These certainly don't look like they're healthy, do they?
These healthier-than-usual but still delicious brownies are made gluten-free and higher in protien with a slightly unusual ingredient.
Of course they're not going to be exactly like regular brownies. However, they're chocolatey, dense, moist and great for a quick fix. You don't have to use adzuki beans- you can use black beans, or any other kind of canned starchy bean- just make sure it's in water and not brine or something that'd make the brownies nasty!
Instead of flour, the beans provide the starch to the recipe. Just pop them in a food processor...
... And blend until they become a paste.
My only regret is that I didn't double the recipe and make nice chunky ones. I would definitely recommend doubling the recipe to get thicker slices. If not, just stack 'em up like I did.
-1 can of beans, drained and processed until smooth
-5tbsp agave nectar, honey or maple syrup
-50g butter, softened
-Pinch of salt
1) Preheat the oven to 180 degrees C and line and grease a regular 8 x 12" brownie pan.
2) Whisk the butter and agave nectar together until smooth and slightly frothy, then whisk in the eggs.
3) Whisk in the bean purée, and don't panic that it looks liquidy! It'll work. Now whisk in the cocoa, vanilla and salt.
4) Pour into your prepared brownie pan and bake for about 20 minutes, or until the top is set and firm (you still want them to be a touch squidgy. If you are doubling the recipe, increase cooking time to about 30mins).
5) Cool, and cut into squares, and serve with ice cream (or just scoff as they are).