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Preheat the oven to fan 170°C / Gas mark 5.
Grease the inside of a 24cm x 20cm china or glass baking dish.
Rinse the black beans and leave to drain.
Melt the butter or coconut oil in a saucepan over a gentle heat, then set aside.
Place the drained beans, eggs, cacao powder, 150ml maple syrup, the vanilla extract & mushroom powder into a food processor with a pinch of salt.
Pulse a few times then blend until smooth.
While the machine is running add the melted butter or coconut oil very slowly to as not to cook the eggs.
Taste the batter, adding more maple syrup if needed.
Stir in most of the chopped walnuts, reserving a handful.
Pour the brownie mixture into the prepared dish and gently tap the baking dish on a kitchen counter to even out the mixture.
Sprinkle the remaining walnuts on top.
Bake for 40 – 45 minutes, until the brownie feels firm but springy and its surface is cracked.
Leave to cool completely before cutting into squares.
Tip: Refrigerating the brownies before eating them makes them extra gooey and delicious.