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 beans, particularly 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.
About Urfa Bibir
1 cup cooked, drained and rinsed black beans or black tepary beans
3 large eggs
3 tablespoons coconut oil (warmed until liquid)
1 teaspoon vanilla
1/4 cup unsweetened cocoa powder
2/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon Urfa Bibir
1/2 cup semi- sweet chocolate chips plus extra for sprinkling on top
flake sea salt for sprinkling on top
Preheat oven to 350 degrees and line an 8x8 pan with parchment paper.
Puree the black beans in a food processor until it forms rough paste.
Add the eggs, oil and vanilla and blend.
In a separate bowl mix together the cocoa powder, sugar, baking powder, salt and Urfa Bibir.
Stir in the chocolate chips, reserving a small amount to sprinkle on top. Pour the batter into the prepared pan.
Bake for 25 minutes - sprinkle chocolate and sea salt on top and put back in oven for another 5-10 minutes until the center is only slightly jiggling and a toothpick inserted comes out clean.
Caramelized onions, toasted cumin and a cinnamon stick add layers of flavor and complexity to something we normally view as just a carb canvas for other food. You'll never make basmati rice another way.
Our southwestern riff on the 3 sisters includes the True Red Cranberry Bean.This rare heirloom had been used by Abnaki Indians centuries ago but became extinct shortly thereafter. Thankfully seed savors revived it but now it is only grown by a handful of farmers.