Chocolate and hazelnut black bean brownies

These chocolate hazelnut black bean brownies are ridiculously off the scale good. There's no way you can even tell they are vegan, gluten free, let alone full of beans!

I've been doing an online photography course which I found on The Minimalist Baker. It's helping me figure out how to create better shots and already I'm noticing a big difference. While in between tutorials on lighting and colour I noticed this incredible chocolate and hazelnut black bean brownie recipe. Ever since quitting gluten I'm always looking for baking ideas that are fun to make, absolutely delicious and not obviously gluten free (or loaded with rubbish!). You must try making them, it's so easy, just don't eat them all at once because they are seriously decadent ;-)

Chocolate and hazelnut black bean brownies from The Minimalist Baker 

Ingredients:
1 can black beans (I used aduki and they seemed to work just as well), rinsed and drained
2 large 'flax eggs' (2.5tbsp ground flaxseed + 6tbsp water)
3tbsp coconut oil, melted
3/4 cup cocoa powder or raw cacao powder
1/4tsp sea salt
1tsp vanilla extract (I forgot this and they still tasted AMAZING)
1/2 cup coconut palm sugar
1 1/2tsp gluten free baking powder
Chopped hazelnuts to sprinkle

Method:
1. Preheat your oven to 180 degrees.
2. Place bun cases / fairy cake cases if you're in the South into a 12 slot cake pan.
3. Prepare your flax eggs.
4. Add all the ingredients into a food processor except the hazelnut topping and puree for about 3 minutes or until smooth.
5. Spoon the batter into the bun cases (trying not to eat it all in the process). Sprinkle the chopped hazelnuts evenly over each one.
6. Bake for about 15-20 minutes and test - they should be gooey in the middle but slightly crisp on the outside, just like a conventional gluten / egg brownie.