— Preheat oven to 175°C and line a square baking tray.

— Add black beans, oat flour, 100% Cacao Powder, maple syrup, Crunchy Hazelnut Choc Spread, olive oil, vanilla, baking powder, and salt to a food processor.

— Process until completely smooth, scraping down sides as needed and gently fold in the chopped Golden Comb Chocolate Snaps.

— Pour the batter into the lined tray and spread evenly. Bake in the oven for 20 to 25 minutes, or until the top looks set and a toothpick comes out mostly clean. Allow to cool completely to firm up.

— Meanwhile, fill a saucepan with an inch of water, bring it to a simmer, and place a heat-proof bowl over the top. Place the Mylk Baking Chocolate into the bowl and stir with a spatula until there are still a few small pieces of chocolate left. Remove from heat and continue stirring until completely melted and smooth.

— Pour over the cooled brownies and spread with the back of a spoon. Set in the fridge for 15 minutes.

— Sprinkle over the crushed Golden Comb Chocolate Snaps, slice into squares and serve. Enjoy!