Preheat oven to 350 degrees F (176 C), and lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
Add remaining ingredients (besides pecans, date caramel, coconut and chocolate chips) and puree - about 1-2 minutes - scraping down sides as needed. You want it pretty smooth.
Add pecans, coconut and chocolate chips and pulse to combine
Add the batter to the prepared muffin tin (mine only filled 11) and smooth the tops with a spoon or your finger. Then add 1 tsp date caramel to each brownie and carefully swirl with a toothpick or knife.
Top with remaining coconut, pecans, and chocolate chips. Then bake for 25-30 minutes or until the tops are dry and the edges start to pull away from the sides of the tin. I found mine took about 29 minutes.
Remove from oven and let cool for 20-30 minutes before removing from pan. They will be tender, so gently run a knife around the sides, and then lift out with a fork.