Adzuki and Raspberry Brownies


Puréed adzuki beans replace most of the flour you would use in a typical brownie recipe. Moist and rich, these gluten- and dairy-free treats are surprisingly light.

  • 16Servings


  • 6 Tbs. melted coconut oil, plus more to oil pan and parchment
  • 1/2 cup gluten-free oat flour
  • 1/2 cup unsweetened cocoa powder, plus more to dust brownies
  • 1/2 tsp. baking powder
  • 11/2 cups cooked adzuki beans
  • 1/2 cup pure maple syrup
  • 1 Tbs. vanilla extract
  • 1/2 tsp. sea salt
  • 1 large egg
  • 1 cup fresh or frozen raspberries, divided
  • 21/2 oz. dark chocolate (70% cocoa), chopped, or 1/2 cup semi-sweet chocolate chips


1 | Preheat oven to 350°F. Coat 8-inch square baking pan with coconut oil, line pan with parchment paper, and lightly oil parchment. 2 | Sift flour, cocoa powder, and baking powder into medium bowl. Set aside. 3 | Blend beans, maple syrup, coconut oil, vanilla, and salt in food processor until completely smooth. Add egg, and blend until combined. Pour into flour mixture, and stir just until combined. Fold in raspberries and chocolate, pour into prepared baking pan, and smooth surface with rubber spatula. 4 | Bake 30 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan. Unmold, and remove parchment paper. Cut into 2-inch squares, and dust with cocoa powder. Store brownies in airtight container in refrigerator up to three days.

Nutrition Information

  • Calories: 156
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 12 mg
  • Fat Content: 8 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 86 mg
  • Sugar Content: 8 g