Double choc bean brownies
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.
Recipes and images from Superlegumes by Chrissy Freer, published by Murdoch Books (RRP $29.99)
150g dark chocolate, coarsely chopped
80 ml (1⁄3 cup) macadamia oil
400 g tin adzuki beans, drained and rinsed (see tip below)
1 teaspoon natural vanilla extract
2 tablespoons unsweetened cocoa powder, plus extra for dusting
110 g (1⁄2 cup, firmly packed) brown or coconut sugar
35g (1⁄3 cup) almond or hazelnut meal
- Preheat the oven to 160°C. Lightly grease a 20cm square cake tin and line the base with baking paper.
- Put 75g 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 (11⁄3 cups) cooked adzuki beans, red kidney beans or black beans.
Also from Superlegumes - try the carob, pistachio and date truffles.