Pea Flour Brownies
If you’re a chocolate lover, the pea flour brownies Cameron Parkin entered into our Plant S Nutrition Young Development Chef of the Year competition are a must-try. These brownies are rich, fudgy, easy to make, and impossible to resist!
Time to Make: 1 hour
Servings: 2
Ingredients
- 200g unsalted butter
- 200g chocolate chips
- 150g brown sugar (loosely packed)
- 3 eggs (lightly beaten)
- 1 tsp vanilla extract
- 75g Plant S Yellow Pea Flour
- 30g cocoa powder
- Pinch of salt
Method
- Preheat the oven to 180°C. Grease a baking tin and line it with parchment paper, ensuring the edges are covered for easy removal of the brownies later.
- In a heatproof bowl, melt the butter and chocolate chips together, either over a pot of simmering water (bain-marie) or in the microwave in short bursts, stirring frequently until smooth.
- Stir the sugar and vanilla extract into the melted butter and chocolate mixture until combined. Add the eggs and mix well until the mixture is smooth and glossy.
- In a separate bowl, sift together the plain flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet mixture until fully incorporated and smooth.
- If desired, stir in additional chocolate chunks or nuts for extra texture.
- Pour the batter into the prepared tin, spreading it evenly with a spatula.
Bake in the preheated oven:
- 24 minutes for gooey brownies with a very soft centre.
- 28 minutes for a moist but slightly firmer texture.
- 32 minutes for a more cake-like but still fudgy result.
- Remove the tin from the oven and allow the brownies to rest for 10 minutes in the tin. Carefully lift them out using the parchment paper and let them cool completely on a wire rack for at least 20 minutes before slicing.
- Cut the brownies into squares or rectangles and enjoy!
