- ¼ cup Coconut Oil
- 4 tablespoons Rice Malt Syrup (you can also use maple syrup or honey)
- 100g Good quality Dark chocolate (70-80%)
- 1 x 400g can Black beans, rinsed and drained (you can use canned red kidney beans)
- 1 teaspoon Baking powder
- 2 free-range eggs
- 1 cup Fresh berries (you can also use frozen or defrosted)
- Preheat oven to 150degC/300 Fahrenheit. Lightly grease and line a roughly 18-21cm square cake or baking dish with baking paper.
- Place coconut oil/butter, honey/syrup and dark chocolate in a medium pot and gently heat over medium heat, stirring frequently, until chocolate is melted. Allow to cool slightly.
- Transfer to a food processor or blender with black beans, baking powder and eggs and blend until smooth and well combined, scraping down the sides of the food processor/blender with a spatula a few time to make sure all the ingredients get well blended together.
- Spoon mixture into prepared tin. Scatter berries over the top (see note below) and bake for 20-25 minutes (20 minutes if you prefer it more fudgey, 25 minutes if you prefer it slightly firmer – I go in between!) until it is mostly set around the edges, but still slightly soft/fudgey in the middle. Allow to cool for 5 minutes or so on the bench, before placing in the fridge for about 20 minutes to set. Cut into 25 pieces with a large sharp knife. Delicious eaten warm or cold, stores well in the freezer.
*If using defrosted frozen berries, make sure you drain as much liquid off them as possible before scattering over the brownie mixture.