METHOD
1. Preheat oven to 175°C and line a square baking tray.
2. Add black beans, oats, cocoa, maple syrup, crunchy hazelnut chocolate spread, olive oil, vanilla, baking powder, and salt to a food processor.
3. Process until completely smooth, scraping down sides as needed.
4. Gently fold in the chopped golden comb chocolate snaps.
5. 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.
6. Allow to cool completely to firm up.
7 .Meanwhile, fill a saucepan with an inch of water and bring it to a simmer, then place a heat-proof bowl over the top. Place the baking mylk 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.
8. Pour over the cooled brownies and spread with the back of spoon. Sprinkle over the crushed golden comb chocolate snaps and set in the fridge for 15 minutes.
9. Slice into squares and serve.
