The Washington Post

Chocolate, Red Bean and Rose Brownies

Chocolate, Red Bean and Rose Brownies 6.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Feb 2, 2020

These fudgy sweets use adzuki (a.k.a. azuki) beans, beloved across Asia for their versatility in sweets; aquafaba, the liquid from a can of chickpeas; and rose water, which takes them from everyday-American-take-to-work good to special-occasion-Middle-Eastern great.

Storage Notes: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Where to Buy: Food-grade rose petals and rose water can be found at Middle Eastern markets or online.


Servings:
6 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-12 servings; makes 6 brownies

Ingredients
  • 3 tablespoons (45 grams) vegan or dairy butter or coconut oil, melted, plus more for greasing the muffin tin
  • 1/2 cup plus 1 tablespoon (50 grams) chickpea flour, plus more for dusting
  • One (15-ounce/425 grams can no-salt-added adzuki beans, drained and rinsed
  • 3/4 cup (70 grams) Dutch-process cocoa powder
  • 2/3 cup (133 grams) granulated sugar
  • 2/3 cup (160 milliliters) aquafaba (the liquid from a shaken can of no-salt-added chickpeas)
  • 1 tablespoon rose water
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 tablespoons dairy-free or traditional semisweet chocolate chips (optional)
  • 2 tablespoons chopped walnuts or pistachios (optional)
  • 2 teaspoons crushed dried rose petals, preferably organic (optional)

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Directions

Position the rack in the middle of the oven and preheat to 350 degrees. Lightly grease one 6-muffin (jumbo) tin. Dust with chickpea flour and tap out the excess.

In the bowl of a food processor, combine the butter, chickpea flour, adzuki beans, cocoa powder, sugar, aquafaba, rose water, baking powder, vanilla and salt 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 for 20 to 25 minutes, until the tops are dry and the edges start to pull away from the sides of the muffin pan. Remove from the oven and let cool for 30 minutes before using a fork to remove the brownies from the pan. They are meant to be very fudgy inside, so don’t worry if they seem too moist.

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Recipe Source

Adapted from “Cool Beans,” by Joe Yonan (Ten Speed Press, 2020).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (based on 12): 140


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 150mg 6%

Total Carbohydrates: 22g 7%

Dietary Fiber: 4g 16%

Sugar: 12g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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