Cranberry Chocolate Brownies

by Edward Daniel
Caption of Cranberry Chocolate Brownies. Image of Edward Daniel (c).

Caption of Cranberry Chocolate Brownies. Image of Edward Daniel (c).

Chocolate Cranberry Bean Cake
Prep time
Cook time
Total time
Cranberry Chocolate Brownies are moist and just enough sugar for it to be sweet. These Cranberry Chocolate Brownies make a great gluten-free dessert.
Recipe type: Brownie, Dessert
Cuisine: Vegan, Vegetarian
Serves: 12
  • 200g aduki beans
  • 10g oats
  • 50g cacoa powder
  • 75g coconut nectar blossom (or raw unrefined cane sugar)
  • 1tsp bicarbonate of soda
  • Pinch of salt
  • 100ml filtered water
  • 100ml oil
  • 1tsp vanilla essence
  • 150g cranberries
  1. Soak the aduki beans for a couple of hours.
  2. Place the aduki beans in a pressure cooker for 30 minutes. Switch off heat and set to one side. Drain.
  3. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  4. Grind the oats and place with cacoa powder, coconut nectar and bicarbonate of soda in a large mixing bowl.
  5. Stir in the aduki beans into the dry mixture.
  6. Add into the brownie mixture the water, oil and vanilla essence.
  7. Roughly chop the cranberries and toss into the brownie mixture but do not overly stir.
  8. Line an baking tray with oil and baking paper. Bake in the oven for about 20 minutes.
  9. Remove from heat and set to one side until cool.
  10. Top with icing of your choice, if preferred.
  11. Add the sugar, oil and cranberries. Using a dough hook mix well.
  12. Place the chocolate and the vegetable shortening in a glass bowl over boiling water. Once melted add to the mixing bowl and mix well.
  13. Take a large baking tray and lightly brush with olive oil. Line with baking paper.
  14. Using a spatula, drip the chocolate cranberry bean mixture into the baking tray.
  15. Bake the cake in the oven for about 15 minutes.
  16. Serve cold.








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