1x400g tin of organic black beans, rinsed and drained
3 large eggs
3 tablespoons avocado oil
1 teaspoon vanilla extract
30g 100% cocoa powder
120g coconut sugar or unrefined caster sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
100g organic chocolate chips (70% cocoa solids minimum)
50g chopped walnuts
25g cocoa nibs
75g 70% dark chocolate chips
1 ripe avocado
2 tablespoons maple syrup
In a blender puree the black beans with the eggs, vanilla and avocado oil.
In a separate bowl combine the cacao, baking powder , sugar and salt.
Add bean mixture and fold in gently - Do not overmix.
Lastly, fold in the chocolate chips. Pour the batter into a parchment lined 20cm X 20 cm tin and bake for 23 minutes.Allow to fully cool.
For the frosting, melt the chocolate in a heat proof bowl over a pan of simmering water. Add the avocado and maple syrup to a food processor followed by the cooled chocolate.
Blend until smooth and spread on top of the brownie.
Garnish with walnuts and cocoa nibs.