Butter Beans Brownie

Name: Butter Beans Brownie
Yield: 20cm Square Cake Tin (OR similar size tin)
Cuisine: British
Ingredients: 200 g Canned Butter Beans *rinsed and drained well; *Note: You get about 200g Beans from a 400g can; 125 g 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 Salt; 1/2 cup Almond Meal *about 50g; 1 tablespoon Rum *OR 1 teaspoon Vanilla Extract; 1/2 cup Dark Chocolate Chips

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

20cm Square Cake Tin (OR similar size tin)

200 gCanned Butter Beans *rinsed and drained well
*Note: You get about 200g Beans from a 400g can
125 gButter *melted
4Eggs *at room temperature
1/2 cupCaster Sugar
1/2 cupBrown Sugar
1/2 cupCocoa Powder
1 teaspoonInstant Coffee
1 pinchSalt
*Note: As Canned Butter Beans and Butter are salted, you don’t need to add too much Salt
1/2 cupAlmond Meal *about 50g
1 tablespoonRum *OR 1 teaspoon Vanilla Extract
1/2 cupDark Chocolate Chips

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Steps

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.