Flourless Black Bean Brownies

Preheat the oven to 170C (340 F). Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Set aside.

Puree the black beans in a food processor or blender until not many large chunks remain. Add the eggs, coconut oil, and vanilla extract together, then puree again until no large chunks remain.

Prepare the dry ingredients. In a large sized mixing bowl, place the coconut sugar, baking powder, cocoa powder, salt, instant coffee inside and whisk around until well incorporated. Make a well in the middle of the dry ingredients and then place the wet ingredients in the centre. Fold the ingredients together and stop as soon the ingredients come together. Fold the chocolate chunks (3/4 cups) in and stop mixing when just incorporated.

Place into the prepared baking tin and bake for around 30-35 mins. You should be able to put a skewer in and have crumbs coat the skewer. Make sure it isn't jiggling. Let cool in the tin before cutting. Be very gentle as the brownies are soft. Placing the brownies in the fridge will make it easier to remove the brownies. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.