Preheat oven to 350ºF (177ºC) and line an 8 x 8 baking dish with parchment paper. (Use a bigger dish if making more than 9 servings.)
Add the cooked black beans and eggs to a food processor. Turn it on and stream in the coconut oil. Let the food processor blend for about 60 seconds, or until the black beans are very smooth.
Add vanilla, salt, cocoa powder, coconut sugar, honey and baking powder to the black bean Blend until all incorporated, scraping down the sides of the bowl if needed.
Add half of the chocolate to the brownie batter and pulse 5 or 6 times until it is mixed in.
Transfer brownie batter to the prepared baking dish and smooth into an even layer. Sprinkle the remaining chocolate and the sliced almonds evenly over top of the brownies.
Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs.
Let the brownies cool completely before transferring to the fridge for at least 4 hours before cutting into squares. Enjoy!