- For the brownies:
- 100 g Woolworths dried adzuki beans
- 125 g brown sugar
- 2 large free-range eggs
- 1⁄3 cup Woolworths macadamia oil
- 1 t vanilla paste
- 55 g cocoa powder
- 30 g Woolworths macadamia flour
- A generous pinch of salt
- 150 g dark chocolate, roughly chopped
- 80 g macadamia nuts, chopped
- For the raspberry syrup:
- 125 g frozen raspberries
- 110 g sugar
- A squeeze lime juice
Soak the beans in 1 1⁄2 cups water for 8–12 hours. Drain and rinse.
Place in a saucepan, cover with water, bring to the boil and cook for 1 hour or until soft, adding a little more water if necessary. Mash or blend to a smooth paste in a food processor.
Preheat the oven to 160°C. Lightly grease 4 x 12 cm springform cake tins and line with baking paper.
Using an electric beater, beat the sugar and eggs for 4 minutes until thick and pale. Add the oil, beans and vanilla paste and beat until just combined. Fold in the cocoa, macadamia flour and salt, then gently stir in the chocolate and nuts.
Spoon the mixture into the pans and bake for 15–20 minutes. The brownies should be soft and fudgy. Cool for a few minutes, then remove from the tins.
To make the syrup, place the raspberries and sugar in a small pan and bring to the boil, stirring until the sugar has dissolved. Add a squeeze of lime juice to taste. Serve with the brownies.