Add chickpeas, cacao powder, coconut sugar, baking powder, vanilla extract, baking soda and chocolate chips to a food processor. You might need to use a spatula to scoop down the sides halfway through.
Batter should be smooth, creamy and chocolatey with chickpeas fully broken down.
Grease a square baking dish with nonstick cooking spray (I use avocado oil spray). Add the batter and smooth the top with a spatula. Bake at 350F for 28-32 minutes.
Slice into six rectangular pieces. Let the brownies cool completely before moving on to next step. To speed up the process, place them in the fridge once they're warm (not hot).
Make cream cheese frosting and add to a sandwich bag. Snip off tiny corner piece.
Run the frosting overtop of each brownie to create a zig zag shape.
Place two candy eyeballs in the center.