Just before setting off to Istanbul, coincidentally, a brownie recipe came my way with the famous raisin-ish, maroon colored Turkish pepper from the Urfa region. The pepper was already gracing my pantry. I adapted the recipe to all-pantry-ingredients for a quick, no-fuss, no-guilt brownie that promises to stun your palate. You will not miss the flour-laden version. Believe me. I may have even done the unthinkable. I packed some for the ten hour flight that awaited me. Enjoy!
- 1 can (15 oz). black beans, rinsed and drained + 3 large eggs + 3 tbsp EVOO + 1 tsp vanilla essence
+ 1/4 cup unsweetened cocoa powder + 1/2 cup slivered almonds + 1/2 cup sugar
+ 1/2 tsp baking powder + 1/4 tsp salt + 1 1/2 tsp Urfa biber
- Garnish: Maldon sea salt
Run all ingredients (except garnish) in food processor till smooth. Pour into a greased (with EVOO) baking pan and bake at 350 F for 20-25 mins.
Sprinkle sea salt. Let cool and cut into pieces.
NOTES, HINTS, TIPS:
- The food processor is powerful enough to mix all the ingredients together. But if you plan to mix by hand, then mix the dry and wet ingredients separately before put them all together.
- You can increase the amount of sugar in the recipe, if you prefer sweeter versions.
- If you prefer, you can line the baking pan with parchment, instead of greasing it.
- You can test the done-ness with a toothpick and adjust the baking time.
- The excess brownies can be frozen in freeze bags.