Ingredients:

•  6 oz canned black beans
•  2 oz toasted hazelnuts
•  2 egg
•  6 oz milk chocolate (if you need this dessert to be gluten free, please use some gluten free chocolate bar)
•  4 tbsp honey
•  4 tbsp coconut oil
•  4 tbsp cocoa
•  2 tsp instant coffee
• Optional : 1 oz melted white chocolate and 1 oz melted dark chocolate for drizzling or dust with 1 tbsp confectioners sugar.

Directions:

• Preheat oven to 350°F. Line the 8×8 inch pan with parchment paper. Pour canned beans in a small bowl and cover with cold water. Let them stand for 30 minutes and then put the beans in a colander and rinse well under running water . This way you will eliminate salt for canned beans. Melt the chocolate in a microwave on Low power (100 Watts) for approximately 8-9 minutes, stirring every 30 seconds until melted. Place the hazelnuts into a food processor and pulse until the nuts are finely chopped. Add the eggs, well drained black beans, melted chocolate, honey, coconut oil , cocoa and coffee and pulse until smooth and creamy. 
• Spoon the mixture into the prepared pan. Use a spatula to smooth out the top. Place on the middle shelf of the oven and bake for 25 minutes until risen and firm on top but still slightly gooey in the center. Leave to cool in the pan then turn out , remove the baking parchment and cut into 24 pieces.
• Optional: Drizzle brownies with melted white and dark chocolate or dust with confectioners sugar.