I don't want to create too much hype, but these are probably the zaniest, and richest gluten-free brownies you'll ever encounter, both in nutrients and flavor.
Not only because they are gluten-free, and completely grain-free for that matter, or because they contain yet another bizarre ingredient (Would you expect any less from me?).
This is hands-down the most requested recipe I've made in the past six months, because frankly, these puppies are more than just brownies. They are something special.
I've seen versions of brownies using black beans, but never adzuki beans, which I thought was strange. The small, ever so nutritious red beans are commonly used in desserts in Asia. It makes sense to me, since they are naturally sweet and have a smooth, soft texture. I've come across them in ice cream, cakes, mochi, and even in beverages, so why not brownies?
The flavor and texture of these goodies are similar enough to a brownie to call them as such, but they are really somewhere between a brownie and fudge. Whatever name you give them, they are silky, chocolatey, rich, and absolutely decadent. Just don't tell anybody they're eating beans...
Speaking of which, I'll keep the heath note brief: These may contain legumes, but they are still brownies. If you eat too many, they will make you fat.
The upside is that they are packed with fiber and nutrients from the adzuki beans and walnuts. They are relatively low on the glycemic index compared to most baked goods, so they won't send your blood sugar through the roof either.
The downside is that they are very calorie-dense, although most of the calories come from natural fats. You should find it easier to stop at just one since they are so rich. But I won't make any guarantees.
If adzuki beans aren't in your pantry--or even in your vocabulary--you can use ordinary black beans. The ones that come in a can will work just fine. Same goes for the chickpea flour--Substitute brown rice flour, whole wheat, or any other flour you have on hand.
Adzuki Bean Brownies
1 1/2 cups coked adzuki beans
1 1/2 cups walnuts
1/2 tsp salt
1 tbsp vanilla extract
2 tbsp unsweetened cacao
1 stick of butter
5 oz. dark chocolate (70% or more cacao), chopped
2 large eggs, beaten
1/2 cup sugar (I used turbinado)
2 tbsp honey or agave nectar
1 oz. espresso
1/2 cup chickpea flour (can sub. another flour)
- Combine the first five ingredients in a food processor.
- Melt the butter and chocolate together in a bain-marie over the stove, and add it to the bean mixture.
- Beat the eggs together with the sugar and honey.
- Once the chocolate mixture is no longer hot to the touch, whisk it into the egg mixture.
- Add the espresso.
- Stir in the chickpea flour.
- Pour the mixture into a buttered 9 x 11" baking dish.
- Bake at 350 degrees for 20 to 25 minutes. Cool before serving.
These tend to dry out, so I wouldn't cut them until you're ready to eat them.