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1 (15-ounce) can adzuki beans, rinsed and drained
1/2 cup Bartenura Extra-Virgin Olive Oil, divided
1 and 1/2 ounces UNSWEETENED chocolate, chopped
1/4 cup Gefen Cocoa Powder or other unsweetened cocoa powder
1/4 teaspoon kosher salt
3/4 cup pure maple syrup
1 large egg, preferably organic
2 teaspoons Gefen Pure Vanilla Extract
coarse sea salt for sprinkling (optional)
Preheat oven to 350 degrees Fahrenheit. Line an eight-inch metal square baking pan with Gefen Parchment, leaving an overhang on two opposite sides
In a food processor or with an immersion blender, grind adzuki beans and two tablespoons extra-virgin olive oil, until completely pureed (it should be smooth but not runny; if needed, add a bit more oil to achieve that consistency, but only a little at a time).
Measure three-fourths of a cup (six ounces) of the bean puree and set aside. The rest can be frozen in an air-tight container and saved for the next time you make this recipe (yes, you’ll prepare it again!)
In a large bowl, combine the remaining oil, chopped chocolate, cocoa and salt and melt over a double boiler.
Remove bowl from heat and incorporate bean puree into the chocolate mixture with a whisk.
Add in maple syrup, egg and vanilla extract and whisk until well incorporated and no large lumps
Pour batter into prepared pan and sprinkle lightly with coarse sea salt
Bake for 35 to 45 minutes, until the edges begin to pull away from the sides of the pan and the top is set and shiny.
Let brownie cool completely, and for easy and neat unmolding and cutting, place cooled brownie (still in metal pan) in the freezer for at least one hour. The more frozen the brownie is, the better it cuts.
Unmold by pulling the parchment overhangs with both hands toward opposite sides. Place on a board and cut into 12 pieces.
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