Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Usually, the terms "light" and "rich" are opposed to each other in cooking, no less so than heavy and light, or sweet and savory. But this recipe somehow manages to bridge the gap between the two, with a result that is richly decadent but simultaneously light and elegant. A meringue of egg whites makes these brownies extremely light and pleasant, like little puffs of air—almost more like a soufflé than a brownie.
Red bean paste constitutes another intriguing and exotic element. For those who have not tried adzuki beans, these delicious sweet beans, somewhat like chocolate themselves, provide a rich and sweet flavor, deep and complementary, to almost any dessert. The East Asians have put this ingredient to good use, incorporating it as one of the keystones of their desserts.
Combined with cocoa powder, coconut, and enriched with butter and eggs, this dessert manages the impossible—being both simultaneously incredibly chocolaty, sweet, and rich while also being like clouds that melt upon the tongue. Furthermore, it is easy to make. Simply produce a soufflé, add in various ingredients, and then bake.
This recipe is entirely my own.
- 1 cup sugar
- 10 egg whites
- 1/2 teaspoon salt
- 1/2 cup flour
- 1.1 lb (500 grams) red bean paste
- 1/2 cup sweetened shredded coconut
- 8 tablespoons butter, melted
- 2 eggs
- 2 teaspoons vanilla extract
- 6 tablespoons cocoa powder, unsweetened
- Beat the egg whites with the salt in a large bowl until soft and fluffy. Beat in the sugar and continue to beat until the meringue is glossy and stiff, then add in the vanilla.
- Add in the cocoa powder, and beat to integrate, then the red bean paste, in 3 segments, beating each time until well combined. Add in the flour, shredded coconut, and eggs, beating until homogeneous. Finally, pour in the melted butter, beating once more to combine.
- Pour into greased brownie trays—I used 2 8x8 inch trays and spread evenly. The batter should fill the trays to a moderate level, as it will rise slightly during cooking. Cover with tin foil, as they will burn easily on top during cooking.
- Place into a preheated oven at 350 degrees f for 40 minutes, then remove the tin foil and bake for another 10 minutes to solve any remaining excessive liquidity. Remove and serve as desired.
© 2018 Ryan Thomas