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The secret ingredient chocolate brownies


This recipe will have your friends stumped trying to guess the main ingredient!


Wheat free, Gluten free (can be dairy free, nut free) and STILL so TASTY!




The aduki bean is a tiny, reddish-brown bean with a cream coloured seam and sweet, nutty flavour. It is particularly popular in Asian cooking, most often used for sweet dishes including soups, desserts and as a dim sum filling.

Aduki beans are regarded as the king of beans in Japan and are prized for their health-giving properties: reputedly benefitting the liver and the kidneys. In Japan and China aduki beans are often cooked, puréed and mixed with sugar to make a chocolately paste which is used to fill cakes and desserts.

The basic plain RECIPE


This can be modified to suit your tastes and needs.


ADD more sweetener (if  you like sweet)

ADD walnuts or macadamia if you like a crunch in your brownie

ADD berries or cherries if you like fruit on your brownie

ADD chocolate chips if you like a heavy chocolate dessert.




1 can organic Eden ADUKI beans, drained and rinsed *available at health food stores (or soak and cook your own)


3 organic/free range eggs


4-5 TBS cocoa powder


3 TBS coconut oil (organic extra virgin) for dairy free OR (100g organic butter)


1 tsp vanilla extract


Sweetener of your choice (I used about 1/4 cup of AGAVE syrup and 2 TBS of brown sugar )


1 tsp baking soda/bicarb soda



Rinse and drain beans and put into a saucepan over low heat with coconut oil (or butter), cocoa powder, vanilla, agave syrup and sugar.  Mix until all melted and combined.  Transfer to a bowl and blend until very smooth and let it cool a bit....  Add eggs, bicarb soda and mix in. 


Pour into your choice baking tin (i used a rectangular tin approx 23 x 13 cm) and add anything else you want here (eg nuts, choc chips) and  bake at 175 deg for about approx 25-30 mins. Careful not to over cook as it may dry (and will be more fudgey if undercooked).