Pre-heat the oven at 325°. Line an 8 x 8 or 9 x 9 baking dish with parchment paper.
In a small sauce pot, combine the medjool dates with 1 cup of water and bring to a boil. Keep on boiling for about 7 minutes, uncovered, then mash the dates to form a paste. You want to remove from the heat and mash the dates when there is just a little water at the bottom of the sauce pot so you can create a moist creamy date mixture (see picture in the blog).
In a food processor, combine the date paste, drained black beans, oats, cacao powder, coconut oil, chia seeds, baking powder and salt. Process until smooth.
Then, add the chocolate chips and pulse a few times, just to incorporate them, but trying to keep some chocolate intact.
Transfer the brownie batter to the prepared baking dish, press gently with a spoon to even the dough and sprinkle with a few extra chocolate chips pressing with your hands to sink them in the dough slightly.
Cook uncovered in the oven for 30 minutes. Let sit at room temperature for 15-20 minutes before cutting in squares (cut in 9 or 16 squares).