📝 About This Recipe
Discover the hidden magic of East Asian adzuki beans in this remarkably fudgy, flourless chocolate masterpiece. These beans, prized for centuries for their natural sweetness and creamy texture, replace flour to create a protein-rich crumb that is incredibly moist and decadent. Infused with dark cocoa and a hint of espresso, these brownies offer a sophisticated depth of flavor that defies their humble pulse-based origins.
🥗 Ingredients
The Pulse Base
- 1.5 cups Adzuki beans (cooked and thoroughly drained; or one 15oz can, rinsed)
- 3 Large eggs (at room temperature)
- 3 tablespoons Coconut oil (melted and slightly cooled)
The Chocolate Profile
- 1/2 cup Dutch-process cocoa powder (sifted to remove lumps)
- 3/4 cup Dark chocolate chips (70% cocoa recommended)
- 1 tablespoon Pure vanilla extract
- 1 teaspoon Espresso powder (to intensify the chocolate flavor)
Sweetener & Leavening
- 1/2 cup Maple syrup (Grade A dark for best flavor)
- 1/4 cup Coconut sugar (adds a caramel-like note)
- 1 teaspoon Baking powder (aluminum-free)
- 1/2 teaspoon Sea salt (fine grain)
Texture & Garnish
- 1/2 cup Walnuts (roughly chopped)
- 1 pinch Flaky sea salt (Maldon or similar for finishing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
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2
If using canned adzuki beans, rinse them thoroughly under cold water and let them drain for at least 5 minutes. Pat them dry with a paper towel; excess moisture is the enemy of a good brownie set.
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3
Place the drained adzuki beans, eggs, melted coconut oil, and maple syrup into a high-speed blender or food processor.
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4
Puree the bean mixture on high for 2-3 minutes until it is completely smooth. There should be absolutely no visible bits of bean skin remaining; it should look like a thick, glossy batter.
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5
Add the cocoa powder, coconut sugar, vanilla extract, espresso powder, baking powder, and fine sea salt to the processor.
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6
Pulse several times until the dry ingredients are fully incorporated into the bean puree. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
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7
Remove the blade from the processor (if applicable) and gently fold in 1/2 cup of the dark chocolate chips and the chopped walnuts by hand.
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8
Pour the batter into the prepared baking pan. The batter will be thicker than traditional brownie batter, so use an offset spatula to smooth the top into the corners.
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9
Sprinkle the remaining 1/4 cup of chocolate chips over the top of the batter.
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10
Bake for 30 to 35 minutes. The edges should be firm and starting to pull away from the sides, while the center should still have a slight jiggle.
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11
Remove from the oven and immediately sprinkle with a pinch of flaky sea salt while the chocolate chips on top are still melty.
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12
Allow the brownies to cool completely in the pan on a wire rack. This is crucial—adzuki brownies need time to 'set' their structure as they cool.
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13
For the cleanest cuts, refrigerate the cooled brownies for 1 hour before slicing into squares using a sharp knife dipped in hot water.
💡 Chef's Tips
Ensure the beans are very well-drained; if the batter is too wet, the brownies will be mushy rather than fudgy. Don't skip the espresso powder; it doesn't make them taste like coffee, but it makes the chocolate taste much richer. Use a high-speed blender for the smoothest texture; a standard food processor may require an extra minute of blending. If you are vegan, you can substitute the 3 eggs with 3 'flax eggs' (3 tbsp ground flax mixed with 9 tbsp water), though the rise will be slightly denser. Store these in the refrigerator; they actually taste even better and more fudgy on the second day.
🍽️ Serving Suggestions
Serve chilled with a dollop of coconut whipped cream and a few fresh raspberries. Pair with a glass of cold almond milk or a robust roasted oolong tea. Warm a square slightly and top with a scoop of matcha green tea ice cream for a fusion dessert. Enjoy alongside a sharp espresso to cut through the richness of the dark chocolate. Dust lightly with a mixture of cocoa powder and cinnamon just before serving.