150g cooked beetroot
2 x 400 g tins of black beans, drained and rinsed, or around 480g cooked beans
150 ml maple syrup
100g Greek yoghurt
3 eggs
80 g raw cacao powder
50 ml extra virgin olive oil
1 teaspoon baking powder
Topping
50g dark chocolate chips
100g Brazil nuts, chopped
Preheat the oven to 180 C fan and line a baking tin with baking paper.
Add the cooked beetroot to a high speed blender or food processor. Drain and rinse the black beans well, then add them to the blender.
Pour in the maple syrup, add the Greek yoghurt and crack in the eggs. Add the raw cacao powder, extra virgin olive oil and baking powder.
Blend until completely smooth, stopping to scrape down the sides if needed. The mixture should be thick, glossy and well combined.
Pour the brownie mixture into the prepared tin and smooth the surface. Scatter over the dark chocolate chips and chopped Brazil nuts.
Bake for around 60 minutes, until the top has set and cracked slightly and the brownies feel just firm in the centre. Allow to cool fully in the tin before slicing to achieve a squidgy texture.
Storage: Store in an airtight container in the fridge for up to 4 to 5 days. These brownies also freeze well for up to 2 months.
