for 15 minutes before adding into the batter.
Drain and rinse black beans, then put in a large mixing bowl with coconut oil. Use an immersion stick blender (or a food processor will work) to puree the beans until smooth.
Add in all remaining ingredients, including flax eggs, and stir.
Use non-stick spray or additional coconut oil to grease the bottom of a 9 x 9 baking pan.
Pour in batter and bake for 30 minutes or until a knife comes out clean. The top edges of the brownies should start to come away from the pan.
Allow to cool for at least 30 minutes before slicing.
