black bean brownies

Serves: 8

Ingredients:
2 cups black beans (canned and water drained off)
3 large eggs
¼ cup coconut oil, melted
1 teaspoon vanilla extract/essence
¼ teaspoon salt
¾ cup cocoa powder
2 tablespoons brown sugar
¼ cup raw honey
½ teaspoon baking powder
100g extra dark chocolate, chopped and divided
¼ cup sliced almonds

Method:
preheat oven to 180ᵒc and line an 8 x 8 baking dish with baking paper.
add cooked black beans and eggs to a food processor. turn it on and stream in the melted coconut oil. blend for 60 seconds or until black beans are very smooth.
add vanilla, cocoa powder, sugar, honey and baking powder to the mixture. blend until everything is incorporated, scraping down the sides if needed.
add half of the chocolate to the brownie batter and pulse 5 – 6 times until it is mixed in.
transfer batter to the prepared baking dish and smooth into an even layer. sprinkle the remaining chocolate and sliced almonds evenly over the top.
bake for 30 – 35 minutes or until a toothpick inserted (in the center) comes out with a few moist crumbs.
let the brownies cool completely in the baking dish then refrigerate (for at least 4 hours) before cutting into squares.
transfer the brownies to a cooling rack to set completely.