I had a bunch of leftover red bean paste from mooncake season, so I made red bean brownies! They are magical!! And so fudgy, chocolatey, and not bean-y at all! I made my own red bean paste from the recipe in my cookbook, but if you're using store bought red bean paste, just be aware that sugar and fat content in the red bean paste will vary. 1. Preheat your oven to 350 degrees and line a 8x8-inch pan with parchment paper. 2. In a large bowl, whisk to combine the following until smooth: 375g (1 1/2 cups) red bean paste, from my cookbook! 50g (1/4 cup) sugar 113g (1 stick) melted butter 50g (1/2 cup) cocoa powder 1/2 tsp baking powder 1/2 tsp salt 3 large eggs eggs 3. Pour the batter into the pan and spread until an even layer. Sprinkle chopped chocolate over the top. Baked until set but still a little gooey in the center, 18 to 20 minutes. Sprinkle on some flaky sea salt. Allow the brownies to cool for at least 15 minutes before cutting and serving.