Placed Edgell Butter Beans, eggs, oil, vanilla and milk in a food processor and process until beans are smooth.
Combine cocoa, ground hazelnuts, brown sugar and baking powder in a large bowl. Stir in bean mixture and mix well.
Pour into a baking paper lined 20cm square shallow cake pan and smooth mixture with the back of a spoon. Bake in a preheated oven at 160°C for 25-30 minutes. Cool in pan for 10 minutes before turning onto a cake cooling rack. Allow to cool completely. Cut into 24 pieces. Serve dusted with icing sugar.
Almond meal can be substituted for the hazelnuts.