Chocolate, Red Bean, and Rose Brownies
These brownies are very fudgy and dense on the inside, a little chewy on the outside—and easy enough to make whenever you want.
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Servings: 6 servings
Ingredients
- 3 tablespoons vegan butter or coconut oil - melted, plus more for greasing the muffin tin
- ½ cup plus 1 tablespoon chickpea flour - plus more for dusting (may substitute all-purpose flour)
- 1 15-ounce can no-salt-added adzuki beans, drained and rinsed
- ⅔ cup aquafaba - the liquid from a shaken can of no-salt-added chickpeas
- ¾ cup Dutch-process cocoa powder
- ½ teaspoon kosher salt
- 1 tablespoon rose water
- 1 teaspoon vanilla extract
- ⅔ cup sugar
- 1 ½ teaspoons baking powder
- 2 tablespoons dairy-free or traditional semisweet chocolate chips - optional
- 2 tablespoons chopped walnuts or pistachios - optional
- 2 teaspoons crushed dried organic rose petals - optional
Instructions
- Preheat the oven to 350ºF. Lightly grease one 6-muffin (jumbo) tin. Dust with flour and tap out the excess.
- In the bowl of a food processor, combine the butter, flour, adzuki beans, aquafaba, cocoa, salt, rose water, vanilla, sugar, and baking powder and process until very smooth, 2 to 3 minutes, scraping down the sides of the bowl as needed.
- Divide the batter evenly among the prepared muffin cups and smooth the tops with a spoon. If using, sprinkle on the chocolate chips, nuts, and/or rose petals.
- Bake until the tops are dry and the edges start to pull away from the sides, 20 to 25 minutes. Remove from the oven and let cool for 30 minutes before using a fork to remove them from the pan. They are meant to be very fudgy inside, so don’t worry if they seem too moist.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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