Sugar free baking

Butterbean Brownies

Butterbean brownies

Makes 16

400g tin butter beans, rinsed and drained
250g apple sauce
200g self raising flour
2 tsp baking powder
3 tbsp cocoa powder
3 eggs
6 dates, finely chopped
Few drops vanilla essence

Preheat the oven to 180°C/Gas 4 and lightly grease a 26 x18 cm baking tray. 

Place the beans and 1-2 tbsp of water in a food processor and whizz together until smooth – you are looking for the consistency of mashed potato. Add more water if the mixture looks too dry. Add the apple sauce and process again for a minute or two, until smooth and well combined.

Sift the flour, baking powder and cocoa powder into a large bowl. In a separate bowl, beat the eggs. Add one-third of the bean mixture to the egg mixture together with one-third of the flour mixture and fold in carefully. Repeat twice more until all the ingredients are gently incorporated. 

Add the vanilla essence and dates and gently fold through. Pour the mixture into the baking tray and spread over evenly. Bake in the oven for 40–45 minutes – check to see if the brownie is done by inserting a skewer into the middle – it should come out clean. Allow to cool before cutting into squares.

Image © [ahirao] /Adobe Stock

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