Gluten-free chocolate brownies

Instructions

1. Line a 26cmx16cm tin with non-stick baking parchment. Heat the oven to 170°C, fan 190°C, gas mark 4.
2. Blend the beans in a food processor or use a handblender to blend until smooth. Melt the chocolate and low fat spread in a microwave or over a simmering pan of water. Stir to combine.
3. Add the melted chocolate mixture to the beans with the remaining ingredients and blend until smooth.
4. Spoon into the tin, level the surface and bake for 45-50 minutes until springy to the touch. Cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Cut into 18 pieces. Store in an airtight container for up to 3 days.