I often use ‘Beans’ to make sweets. Azuki (Red Bean) is an important ingredient for Japanese sweets. Butter Bean is more versatile. I have shared my ‘Butter Beans Chocolate Truffles’ and ‘Butter Bean Spread’ recipes on this website. Today I made this Brownie with Butter Beans. It is gluten-free as I added no flour.

Cake Tin

20cm Square Cake Tin (OR similar size tin)


200g Canned Butter Beans *rinsed and drained well
*You get about 200g Beans from a 400g can
125g Butter *melted
4 Eggs *at room temperature
1/2 cup Caster Sugar
1/2 cup Brown Sugar
1/2 cup Cocoa Powder
1 teaspoon Instant Coffee
1 pinch Salt *Note: As Canned Butter Beans and Butter are salted, you don’t need to add too much.
1/2 cup Almond Meal *about 50g
1 tablespoon Rum *OR 1 teaspoon Vanilla Extract
1/2 cup Dark Chocolate Chips

  1. Preheat oven to 180C. Line the base and sides of a cake tin with baking paper.
  2. Rinse Butter Beans, drain well. Place all ingredients except Dark Chocolate Chips into a food processor (or a blender which is powerful enough), and process until it gets smooth batter texture.
  3. Add Dark Chocolate Chips and mix well. Pour into the prepared pan, and smooth the surface.
  4. Bake for 25 to 30 minutes or until cooked through. Leave to cool in the pan as the cake is delicate. Cut into squares.