Butterbean Brownies
Add a healthy twist to a family favourite with our flourless Butterbean Brownies. Butterbeans have a creamy texture, a neutral taste and are a great source of fiber and protein - making these brownies a smart treat choice.
Equipment
- 30x20cm Brownie Pan
- Greaseproof Paper
Ingredients
- 1 ½ cups Sunflower Oil
- 4 xl Eggs
- 1 tsp Vanilla Essence
- 1 cup Brown Sugar
- 400 g Butter Beans Rinsed, drained and mashed or blended
- 1 cup Cake Flour
- ½ cup Cocoa Powder
- ½ cup Pecan Nuts Chopped
Instructions
- Preheat the oven to 180°C
- Combine oil, eggs, vanilla essence and sugar in the bowl of an electric mixer and beat till well blended
- Add the mashed beans and sift in the flour and cocoa powder
- Stir to incorporate
- Add the pecan nuts and mix through
- Spray a 30x20cmbrownie pan with cooking spray and line with greaseproof paper
- Pour in mixture and bake for 25-30 minutes. Don’t over-bake as brownies should be a little squidgy in the centre
- Allow to cool before cutting into squares