Red Bean Espresso Brownies

• 2 cups cooked Adzuki Beans (from 1 cup dry)
• 3 large eggs
• 3 tablespoons canola or vegetable oil
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa powder - I used Ghiradelli
• 1 teaspoon vanilla extract
• 2 teaspoons espresso powder
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 cup semi-sweet chocolate chips, divided

1. To cook the Adzuki beans, let them soak overnight in water, drain them, and then cover them with fresh water and bring to a boil, and simmer gently for 40 minutes. Drain the beans and rinse well in cold water. Cool.
2. Preheat the oven to 350' and spray an 8"X8" baking pan with non-stick cooking spray.
3. Place all of the ingredients except the chocolate chips into the bowl of a food processor or blender and blend until smooth.
4. Add 1/4 cup of chocolate chips and carefully incorporate into the batter.
5. Pour the batter into the prepared pan and sprinkle remaining chips on top.
6. Bake 30-35 minutes, until the edges start to pull away from the pan and a toothpick placed in the center comes out clean. Cool and enjoy!

adzuki beans, eggs, vegetable oil, sugar, ghiradelli, vanilla, espresso powder, baking powder, salt, semisweet chocolate chips

Taken from food52.com/recipes/10609-red-bean-espresso-brownies (may not work)