Flourless Red Bean Brownies
These red bean brownies have no flour and are full of protein and fiber thanks to Japanese red bean paste made from adzuki beans. Mix everything in one bowl and bake!
Ingredients
- 4 eggs
- 1 cup sugar 7oz
- 1/2 cup organic cocoa powder 2oz
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 2 cups red bean paste 16oz, see note
- 1 cup chocolate chips 6oz
- 3/4 cup canola oil 6oz
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease and line a 9x9" metal baking pan.
- In a large mixing bowl, whisk all ingredients together. Note: If using a chunky red bean paste, you can mix all ingredients in a blender or food processor to eliminate chunks of whole bean in your brownies, if you wish.
- Pour batter into your prepared baking tin and bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Allow brownies to cool completely before cutting (they are more crumbly in texture than typical brownies). Leftovers can be kept in an airtight container at room temperature for about three days but will last a few days longer if kept in an airtight container in the fridge.
Video
Notes
There are various types of Japanese red bean paste with different textures. Koshian is a smooth red bean paste. Tsubuan is a chunky red bean paste and ogura an has whole red beans inside. If you want to avoid whole beans or bean chunks in your brownies, you can blend all your ingredients together. If you have koshian, you can mix everything with a whisk in a mixing bowl by hand. Of course, a stand mixer will always work too.