White Bean Double Choc Brownies with Whipped PB Frosting


White Bean Double Choc Brownies with Whipped PB Frosting



  • 1 x 425 g can butter beans
  • 1/4 cup cacao powder
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup almond meal
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup lightly flavoured oil (I used light olive oil)
  • 1/3 cup vegan choc chips

PB Frosting:

  • 1/4 cup natural Peanut Butter
  • 1 1/2 Tbsp coconut cream
  • 2 tsp pure maple syrup or rice malt syrup (or omit)


  1. Preheat over to 180 degrees C/350F and line and grease a small pan (I used a banana bread loaf pan).
  2. Drain and rinse beans. Add to a food processor with remaining ingredients, except choc chips. Blend until very smooth.
  3. Stir through choc chips, then scrap into tin. Bake 25-30 mins, or until cooked (check with a skewer).

PB Frosting:

  1. Add all ingredients to a bowl, and use a whisk to beat together until fluffy. Taste, and add more OB or sweetener, as desired.
  2. Ensure brownie is completely cooled, then add the frosting and enjoy!


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