Preheat the oven to 350˚F. Grease an 8-inch baking pan with coconut oil or cooking spray. If you'd like, line the pan crosswise with parchment paper, leaving an overhang (this will make it easy to pull the brownies out later!).
In a high-speed blender or food processor, add the black beans, maple syrup, eggs, coconut oil, cacao powder, vanilla, coffee liqueur and salt. Blend on high until completely smooth (stop and scrape the sides as needed). Add the almond flour and baking powder. Blend on low just until incorporated. Add the chopped chocolate and pulse to combine.
Scrape the batter into the prepared baking dish, and spread it in an even layer. Bake until the brownies look matte on top with a few small cracks, and a toothpick inserted in the center comes out mostly clean with a few sticky crumbs, 25-30 minutes. Set the pan on a wire rack, and let cool completely. Using the parchment paper as handles, transfer the brownies to a cutting board or platter.