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
cooked Adzuki Beans (from 1 cup dry)
canola or vegetable oil
unsweetened cocoa powder - I used Ghiradelli
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.
Preheat the oven to 350' and spray an 8"X8" baking pan with non-stick cooking spray.
Place all of the ingredients except the chocolate chips into the bowl of a food processor or blender and blend until smooth.
Add 1/4 cup of chocolate chips and carefully incorporate into the batter.
Pour the batter into the prepared pan and sprinkle remaining chips on top.
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!