Preheat oven to 350 degrees F (175 degrees C), lightly grease 9x9-inch baking pan and line with parchment paper allowing an overhang on two opposing sides.
In a small sauce pan over low heat, melt together Unsweetened Chocolate (3 ounce) and Unsalted Butter (1/2 cup) until smooth. Allow to cool for 2-3 minutes.
Whisk together Gluten-Free All-Purpose Flour (1/3 cup), Salt (1/2 teaspoon), and Espresso Powder (1 teaspoon), set aside.
In a food processor combine Canned Black Beans (1 cup) and melted chocolate and blend until smooth, 2-3 minutes, scraping sides once or twice.
Add Granulated Sugar (3/4 cup), Egg (2), and Pure Vanilla Extract (1 teaspoon) and continue to puree until well combined and smooth.
Add flour mixture and pulse until just combined. Stir in Pecans (1 1/4 cup) and Semi-Sweet Chocolate Chips (3/4 cup).
Pour and spread evenly into prepared pan.
Bake for 18-20 minutes until center is just set. Remove from oven and allow to cool on wire rack. Remove from pan by grabbing the overhanging parchment and place on cutting board.
Cut into 16 squares, dust with icing sugar if desired. Enjoy!