Adzuki Bean Brownies (Gluten-Free, Vegan, Macrobiotic)

Total Time
1hr 50mins
Prep 10 mins
Cook 1 hr 40 mins

We see a lot of black bean brownie recipes on the Internet. One day, I thought if we can use black beans to make healthy brownies, I should be able to use adzuki beans as well. This is what I came up with. If you are very sensitive to caffeine, you can use carob powder in place of cocoa powder. For more healthy, gluten-free recipes, please visit my blog,

Ingredients Nutrition


  1. Soak adzuki beans for at least 2 hours or up to overnight.
  2. Drain water and replace with fresh water. Place on stove and bring to a boil. Turn off the heat and drain water.
  3. Add water that is 3 times the amount of beans. Heat and bring to a boil again. Reduce heat, place a lid, slightly tilted, and cook until beans are tender for about 45 – 60 minutes. If you have a pressure cooker, cook for 10 – 12 minutes under pressure. Drain water through a colander.
  4. Preheat the oven to 350°F/180°C degrees.
  5. In a small bowl, place chia seeds and 6 Tbsp of water. Leave it for at least 15 minutes. This chia seed gel can be used in place of eggs (1 egg = 1 Tbsp chia seeds + 3 Tbsp water).
  6. In a food processor, place the adzuki beans, chia seed gel, sugar, cocoa powder, apple sauce, vanilla and salt and mix well.
  7. Transfer the brownie mixture to a bowl. Mix in walnuts.
  8. Transfer to an oiled 8-inch square pan and bake for 45 minutes. Cool the brownies.
  9. Dust powdered sugar on top and slice. Infuse love and serve!


Most Helpful

I didn't have Chia seeds so I tried 2 eggs as a binder. It did not work, they did not hold a shape, crumble easily, and basically must be eaten with a fork/spoon. I like the lower sweetness, but these are missing a certain amount of unctuousness relative to traditional brownies. I'm assuming some fat would help.

Bob S. November 19, 2016

These were terrific for my taste! Not too sweet, slightly nutty and not eggy and greasy at all. I've made cupcakes with adzuki beans before and always found that they are awesome for baked sweets because of their natural slight sweetness. I used raw cane sugar but will try them with coconut sugar as soon as I get some. Thanks for sharing!

Mia in Germany August 20, 2013

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