Adzuki beans add richness and body as well as a good dose of dietary fibre and protein to these brownies. Adding beans means you don’t need to use as much oil or butter, and the brownies are naturally gluten-free.
- 150 g (5½ oz) dark chocolate, coarsely chopped
- 80 ml (2½ fl oz/⅓ cup) macadamia oil
- 400 g (14 oz) tin adzuki beans, drained and rinsed (see Note)
- 2 eggs
- 1 tsp natural vanilla extract
- 2 tbsp unsweetened cocoa powder, plus extra for dusting
- 110 g (3¾ oz/½ cup, firmly packed) brown or coconut sugar
- 35 g (1¼ oz/⅓ cup) almond or hazelnut meal
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 160°C (315°F). Lightly grease a 20 cm (8 inch) square cake tin and line the base with baking paper.
Put 75 g (2¾ oz) of the chocolate and the macadamia oil in a heatproof bowl over a saucepan of gently simmering water. Stir until melted and smooth. Set aside to cool.
Process the adzuki beans in a food processor until smooth. Add the eggs and vanilla and process until well combined. Transfer to a large bowl.
Stir the chocolate mixture into the bean mixture, then sift the cocoa over the mixture and stir until well combined. Stir in the sugar, nut meal and remaining chopped chocolate.
Pour the mixture into the prepared tin. Bake for 30–35 minutes or until just firm when lightly pressed. Set aside to cool in the tin before cutting into squares. Serve dusted with extra cocoa.
• You can replace the adzuki beans with 240 g (8½ oz/1⅓ cups) cooked adzuki beans, red kidney beans or black beans.