Black Bean Brownies

by April Anderson
Just Another Natural Nut

¾ c. dried black turtle (black) beans 
(soak overnight, drain and cook until tender)
substitute 14 oz (532 ml) can of organic black turtle beans
3 large eggs
1/3 c.  coconut oil, softened
1/3 c. carob powder
 ½ c. liquid honey
 1 Tbsp. vanilla extract
 1 tsp. baking powder
 ½ tsp. baking soda

​Preheat oven to 350 degrees F.  Place all ingredients in high speed blender.  Line a 9x12 inch pan (for thicker brownies use a 9x9 inch pan) with parchment paper, spread batter evenly on to parchment paper.  Place on middle rack in heated oven for 20-25 minutes or until inserted cake tester (toothpick) comes out clean.  Take out of oven and place on cooling rack.  When cooled, remove from pan with parchment paper, cut in to desired size.  Larger pan normally yields 15 servings (60 “poppers” – bite size pieces)

WHAT I HAVE LEARNED
Tips from the kitchen of Just Another Natural Nut

Whenever given a recipe, I like playing with the ingredients and the process to ensure a great end result. 
 
If you are using dried black beans (following the procedure of soaking overnight before cooking), ensure they are well cooked (soft) before using in recipe.  I find that adding 2 Tbsp. of hot filtered water will make the batter smoother (there is no need to do this if you are using canned organic black beans)
 
Liquid coconut oil works better than hard (Place your glass measuring cup of coconut oil in a hot water bath until fully melted)
 
Place coconut oil and eggs in blender first, add dry ingredients, followed by honey and black beans for best results in mixing.