Gluten-free black bean brownies

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  • 1 x 3 second spray(s) oil spray
  • 150 g fresh dates, medjool variety, pitted
  • 400 g canned black beans, rinsed, drained, (1x400g can)
  • 1/3 cup(s) olive oil, (80ml) light variety
  • 1 tbs honey
  • 40 g almond meal, (⅓ cup)
  • 50 g Cacao powder, (½ cup)
  • 1 tsp baking powder, gluten-free
  • 1 medium egg(s)
  • 45 g raw hazelnuts, (⅓ cup) chopped, lightly toasted

Preheat oven to 180°C. Lightly spray a 20cm square cake tin with oil. Line base and sides with baking paper, extending paper 5cm over the sides.

Place dates in a heatproof bowl. Cover with ⅓ cup (80ml) boiling water. Cover and stand for 10 minutes. Process date mixture, black beans, oil and honey in a food processor until smooth.

Add almond meal, cacao powder, baking powder and egg. Pulse until combined. Stir in hazelnuts.

Spread mixture into prepared tin and smooth surface. Bake for 20-25 minutes or until just firm to touch. Stand in tin for 15 minutes before turning onto a wire rack. Dust with 1 tsp cacao powder dusted over top.

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