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A Magazine for Sheffield

Chocolate Chunk Brownies

Cooking time
25 mins
Makes 16 brownies
Chocolate Chunk Brownies


  • 400g can of butterbeans, drained and rinsed
  • 220g ground almonds
  • 80g buckwheat flour
  • 85g raw cacao powder
  • 2 pinches of salt
  • 300ml nut milk
  • 60g coconut oil
  • 100g smooth almond butter
  • 100ml maple syrup
  • 100g coconut sugar
  • 1 tsp vanilla extract
  • 45g good quality (85%+) chocolate, cut into small chunks
  1. Preheat oven to 180°C and line a square tin with parchment.

  2. Pop the first set of ingredients into a food processor and blend until well combined and smooth.

  3. Add the second set of ingredients into a small pan and place over a low heat.

  4. Once melted and combined, pour the contents into the blender with the first set of ingredients and blend until smooth. Add the chocolate chunks and pulse to combine.

  5. Pour the brownie batter into the lined tray and level with a spatula, then place in the oven for 25 minutes until cooked through.

  6. Remove from the oven and cut into 16 slices, leave to cool a little before removing from the tin and popping on a wire rack to cool fully. Serve warm with ice cream, cream, coconut yoghurt or nut butter.

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