Preheat your oven to 350 degrees Fahrenheit.

Lightly spray a 9x13” baking pan with non-stick cooking spray and line with parchment paper, leaving the ends sticking out over the top of the pan. This makes removing them from the pan much easier.

Pour the black beans into the food processor and pulse until they’re mostly broken down or mashed.

Add the eggs and pumpkin puree and blend until smooth, scraping down the sides as needed.

Add all the remaining ingredient except the chocolate chips. Blend until smooth, scraping down the sides as needed.

Lastly, fold in almost all of the chocolate chips, reserving about ½ cup for the top.

Pour the batter into your prepared pan and sprinkle the remaining chocolate chips on top.

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove the brownies from the oven and allow them to cool for 20 minutes in the pan.

Use the parchment paper to lift them out, and place them on a wire rack to cool.

Since these are so fudgy, you want to let them completely cool before trying to cut them.

Sprinkle a little powder sugar over the top before serving!