📝 About This Recipe
Discover the hidden magic of Japanese red beans in these incredibly decadent, flourless brownies. While adzuki beans are traditionally used in sweet 'Anko' paste, their naturally creamy texture and nutty undertone make them the perfect healthy base for a rich, protein-packed dessert. These brownies are surprisingly fudgy, naturally gluten-free, and possess a complex depth of flavor that will leave your guests guessing the secret ingredient.
🥗 Ingredients
The Bean Base
- 1.5 cups Adzuki beans (cooked and drained thoroughly, or one 15oz can rinsed)
- 3 pieces Large eggs (at room temperature)
- 3 tablespoons Coconut oil (melted and slightly cooled)
- 1 tablespoon Pure vanilla extract (high quality)
Dry Aromatics & Sweeteners
- 1/2 cup Unsweetened cocoa powder (Dutch-processed for a darker color)
- 3/4 cup Coconut sugar (can substitute with brown sugar)
- 1 teaspoon Espresso powder (to intensify the chocolate flavor)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Sea salt (fine grain)
Mix-ins & Toppings
- 1/2 cup Dark chocolate chips (at least 70% cocoa)
- 1/4 cup Walnuts (chopped, optional for crunch)
- 1 pinch Flaky sea salt (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 to easily lift the brownies out later.
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2
If using canned adzuki beans, rinse them under cold water for at least 30 seconds and drain them very well. Pat them dry with a paper towel to ensure no excess moisture enters the batter.
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3
Place the cooked adzuki beans, eggs, melted coconut oil, and vanilla extract into a high-speed blender or food processor.
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4
Blend on high until the mixture is completely smooth and silky. There should be no visible skins or lumps of beans remaining; this is the key to a perfect brownie texture.
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5
In a separate medium bowl, sift together the cocoa powder, coconut sugar, espresso powder, baking powder, and fine sea salt to remove any clumps.
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6
Add the dry ingredients into the food processor with the bean puree. Pulse several times until just combined, being careful not to over-aerate the eggs.
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7
Remove the blade from the processor and gently fold in half of the dark chocolate chips and the chopped walnuts using a rubber spatula.
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8
Pour the batter into the prepared baking pan, smoothing the top with your spatula to ensure an even bake.
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9
Sprinkle the remaining chocolate chips over the surface of the batter.
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10
Bake for 30-35 minutes. The brownies are done when the edges are firm and a toothpick inserted into the center comes out with just a few moist crumbs attached.
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11
Remove from the oven and immediately sprinkle a pinch of flaky sea salt over the top while the chocolate chips are still melty.
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12
Allow the brownies to cool completely in the pan on a wire rack. This is crucial as the structure sets during the cooling process.
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13
Once cooled, lift the brownies out using the parchment paper handles and slice into 12 or 16 squares using a sharp, clean knife.
💡 Chef's Tips
For the best texture, ensure your beans are very well-drained; excess water will make the brownies mushy rather than fudgy. If you are sensitive to the taste of beans, let the brownies rest in the refrigerator overnight; the flavors meld and the 'bean' taste completely disappears. Don't skip the espresso powder; it doesn't make the brownies taste like coffee, but it acts as a flavor enhancer for the cocoa. You can substitute the eggs with flax eggs (3 tbsp ground flax + 9 tbsp water) for a vegan version, though the rise will be slightly denser. Always use a high-speed blender or a powerful food processor to ensure the bean skins are completely pulverized.
🍽️ Serving Suggestions
Serve slightly warm with a scoop of matcha green tea ice cream for a beautiful Japanese-inspired fusion dessert. Pair with a glass of cold almond milk or a hot cup of roasted Hojicha tea. Drizzle with a bit of tahini or almond butter for an extra layer of savory richness. Top with fresh raspberries or strawberries to add a bright acidity that cuts through the dense chocolate.