Super-moist chickpea brownie
6–8
Easy
10 minutes, plus overnight chilling time (optional)
20 minutes
This is an adaptation of a recipe I found online – it called for chickpeas, but I love the creamy texture that butter beans add. Fortunately, you won’t be able to taste the beans once the brownie is baked! The texture is dense and gooey, almost like a pudding. I like enjoying it warm or at room temperature, but it’s also delicious right out of the fridge.
Ingredients
Method
- 1 x 400 g can butter beans, drained and rinsed
- 2 T cocoa powder
- 40 g flour
- 3 T milk of choice
- 3 T canola oil
- 1 t vanilla extract
- 1 t baking powder
- ¼ t salt
- ¼ t bicarbonate of soda
- 100 g sugar
- 100 g Lindt milk chocolate, roughly chopped
Method
Ingredients
1. Drain and rinse the beans very well. Preheat oven to 180℃. Grease or line a 20 cm cast-iron pan.
2. Combine all the ingredients in a food processor until as smooth as possible. Spread into the pan.
3. If desired, sprinkle extra chocolate chips on top. Bake on the centre rack for 20 minutes, then chill the underbaked brownie until firm.
4. If there’s time, chill the brownies overnight and serve the next day with vanilla ice cream.
Cook’s note: Omit the chocolate and use dairy-free ice cream if you’re keeping things plant-based.
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