24 September 2013

Adzuki Bean Brownies -- Big Momma's Official Recipe (GF)


You would not believe how many times I made adzuki brownies in the last fortnight whilst trying to solve the riddle of how to not end up with that beany texture!  Ground flax seeds!  I have no idea why ground flax seeds remove the beany texture from the brownies, but they do.  You can buy flaxmeal, but it's cheaper to just grind your own using a cheap blade coffee grinder (mine is useless for coffee, but great for grinding spices, flax seeds, and oatmeal).

By the way, flax seeds are also known as linseeds (I'm talking to you, UK).

Here is my final version of the recipe -- optional ingredients are italicised, but for the record, I like these better with the oatmeal.

Preheat your oven to 180ºC/350ºF.

Mix all this together, I use an immersion blender, but you can use a fork and mash and mix like crazy:  
  • 250g/1-1/2c mashed or pureed beans (adzuki, black, or white)
  • 1/4-1/2c sugar or agave nectar or maple syrup or what have you
  • 1 banana 
  • 2 tbsp ground flax seeds
  • 2-4 tbsp cocoa or carob powder
  • 2 tbsp oil
  • 1/2 tsp baking powder
  • 1-2 tsp vanilla and/or almond flavouring (I use both)
  • (50g/1/2c porridge oats)
  • (1-2 tbsp tahini, peanut butter, or another nut butter)
Your mixture should be spreadable and sticky, not pourable or doughy/stiff.

Spread on a lightly greased baking tray or cake pan (skip the grease if it's silicone, obviously, but I swear, even non-stick pans need a little oil or something).  Bake for 15-20 minutes and then let everything cool for about 10 minutes.  You can cut and serve straight away, but it is still rather soft and mushy straight from the oven and things solidify up a lot better if you can wait.  Dust with some powdered sugar to make 'em pretty.

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