Preheat the oven to 325 degrees. Grease the bottom and sides of an 8 x 8-inch glass baking dish with oil.
Place a small sauce pan on the stove top, add the prunes and cover with water. Bring the water to a boil and cook prunes for 3 minutes. Turn the heat off and let prunes sit in the water for 5 minutes. Drain water and set prunes aside.
To a high-speed blender, add the softened prunes, banana, eggs, beans, pure vanilla extract, coconut palm sugar and oil; process on high for 1 full minute, or until ingredients are well blended. Set mixture aside.
In a medium sized bowl, mix together the cacao powder and sorghum flour. Stir in the wet ingredients. Stir in the chocolate chips.
Transfer batter to prepared pan. Bake for 22-25 minutes, or until a toothpick inserted in the middle comes clean. Remove brownies from oven and set aside to cool before cutting. Note: Brownies taste best when slightly warm.