Pippa Kendrick
A vegan classic. This one uses Aduki beans (also known as adzuki beans), which are traditionally used in Japanese cookery to make a sweet and creamy paste called anko. Here, their creamy density is used to make the base of these delicious and gooey, dark chocolate brownies. Incredibly rich and chocolaty, they make a wonderful warm pudding – serve with vegan ice cream!
A vegan classic. This one uses Aduki beans (also known as adzuki beans), which are traditionally used in Japanese cookery to make a sweet and creamy paste called anko. Here, their creamy density is used to make the base of these delicious and gooey, dark chocolate brownies. Incredibly rich and chocolaty, they make a wonderful warm pudding – serve with vegan ice cream!
Preheat the oven to 180c and lightly grease and line a 23cm square brownie tin.
Begin by combining the ground flaxseed in a bowl with 9 tablespoons of water, stir together and set aside to thicken up – the flaxseed will absorb all of the liquid, acting as a binder for the brownies.
Place the aduki beans into a food processor and blitz until you have a smooth paste. Add the flaxseed mixture, oil, sugar, cocoa, ground almonds, baking powder and vanilla extract and pulse until you have a rich and glossy batter.
Roughly chop the dark chocolate into small chunks, add it to the mixture and pulse briefly just to combine the chocolate into the mixture. Spoon the brownie batter into the tin and then bake in the oven for 55-60 minutes, stopping half way through to cover the brownies loosely in foil to stop them catching.
Remove from the oven and set aside to cool down until just warm, this way the brownies will have had time to set a little but still be deliciously warm.
Like this recipe and want to try more? Sign up with Veganuary today for recipes delivered straight to your inbox.
Sign up to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!
