Pre-heat the oven to 350F. Line an 8-inch square pan with parchment paper. Set aside.

Line a baking sheet with a couple paper towels and spread the drained black beans on them to dry them out a bit more.

Then melt the butter and chocolate chips together over low heat in a small saucepan. Whisk to combine and be careful not to let this mixture burn. Once melted and combined, remove from heat to let it cool a bit.

In a medium bowl combine the gluten free flour, baking powder, and salt.

In a food processor or blender, place the black beans and the cooled down chocolate mixture and pulse a few times until combined and smooth. Then add the date sugar and eggs; process again until combined.

Scrape the black bean mixture into the flour mixture and stir gently to combine. Add additional chocolate chips if desired (who doesn't desire that?) About ¼ cup.

Pour this mixture into the prepared pan, spreading it evenly. Bake in the pre-heated oven for about 25 minutes or until the top of the brownies aren't shiny and batter is set (doesn't jiggle in the pan.)

Cool them in the pan for about 15 minutes or eat them warm right away.

Keeps for 3 days in an air-tight container on the counter.