Urfa Bibir Black Bean Brownies
These are hands down the best black bean brownies I've ever eaten. Urfa Bibir gives these decadent, gluten-free brownies a kick of heat and an earthy, coffee undertone. The flavors are such a perfect pairing with black tepary beans, that it's like they were made for each other. This is a very grown-up brownie recipe...because why would you waste these on the kids! They are such a hit whenever I serve them that people simply can't stop eating them. I may never have brownies another way ever again.
Black Tepary Beans: A Delicious Superfood
Black tepary beans were cultivated thousands of years ago by the Native American people of the Sonoran Desert. They are prized for their drought-resistant properties and deep, earthy flavor. These beans have been a staple food for indigenous communities for centuries. Rich in protein, fiber, and essential nutrients like iron and magnesium, black tepary beans are a nutritional powerhouse. Their earthy and slightly chocolatey taste pairs wonderfully with the rich cocoa in this brownie recipe, adding depth and a unique character to the dessert.
The Smoky Allure of Urfa Biber
Urfa Biber, also known as Urfa pepper, is a unique spice hailing from Turkey. This dried, dark purple pepper is known for its complex flavour profile—smoky, slightly sweet, and with a mild, lingering heat. Unlike regular chilli flakes, Urfa Biber has a high moisture content, giving it a rich, almost raisin-like texture. In these brownies, Urfa Biber adds an unexpected twist, infusing the chocolatey batter with a subtle warmth that perfectly complements the beans' earthiness. It's an ingredient that elevates the humble brownie into something truly special, adding a layer of sophistication to the flavour.
Preparation Notes and Tips
To get the best results for this recipe, it's advisable to prepare the black tepary beans in advance. To cook the beans simply rinse and pick through the beans and add them to a pot with 2 teaspoons of salt, bring to a boil and then simmer for 2-4 hours or cook them in a pressure cooker on high for 35 minutes and allow the steam to escape naturally.
When combining the wet and dry ingredients, it's essential to blend them well to create a smooth batter. Adding the coconut oil in its liquid form helps to incorporate it evenly into the mix. Remember to reserve some chocolate chips for sprinkling on top before the final bake. This extra step adds a delightful layer of melted chocolate and a slight crunch, enhancing the overall texture.
These brownies can be stored in the fridge for several days, making them a great make-ahead dessert. However, they are best served at room temperature, as this allows the flavours to fully develop and the texture to soften. Just take them out of the fridge about 30 minutes before serving, and they'll be perfect for enjoying with a cup of coffee or as an after-dinner treat.
Enjoy these unique and flavourful brownies, and don't be afraid to experiment with different beans and spices to make the recipe your own!
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