Method
Ingredients
Ingredients
- 200g rice flour
- 400g tin of butter beans, rinsed and draines
- 250g apple sauce or 5 apples
- 2 tsp baking powder
- Pinch of salt
- 3 tbsp cocoa powder
- 3 eggs
- 75g coconut sugar (or caster sugar)
- Few drops of vanilla essence
- 100g pecan nuts, roughly chopped
How to make Chocolate Bean Brownies
-
Preheat the over to 180°C/Gas mark 4 and lightly grease a 25 x 18 cm baking tray.
-
Peel and core the apples if not using ready made apple sauce. Roughly chop them and place in a sauce pan with 2 tbsp of water, cook for five minutes until they start to soften and then gentle crush with a wooden spoon until they form a puree. Remove from the heat and allow to cool.
-
Place the beans and a splash of water together in a food processor and whizz together until smooth – you are looking for a consistency of mashed potato. Add more water if the mixture looks too dry.
-
Add the apple sauce or apple puree and process again for a minute or two, until smooth and well combined.
-
Sift the flour, baking powder, salt and cocoa powder into a large bowl. In a separate bowl, beat the eggs with an electric whisk, add the sugar in three to four batches, beating well after each addition.
-
Add one-third of the bean mixture to the egg mixture together with one-third of the flour mixture and fold carefully. Repeat until all of the ingredients are gently incorporated.
-
Add the vanilla essence and pecan nuts and gently fold through. Pour the mixture into the baking tray and spread evenly. Bake in the over for 20-25 minutes – check to see if the brownies are done by inserting a skewer into the middle – it should come out clean.
-
Allow to cool before cutting into squares.
