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Adzuki Bean Fudge Brownie [Vegan, Gluten-Free]

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Nothing tends to brighten our day quite like chocolate — just the very mention of it tends to make us wish we were eating it. In this recipe, anko, or sweetened adzuki bean paste, is combined with rich, dark chocolate and rice flour to make, rich decadent brownies with a texture like fondant. Unlikely combo? Yes. Delicious? Oh, yes.

Adzuki Bean Fudge Brownie [Vegan, Gluten-Free]




  • 7 ounces anko (see notes)
  • 3.5 ounces vegan 70 percent dark chocolate, plus more for adding to the batter
  • 2 tablespoons unsweetened pure cocoa powder
  • 1/4 cup rice flour
  • 3 tablespoons coconut oil
  • 2 tablespoons non-dairy milk
  • 1 tablespoon ground flax seed, plus 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • A pinch of salt


  1. Preheat oven to 355°F. Mix flax seeds with water and set aside to gel.
  2. In a bowl, combine anko and vanilla. In a saucepan, melt chocolate and coconut oil, then add to the anko mixture. Stir in flour, baking soda, cocoa, and salt and finish with non-dairy milk.
  3. Chop the rest of the chocolate and stir into the dough.
    Oil a small square or rectangular pan, then pour in the dough. Bake for about 20 minutes.
  4. Let it rest for at least 4 hours before eating it.


Anko is puréed, sweetened adzuki beans. It can be found in any well-stocked Asian grocery store. If you don't have one near you, you can make it yourself by combining 7 ounces cooked, mashed adzuki beans with 1/2 cup sugar. Oil a square or rectangular pan, pour in the adzuki mash, and bake in a 355°F oven for about 20 minutes.





Simple, healthy vegan recipes from international cuisines. Hi! I'm Camille, a young vegan from France. In my blog, I love to share recipes but also posts about topics I am most interested in such as: minimalism, zero waste, DIY, traveling...etc. I am also a tea-lover and a bookworm, and I love taking photos, traveling, doing yoga and weight-lifting. Please come and visit me on Rosenoisettes!



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