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
Ingredients:
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
Directions:
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.
This super easy salad is a fantastic vegan main dish for those summer days (or when you want to invoke a little summer indoors). A quick saute of gourmet heirloom beans in Amanda Frietag's Chica Adobo Seasoning delivers a savory, spicy kick. This whole recipe comes together in less than 10 minutes for a meal that will even satisfy the meat eaters at the table.
