Ingredients
- Makes 12-16 brownies
- 2 tins black beans, rinsed and drained
- 230g virgin coconut oil, melted if solid
- 4 eggs
- 85g cocoa powder
- 150ml maple syrup
- 2 tbsp vanilla extract
- 2 tsp instant coffee
- 130g raw macadamia nuts, chopped
- 2tbsp raw cacao nibs (available from health food stores)
Preheat an oven to 170 degrees/gas 3.
Blitz the beans in a food processor and add the melted coconut oil then blitz some more to get a smooth, thick paste.
With the processor on pulse, add the whisked eggs and then the cocoa powder, syrup and vanilla extract and coffee.
Grease and line a 24x20cm tin, and pour the mixture in – it will be quite liquidy. Cook for seven minutes or so, and then remove from the oven and sprinkle liberally with the chopped nuts and cacao nibs.
Return to the oven and cook for another 30 or so. Cool, then chill. These are best served cold.
