CHOCOLATE, RED BEAN AND ROSE BROWNIES
Serves: 6
▪ 3 tbsp (45 ml) vegan or dairy butter or coconut oil, melted, plus more for greasing the muffin tin
▪ 1/2 cup plus 1 tbsp (140 ml) chickpea flour, plus more for dusting (may substitute all-purpose flour)
▪ 1 (15-oz/444-ml) can no-saltadded adzuki beans, drained and rinsed
▪ 2/3 cup (160 ml) aquafaba (the liquid from a shaken can of no-salt-added chickpeas)
▪ 3/4 cup (180 ml) Dutch-process cocoa powder
▪ 1/2 tsp (2.5 ml) kosher salt
▪ 1 tbsp (15 ml) rose water
▪ 1 tsp (5 ml) vanilla extract
▪ 2/3 cup (160 ml) sugar
▪ 1 1/2 tsp (7.5 ml) baking powder
▪ 2 tbsp (30 ml) dairy-free or traditional semi-sweet chocolate chips (optional)
▪ 2 tbsp (30 ml) chopped walnuts or pistachios (optional)
▪ 2 tsp (10 ml) crushed dried organic rose petals (optional)
1. Preheat the oven to 350 F (175 C). Lightly grease one 6-muffin ( jumbo) tin. Dust with flour and tap out the excess.
2. 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, 2-3 minutes, scraping down the sides of the bowl as needed.
3. 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.
4. Bake until the tops are dry and the edges start to pull away from the sides, 20-25 minutes.
5. 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.
6. Store brownies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.