This recipe is courtesy of Jenny Chandler.
For 4 Person(s)
Pre-heat the oven to 180°C. Line a 24 cm square baking tin with greased baking parchment.
Melt the chocolate and butter together in a large bowl placed over a pan of simmering water or on a low setting in the microwave. Leave to cool a little and then add the cocoa powder and vanilla extract.
Meanwhile, blend the beans with one of the eggs in a food processor or using a stick blender. You want the mixture to be as smooth as possible otherwise your brownies will have a mealy texture. Now gradually stir the bean mixture and the nuts into the chocolate.
Whisk the remaining eggs with the sugar until light and creamy and fold into the brownie mixture. Pour into the tin, sprinkle with salt and bake for about 25-30 minutes until just set.
Place the tin on a wire rack and allow to cool completely before attempting to cut up into small squares (if the brownies seem very soft, placing them in the fridge for half an hour will make your life much easier). In the unlikely event of leftovers, you can keep the brownies in an airtight container for up to five days.
ALTERNATIVE: Try adding an extra dimension by mixing in chunks of white chocolate and dried fruit, such as sour cherries or cranberries.