70 gr of ground almond
1 can of drained and rinsed black beans
2 tablespoon of milled flax seeds +5 tablespoon of cold water
3/4 cup of ra cacao powder
3 tbsp of melted coconut oil
1 teaspoon of vanilla extract
3 tablespoon of date syrup or maple syrup
3 tablespoon of coconut sugar
70 gr of dark chocolate chopped finely
1/2 tsp of baking powder
roughly 3 tablespoon of almond butter ( preferably of a runny consistency)for the swirls
Preheat the oven at 180 degrees. Covered a brownies baking tray with parchment paper.
Mix the ground flax seeds with the water and set on one side until they assume a gloopy consistency.
In a food processor add the drained black beans and blitz for few minutes until a paste starts to form. Add all the other ingredients apart from the chopped dark chocolate and blitz gain. The batter should be thick and silky, not too runny. If the batter results too thick add a splash of almond milk. Transfer it to a bowl and fold in the chopped chocolate. Pour it into the baking tray and level it even with a spatula.
At this point with a teaspoon or a fork swirl the almond butter on top of the batter.
Place in the oven for about 35-40 minutes. The top should start to dry out and to crack around the edges. It shouldn’t be wobbly! If it is place it back in the oven for a bit longer.
Once baked let the brownies cooled down in the tin. You can also place it in the fridge to firm it up even more. Cut the brownies once they are completely cool and store them in air tight container in the fridge. These brownies are meant to extra fudgy and gooey, I personally think they taste even better after few days chilled in the fridge.