Black bean chocolate Brownies
120g unsalted butter
50g divine dark chocolate Broken into pieces
240g mashed Fairtrade black beans (tinned are fine)
120g fairtrade walnuts
1 Tblspn Fairtrade granulated coffee
Pinch of pink Himalayan salt
4 large free-range organic eggs
2 Tblspn Green & Blacks cocoa powder
120g agave syrup (or 175g Traidcraft fairtrade golden caster sugar)
Pre-heat oven to 180 degrees
Oil and line a baking tin (original recipe suggests 11x18inch but I used a square one to allow extra mixture to test the recipe!)
Melt the chocolate and butter together in a glass bowl over hot water, stir until blended
In a blender mix the drained mashed beans, and walnuts until smooth
Add chocolate/butter mix and agave syrup and blend for another 30 seconds
Whisk eggs together until light and fluffy (1 minute)
Add eggs and cocoa powder to blender and blend for another 20 seconds until well mixed to make a batter.
Pour batter into the baking tin
Cook at 180 degrees for 30-40 minutes until set (keep an eye on it for the last 10 minutes, to avoid burning the brownies)
Leave in the tin to cool then cut into squares.
Chill in the refrigerator to fully set.
And there you go! Enjoy your brownies.