Gluten Free Espresso Cocoa Brownies

March 26, 2010 Updated: October 1, 2015

HEALTHIER ALTERNATIVE: Try these delicious brownies as an alternative to this normally rich food. (Grace Wu/The Epoch Times)
HEALTHIER ALTERNATIVE: Try these delicious brownies as an alternative to this normally rich food. (Grace Wu/The Epoch Times)
If you love rich, fudgy brownies, then try these melt-in-your-mouth brownies with a health twist. These brownies are filled with protein and fiber because they use pureed adzuki beans instead of flour, which makes these indulgent treats friendly to any gluten-free diet.

Adzuki beans originated in China over 3,000 years ago and are commonly used in East Asian desserts. These small, dark red beans pack over 16 grams of fiber per cup—meeting over half the recommended daily intake for most people. This recipe also uses some finely ground espresso and a touch of cinnamon for a complex, decadent flavor.

A simple blueberry compote, or fruit stew, completes this treat by adding more fiber and a healthy dose of antioxidants.

Dry ingredients:
   1. 1/2 cup unsweetened cocoa powder
   2. 1 cup sugar
   3. 1 tablespoon espresso
   4. 1/4 teaspoon cinnamon

Wet ingredients:
   1. 3 eggs
   2. 2 cups of cooked adzuki beans (can be substituted by a 15 oz can of black beans)
   3. 1/4 cup of butter
   4. 1 teaspoon vanilla

Instructions:
   1. Whisk dry ingredients thoroughly in a large bowl

   2. Melt the butter and place all wet ingredients into a blender to puree

   3. Fold the pureed mixture into the dry ingredients

   4. Pour the brownie batter into an 8×8 baking pan or a 9-inch pie plate

   5. Bake for 25 to 30 minutes at 350°F

To make the blueberry compote, simply simmer a cup of frozen blueberries, half a cup of water and two tablespoons of sugar. Add in a teaspoon of potato or cornstarch to help thicken the compote.

Note: The calorie count in the brownies can reduced by substituting half a cup of honey for the cup of sugar.