These brownies are a revelation. Butter beans are the secret ingredient, yes you heard right, I did say BUTTER BEANS! Not only are they made out of beans, you can whizz up the whole mixture in a blender… now that’s magic.
As crazy as it sounds, there is zero flour in these brownies (I still don’t quite understand how that works?!) and they’re crammed full of beans, raw cacao and a hint of orange extract. The orange extract works amazingly in baking, it appears to grab hold of the chocolate and a little really does go a long way.
I’ve tried them with chickpeas too, and they’re pretty similar in taste and texture, so if that’s what you’ve got in the cupboard feel free to swap out the butter beans for chickpeas instead.
These sweet brownies are naturally gluten free (ideal for coeliacs) and I’m working on a vegan option too, so I’ll be sure to let you know how my experiments go!
You will need:
- 1 tin of cooked butter beans
- 40g of raw cacao
- 75g dark brown sugar
- 2 eggs (I used large eggs)
- 30ml of milk
- 2 tsp of baking powder
- 1/2 tsp of vanilla extract
- 1/2 tsp of orange extract
- 75g dark chocolate chips
How to make:
Preheat the oven to 180°c (fan) and line a square baking tray with parchment paper. Drain and rinse the butter beans then add to a blender. Weigh out the rest of the ingredients and pop into the blender too, except for the chocolate chips.
Blend for a few minutes until smooth (I have a NutriBullet and use the larger cup to mix it in) and then transfer to a bowl. Stir through the chocolate chips and spoon out the mixture into the tray. Smooth out into all corners and pop into the oven on the middle shelf. Bake for 25 minutes and leave to cool before slicing into squares.