Preheat oven to 350˚F. Grease and line 9-inch square baking pan with enough parchment paper to leave overhang; set aside.
In large bowl, whisk together flour, baking powder, baking soda and salt; set aside. In blender, purée black beans, eggs, cocoa powder, pancake syrup, oil and creamer until smooth; stir into flour mixture until combined. Fold in chocolate chips.
Scrape batter into prepared pan; smooth top. Bake for 25 to 35 minutes or until top is dry and edges start to pull away from sides. Let cool completely on rack. Remove from pan using parchment paper overhang; cut into squares.
Preheat oven to 350˚F. Grease and line 9-inch square baking pan with enough parchment paper to leave overhang; set aside.
In large bowl, whisk together flour, baking powder, baking soda and salt; set aside. In blender, purée black beans, eggs, cocoa powder, pancake syrup, oil and creamer until smooth; stir into flour mixture until combined. Fold in chocolate chips.
Scrape batter into prepared pan; smooth top. Bake for 25 to 35 minutes or until top is dry and edges start to pull away from sides. Let cool completely on rack. Remove from pan using parchment paper overhang; cut into squares.