Melt coconut oil in a small saucepan over low heat. Do NOT overheat it.
Add the black beans, almond milk, egg, melted coconut oil, and maple syrup to a food processor and process until smooth.
Pour the batter along with the rest of the ingredients, except for the chocolate chips, into a large mixing bowl and stir well.
Gently mix in the chocolate chips.
* Use plant-based chocolate protein powder for the vegan version. When doing so, you will need to add some almond milk to the batter until it reaches the desired consistency. For cakier brownies, the batter should have the consistency of cake batter. For fudgier brownies, the batter should have the consistency of a pudding. Start by adding 1/4 cup almond milk and adjust from there. Plant-Based protein powder absorbs much more moisture than whey, and each type will behave differently, that is why this step is so important.
** Use either paleo and/or vegan chocolate chips, depending on your diet.