These brownies are so moist and delicious, no one will guess what's in them! A little black (bean) magic!
To the very strong, hot brewed coffee, add the dates, and allow to soak at least 20 minutes.
After 20 minutes, pour the coffee and dates into your high-speed blender, and blend on high until very smooth. Set aside.
Preheat oven to 350 degrees.
To a food processor, add black beans, pumpkin puree, vanilla, and sweetened coffee syrup (and maple syrup if using). Process on high until the mixture is smooth.
Meanwhile, combine the remaining ingredients (except pecans) in a bowl and stir to combine.
Add the dry ingredients to the food processor, and pulse to mix.
Transfer the mixture to an 8x8 or 9x9 brownie pan, lined with parchment paper. Sprinkle pecans over the top, if desired.
Bake for about 30 minutes, until cracks begin to form on the top, and the edges are visibly cooked.
Allow to cook in pan for 10 minutes before removing to a wire cooling rack.
Allow to cool completely before slicing. Sprinkle with powdered sugar if desired.