Healthy brownies are all the rage. Adapted from a cookbook dedicated to cooking with agave nectar by Ania Catalano,  Heidi’s infamous black bean brownies have taken the food blogs by storm.  Now we’ve got red bean azuki brownies. The beans replace the flour, give texture, lend their crumbly nature and render something sinful slightly less so. Can a sweet red bean and rice bowl become a brownie? I don’t see why not. These are light and crumbly and best served chilled. Definitely a winner, a chewy dense chocolaty brownie with none of the guilt…or very little…


200g bittersweet chocolate (70% cocoa solids)
150g unsalted butter
200g cooked adzuki beans
3 tablespoons dessicated coconut
1 tablespoon vanilla extract
2 tablespoons cocoa powder
1/4 teaspoon salt
4  eggs
300ml maple syrup and/or agave nectar (use about 2/3 maple syrup and 1/3 agave – agave is very sweet)

Chopped nuts would be optional


Melt the butter and chocolate over a low heat and mix in the vanilla essence, salt and then the cocoa powder. At the same time put the beans and the coconut in the food processor and pulse until crumbly. Separately, beat the eggs and the maple syrup mixture until fluffy. Fold the bean mixture into the chocolate then the chocolate mixture into the eggs and sugar. Pour the resulting batter into a well-greased 9 inch brownie tin and bake for about 30 – 40 minutes until done. Chill before serving as they get quite crumbly. Serve dusted with icing sugar.