Butter bean brownies
20 November 2014 - 02:30
By Sunday Times Food Weekly
Butter bean brownies
Ingredients
- 375ml (1 cups) sunflower oil
- 4 extra-large eggs
- 5ml (1 tsp) vanilla essence
- 200g (1 cup) brown sugar
- 1 x 400g can butter beans, rinsed, drained and mashed or blended
- 120g (1 cup) cake flour
- 50g ( cup) cocoa powder
- 50g ( cup) pecan nuts, chopped
Method
Preheat the oven to 180°C. Spray a 30cmx20cm brownie pan with cooking spray and line with greaseproof paper. Combine the oil, eggs, vanilla essence and sugar in the bowl of an electric mixer and beat until well blended. Add the mashed beans and sift in the flour and cocoa powder. Stir to incorporate, then add the nuts and mix through. Bake for 25-30 minutes - don't over-bake as you want the brownies to be a little squidgy in the centre. Allow to cool before cutting into squares.
Makes 12 large brownies