Red Bean Espresso Brownies

March 20, 2011
4 Ratings
  • Makes 16 brownies
Author Notes

What to do with leftover adzuki beans? Make brownies! Adzuki beans are naturally sweet, and in this recipe, they substitute for flour. I added some espresso powder to give them a coffee punch, and the whole thing goes in the food processor - what could be more simple! They also provide a wallop of fiber, so they're healthy too! Sounds weird, tastes great. Produces a really fudgey, cakey, moist brownie. Even your kids will like them. And they're gluten free! - Burnt Offerings —Burnt Offerings

Test Kitchen Notes

For a rich, dark chocolate-espresso brownie with a dense cake-like crumb, look no further. Did I mention they are gluten-free? With a smart substitution of cooked adzuki bean for all-purpose flour, Burnt Offerings has created a delicious brownie recipe that mixes easily in the bowl of your food processor. Lending their natural sweetness, adzuki beans are a wonderful complement to chocolate and provide an additional boost of fiber and protein. In other words, these brownies not only taste amazing, but they are good for you too. —gingerroot

What You'll Need
  • 2 cups cooked Adzuki Beans (from 1 cup dry)
  • 3 large eggs
  • 3 tablespoons canola or vegetable oil
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder - I used Ghiradelli
  • 1 teaspoon vanilla extract
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup semi-sweet chocolate chips, divided
  1. To cook the Adzuki beans, let them soak overnight in water, drain them, and then cover them with fresh water and bring to a boil, and simmer gently for 40 minutes. Drain the beans and rinse well in cold water. Cool.
  2. Preheat the oven to 350' and spray an 8"X8" baking pan with non-stick cooking spray.
  3. Place all of the ingredients except the chocolate chips into the bowl of a food processor or blender and blend until smooth.
  4. Add 1/4 cup of chocolate chips and carefully incorporate into the batter.
  5. Pour the batter into the prepared pan and sprinkle remaining chips on top.
  6. Bake 30-35 minutes, until the edges start to pull away from the pan and a toothpick placed in the center comes out clean. Cool and enjoy!

See what other Food52ers are saying.

  • Carolina Herrera Cabrera
    Carolina Herrera Cabrera
  • BavarianCook
  • LeBec Fin
    LeBec Fin
  • SavorLife
  • Shanaralane

18 Reviews

kccheng May 15, 2020
Do you think I could substitute mashed taro for the beans?
Carolina H. November 25, 2016
This recipe is amazing! I just pulled these out from the oven to post them on my instagram account and they are perfect. I had to replace the expresso powder for instant coffee and it worked out well. You can see the post and picture here
Liz -. January 26, 2015
Hi, where did you find your original recipe? Per a lot of attribution discussion here on Food 52 as well as other sites, It would be great if you stated where you found the recipe and then linked to the source, stating which author you adapted this from. I'm always flattered when folks adapt my recipes and give me credit.
Nakita September 3, 2014
Can these be made without espresso powder? Or are there any substitutions? Can't wait to try!
BavarianCook April 9, 2012
I just pulled these out of the oven. Amazing! Mine had to cook a little longer (extra 10 min or so) but man, are they good! Thank you for this great recipe!
Burnt O. April 10, 2012
So glad you enjoyed them - thanks!
LeBec F. February 24, 2012
burnt, you are one hot ticket!!
SavorLife October 30, 2011
I made these yesterday. Excellent recipe for "healthy" brownies! They are so moist and chocolaty. Who knew beans would rise in place of flour? Thank you.
Burnt O. October 30, 2011
Oh wow - thank YOU! I'm so glad you liked them. They really are chocolaty aren't they?
Shanaralane October 16, 2011
Wow!!! These are really good. I made all my friends try them because I could not believe they were made with beans. What a yummy way to add fiber and make brownies a bit healthier.
Burnt O. October 16, 2011
Thanks! I'm so glad you liked them - they really are a nice alternative if you need gluten free and more fiber.
wssmom June 14, 2011
Sagegreen June 11, 2011
Love your use of beans here with the chocolate. Brilliant!
inpatskitchen June 11, 2011
I can think of 5 kids under the age of 7 in my family who will love these!! Great recipe!
adamnsvetcooking April 13, 2011
I like to use the red kidney beans when I make brownie. I will definitely give these a try
Burnt O. April 13, 2011
Oh do! You can use canned adzuki beans in a pinch (Whole Foods has them), just rinse them well to get rid of the sodium and measure 2 cups total by volume.
hardlikearmour March 20, 2011
Awesome idea!
Burnt O. March 20, 2011
Thanks! I adapted a recipe I had made once before for black bean brownies, but the adzuki are sweeter to begin with. Taste great, less filling!