Sweet Potato and Black Bean Brownies
Anna’s Kitchen recently took part in Ayabe Tokusankan’s Yasai Matsuri (Vegetable Festival). Of course, a vegetable recipe was called for and I chose to use sweet potatoes, that are just coming into season, and locally grown and dried red beans. I decided on a dense, fudgy brownie, adapted from a Hemsley and Hemsley recipe that uses no flour and maple syrup instead sugar.
Any floury beans can be used, black beans, kidney beans or red ingenmame, available here in Japan, but avoid soy beans which are too waxy. The best way to prepare the sweet potato is to bake it whole in the oven. Then split the skin and scoop out the flesh.
- 2 x 400g tins cooked black (or red beans), drained (or 480g cooked beans if soaking and cooking dried beans).
- One medium sweet potato, cooked (baked or steamed)
- 230g unsalted butter or coconut oil
- 4 medium eggs
- 90g unsweetened cocoa powder
- 150 – 175ml maple syrup (to taste)
- 1 tbsp vanilla extract
- 130g chopped walnuts
- 100g chocolate chunks
- Preheat the oven to 170°C
- Rinse the black beans and drain
- Melt the butter or coconut oil in a saucepan over a low heat
- Place the drained beans, sweet potato flesh, eggs, cocoa powder, maple syrup, vanilla extract and salt into a food processor or large bowl and use a hand blender. Pulse a few times and then blend until smooth
- Add the melted butter, slowly and blend
- Taste the mixture, add more maple syrup if needed
- Then, stir in most of the chopped walnuts, reserving a few, and the chocolate chunks, if using
- Grease and line the inside of a 24 x 20cm baking dish, pour in the brownie mixture
- Sprinkle over the remaining walnuts (if using) and bake for 40 to 45 minutes, until the brownie feels firm and springy and its surface is cracked.
- Allow to cool completely before cutting into squares, they become even more dense and fudgy if left in the fridge
Local paper Ayabe Shimbun