Melt the butter over low heat. Place the rinsed, drained beans in a food processor along with cocoa, eggs and honey. Blitz until smooth. Then slowly beat the butter into the mixture. The butter must not be too hot so that the eggs do not curdle. We can lightly add a pinch of salt or add more honey. Put the mass into a bowl and lightly mix in 2/3 of the roughly chopped walnuts with the help of a spatula. Pour the mixture into the prepared 24x20 cm or similar sized mold, which we line with baking paper so that we can easily remove the brownies after baking. Sprinkle the top with nuts, which we then lightly press into the mixture. Place in the preheated oven and bake for about 35 minutes. The brownie should feel firm and springy with occasional cracks. Let it cool down, remove from the mold and cut into portions.