Softly textured, butter bean blondies. Lightly firm on the outside, extraordinarily dense and crumbly on the inside. The moment you break into each with a fork, large chunks of dark chocolate are blissfully revealed. Best enjoyed on the day they are made, although they will keep for a few days in an airtight container.
BUTTER BEAN BLONDIES RECIPE WITH CHOCOLATE CHUNKS
Makes 12 squares
• 1 can butter beans, drained
• ½ cup almond butter, or nut butter of your choice
• ½ cup rapadura, coconut or muscovado sugar
• 3 Tbsp melted coconut oil or butter
• 1 free range egg, or flaxseed egg
• 2 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 tsp baking soda
• 1 tsp apple cider vinegar
• 100g good quality dark chocolate, roughly chopped
1.Pre-heat the oven to 170C and grease a baking tin.
2. Combine all ingredients except for the chocolate to a food processor, and blend until you have a smooth batter. Fold in the chocolate chunks.
3. Tip the mixture into the baking tin, and smooth out evenly.
4. Bake for 40-45 minutes or until lightly golden on top and firm around the edges. Leave to cool in the tin before slicing in to squares.
• For more from Eleanor Ozich see petite-kitchen.com
