Black bean and dark chocolate brownies

Preheat a fan forced oven to 180°C.

In a food processor or blender, process the oats into a flour. Place to one side.

Combine the black beans and olive oil in the food processor or blender, and process until it forms a paste. You shouldn’t have any chunks or whole beans left, as this will effect the consistency of the brownie.

Return the oat flour to the food processor, along with the bean paste, baking powder, sea salt, cocoa powder, brown sugar, egg and vanilla extract. Process, slowly pouring the milk in until it forms a batter.

Meanwhile, create a double boiler by placing a glass bowl over a saucepan with a little water in it. Heat over a medium-high flame until the water is boiling. Add 60 g dark chocolate to the bowl and stir regularly until it is melted. Once melted, slowly pour the chocolate into the batter and mix through.

Pour into a 20 cm x 20 cm square baking tray (or similar) lined with baking paper. Top with the remaining 30 g of dark chocolate chips.

Bake for 20 to 25 minutes or until cooked through. Leave to cool before slicing into six even portions.

TIP: You will need almost 2 x 400g cans of black beans, drained, to yield 400 g black beans for this recipe