These fudgy chocolate Lima bean brownies eliminate flour and eggs by using a can of butter beans (lima beans). Warm and right out of the oven, these are perfection with every bite. Plus the beans add a well-rounded source of nutrition with a boost of fiber, protein, iron and more!
You've seen black bean brownies. I have a recipe I like for them, but it's important to use good chocolate chips when making them or they turn out bitter tasting. These butter bean brownies are a different story. The butter beans have a more creamy and buttery taste than the black beans, which automatically contributes a better flavor.
Ben and both of our boys loved these. I didn't tell them they were made with Lima beans. I've also served these warm with a scoop of vanilla ice cream. 🙂
Two years ago: Angel Food Cake French Toast
Three years ago: Flourless Peanut Butter Cookies
Four years ago: Falafel with Spicy Yogurt Sauce
Five years ago: Strawberry Stuffed French Toast
Chocolate Butter Bean Brownies (Fudgy, Flourless and No Eggs!)
Ingredients
- 1 can (15.5 oz.) butter beans, rinsed and drained
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 tablespoon pure maple syrup
- 1/4 cup cocoa powder
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt (reduce or omit if peanut butter is salty)
- 1/2 cup semi-sweet chocolate chips , more or less to taste
Instructions
- Preheat oven to 350 degrees F. Spray a 8x8-inch baking pan with non-grease spray. (I recommend Baker's Joy.)
- Place all ingredients, except the chocolate chips, into a food processor or blender. Process until completely smooth, scraping the sides of the bowl as necessary. Add the chocolate chips and pulse about 5 times.
- Bake for 20-25 minutes, until edges are just browned and center is still fudgy. Remove from the oven and allow to cool in the pan for 15-20 minutes before slicing into squares. Serve immediately. Store covered at room temperature for up to 1 week.
