Butterbean Brownies

10ml baking powder
200ml cake flour
125ml cocoa powder
1 egg white
2 eggs
100ml fat-free milk
250ml pie apples, unsweetened
2ml salt
410g tinned white butter beans, drained
15ml vanilla essence
Non-Stick Spray
1 cup Spoon For Spoon Sugar Replacement

Heat the oven to 180°C and spray an 18cm x 27cm baking tin with non-stick spray. Place the drained beans and half the milk in a food processor and mix until smooth. Add the pie apples and vanilla essence, and blend until smooth. Sift the flour, baking powder, salt and cocoa powder in a bowl.
Beat the eggs and extra egg white in a large bowl. Add the sweetener powder and mix well.
Add 1/3 of the bean mixture into the egg and sugar mixture, then fold in a 1/3 of the sifted dry ingredients. Repeat. Pour the mixture into the prepared baking tin and level using the back of a spatula. Bake for 45 minutes. Remove from oven and cut into equal size pieces, then leave to cool in pan.

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