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.
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
- Preheat oven to 180C. Line the base and sides of a cake tin with baking paper.
- 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.
- Add Dark Chocolate Chips and mix well. Pour into the prepared pan, and smooth the surface.
- Bake for 25 to 30 minutes or until cooked through. Leave to cool in the pan as the cake is delicate. Cut into squares.