Preheat the oven to 180 degrees Celcius and line an 8 x 8-inch baking tin with baking paper.
Add the canned black beans and eggs to a food processor. Turn it on and stream in the oil. Let the food processor blend for about 60 seconds, or until the black beans are very smooth.
Add the vanilla, salt, cocoa, sugar, honey and baking powder to the black bean batter. Blend until it is all combined, scraping down the sides of the bowl if needed.
Add half of the dark chocolate to the brownie batter and pulse 4 or 5 times until it is mixed in.
Transfer the brownie batter to the prepared tin and smooth into an even layer. Sprinkle the remaining chocolate and almonds evenly over the top of the brownies (optional).
Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs.
Let the brownie cool completely before transferring to the fridge for at least 4 hours before cutting into squares.