Healthy Brownies with Adzuki Beans

Close up photo of adzuki bean brownies in a stack

Healthy Brownies with Adzuki Beans

These gluten free brownies have no sugar other than from dates, and are incredibly easy to make. Made with coconut oil, cocoa powder, and dark chocolate chunks, just whiz them together in your food processor and you'll have drool-worthy healthy brownies ready in no time at all!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Keyword Bean Brownies, Healthy Brownies

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 196kcal

Author Katie Trant

Ingredients

1 ½ cups cooked adzuki beans
¾ cup pitted Medjool dates 100g / 3.5oz pitted dates
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
4 tablespoon virgin coconut oil
2 large eggs
3 oz dark chocolate roughly chopped

US Customary - Metric

Instructions

Preheat your oven to 180°C / 350°F. Line a 8x8 or 9x5 baking pan with parchment paper, or grease well.
In the bowl of a food processor combine the pitted dates and adzuki beans. Pulse until they're broken up and well combined.
1 ½ cups cooked adzuki beans, ¾ cup pitted Medjool dates
Add the vanilla, cocoa, oil, and eggs, and run the food processor until the batter is very smooth.
1 tsp vanilla extract, ⅓ cup unsweetened cocoa powder, 4 Tbsp virgin coconut oil, 2 large eggs
Stir half of the chopped dark chocolate into the batter at this point, if desired (I highly recommend this!)
3 oz dark chocolate
Scrape the batter into the prepared baking pan, and then scatter the remaining chopped chocolate over the top.
Bake for 25-30 minutes, until the edges are set but the middle is still just very slightly jiggly. You can bake them a bit less for fudgier brownies if you like.
Remove from the oven and cool for about 10 minutes before you cut into them.

Notes

Nutrition values are an estimate only.
While ordinarily my brownie eating style involves eating them still warm from the oven with a scoop of vanilla ice cream on top, I do recommend you cool these bean brownies before you eat them. Something about letting them cool and solidify a bit allows them to be fudgy but not taste beany.
The pan I used in these photos is a 5x9 rectangle. You can also use a 8x8-inch square pan. However, I do NOT recommend going any bigger than that. A 9x9 pan will be too big and the brownies will be thin and just kinda meh.
If you can't find adzuki beans then you can use black beans in their place. However, black beans aren't quite a sweet as adzuki beans, so the recipe will turn out ever so slightly differently.

Nutrition