Preheat the oven (top/bottom heat: 160 °C). Cover the baking tin with greaseproof paper. Drain the kidney beans and puree into a fine mix with the eggs in a bowl. Add the rest of the ingredients and whisk smooth using the whisk attachment on the hand mixer. Add the mass to the tin and bake in the centre of the oven for approx. 45 minutes, then set aside to cool and remove the greaseproof paper. 

Top And Bottom Heat Oven Temperature: 160 °C

Chop the Extra Dark Chocolate and melt together with the coconut oil over a water bath. Spread the glaze over the cake, sprinkle with almonds and pistachios and set aside to cool for approx. 15 minutes. Slice the brownie into 12 portions and serve.