|1 tin||Rhodes Quality Black Beans — drained and rinsed|
|3 tbsp||sunflower oil|
|1 tsp||vanilla extract|
|1/4 cup||cocoa powder — plus extra to dust|
|1/3 cup||white sugar|
|1/3 cup||treacle sugar|
|1/2 tsp||baking powder|
|1 tsp||instant coffee powder|
|1/2 cup||dark chocolate — chopped plus extra melted to serve|
|Maldon salt — optional, to garnish|
Preheat oven to 180°C.
In a blender or food processor, place the drained and rinsed beans, eggs, oil, vanilla extract and blend or process until smooth.
Transfer to a bowl and add cocoa powder, both sugars, baking powder, salt and coffee. Mix to combine. Stir in chocolate chips.
Grease a square pan and line with baking paper. Pour the batter into the prepared baking tin and bake for 20 minutes, or until just cooked. To avoid the brownies drying out, do not overbake.
Allow brownies to cool before cutting.
Dust with extra cocoa, drizzle with melted chocolate and sprinkle with Maldon salt before serving.