Black bean brownie

2 cans (480 g) black beans
6 tablespoons of sugar
1 teaspoon vanilla sugar
80 g melted butter
70 g cocoa powder
½ tsp baking powder
A pinch of salt
2 eggs

Chocolate mousse:
300 g silken tofu
2 tablespoons sugar (or 6 teaspoons dates)
1 teaspoon vanilla sugar
50 g dark chocolate

Preheat the oven to 180°C (regular oven) and line a small square baking tin (approx. 20x20 cm) with baking paper. Pour the black beans into a sieve and rinse them thoroughly under cold water until the foam disappears. Let them drain well. Pour the rinsed beans into a food processor or blender with the rest of the ingredients, except the eggs. Blend everything until smooth and lump-free. Add the eggs one at a time and continue blending until the dough is uniform. Pour the dough into the tin and smooth the surface with a pastry scraper. Bake the brownie in the middle of the oven for approx. 25-30 minutes, or until the surface feels firm and a toothpick comes out with only a little damp dough. Let the cake cool completely in the tin, then cut it into small squares. Serve with fresh berries, whipped cream or vanilla ice cream, if desired.

Chocolate mousse: Melt dark chocolate over a water bath or in the microwave and let it cool slightly. Put 300 g silken tofu in a blender or food processor with sugar or finely chopped dates and vanilla sugar. Blend until the mixture is completely smooth and creamy. Add the melted and slightly cooled chocolate and blend again until the mousse is smooth and uniform. Pour the chocolate mousse into small glasses or bowls and refrigerate for at least 1 hour so that the mousse can set and become deliciously creamy.