Preheat the oven to 350 F. Grease an 8x8 baking pan with cooking spray or coconut oil, and line the bottom with parchment paper (the parchment paper is optional but I like to do it so that I can lift the brownies from the pan without flipping them over).

In a high-power blender, add the eggs and coconut sugar and blend on high for about 30 seconds or until the mixture becomes light and almost fluffy (no peaks, just aerated).

Add all remaining ingredients to the blender with the exception of the chocolate chips. Blend again on high for another 30-45 seconds, or until the beans are fully pureed (there still may be some visible specks but no chunks). Avoid over-blending because the leavening agent has been added.

Remove the blade from the blender and fold in the chocolate chips using a rubber spatula.

Pour the batter into the greased pan. Spread evenly with the rubber spatula. Sprinkle the top of the brownies with some extra chocolate chips and place the pan in the oven. Bake for about 28-32 minutes or until the brownies have fully risen and a toothpick can be inserted into the center and comes out clean (don’t worry if the toothpick has melted chocolate on it!).

Allow brownies to cool for at least 10 minutes before removing them from the pan and cutting.