Don’t go running and screaming from this recipe because of the ‘double butter’, we simply mean BUTTER beans and peanut BUTTER! And don’t go running and screaming from the butter beans either. Honestly you’ll have no idea they’re in there, they just give a protein boost to these brownies.

Makes 16 small brownies or 9 large ones.

400g tinned butter beans, rinsed and drained

50g ground almonds

90ml honey, maple syrup or golden syrup

80g peanut butter (we used crunchy but smooth would work too)

1 tsp vanilla extract

¼ tsp sea salt

1 tsp bicarbonate of soda

1 tsp baking powder

50g dark chocolate, cut into chunks or dark chocolate chips and separated into 40g and 10g

Method

Preheat the oven to 180°C and line a small (18cm x 20cm) baking tin.

Put the butter beans, ground almonds, honey or syrup, peanut butter, vanilla extract, salt, bicarbonate of soda and baking powder in a food processor and process until a smooth.

Add 40g of the dark chocolate chips, if using, and fold in gently to combine. 

Pour the batter into the lined tin and use a spatula to spread evenly.

Sprinkle with the remaining chocolate chips and press them lightly into the top of the batter.

Bake in the oven for 30-35 minutes or until the brownie feels set. A skewer should come out with some moist crumbs on it. Leave to cool completely in the tin.