Ingredients

• 1 can (15 oz / 425 g) black beans, drained and rinsed Ingredients
• 3 medium eggs, or flax eggs (see notes) Ingredients
• 1/2 cup coconut sugar or lakanto sweetener* Ingredients
• 1/2 cup raw cocoa powder Ingredients
• 3 tbsp maca powder** Ingredients
• 1/3 cup coconut oil, melted Ingredients
• 2 tbsp non-dairy milk Ingredients
• 2 tsp vanilla or almond extract Ingredients
• 1/2 cup semi-sweet chocolate chips Ingredients
• Optional: 3/4 cup walnuts, chopped Ingredients
• 1 ripe avocado Icing
• 2 tbsp raw cocoa powder Icing
• 2 tbsp raw honey or liquid stevia (to taste) Icing
• Optional: 2 tbsp non-dairy milk or water (see note) Icing

Instructions

1. Preheat oven to 350C (180F) and line a 8" square baking pan with parchment paper.
2. In a large food processor, add black beans, eggs, coconut sugar, cocoa powder, maca if using, coconut oil, non dairy milk and vanilla extract. Blitz until smooth.
3. Add in chopped walnuts and chocolate chips. Combine.
4. Pour mixture into square baking pan. Bake for 30-40 minutes. Brownies are done when a fork inserted comes out clean.
5. To make the icing, in a food processor, combine avocado, cocoa powder and honey. If needed, add milk to make creamier. That will only be necessarly if avocados are not soft enough. Blitz until creamy.
6. When brownies are done, let fully cool before adding the icing. Store in refrigerator for up to 5 days or freezer for longer.