Recipe courtesy of Shannon and McKenzie Smith, winner of the Chef and Child Contest sponsored by The Soyfoods Council.
Ingredients 1 (15-ounce) can black soybeans
3 large eggs
½ cup sugar
¼ cup soy flour
¼ cup soy oil
3 tablespoons cocoa powder
2 tablespoons brewed coffee
1 teaspoon baking powder
1 teaspoon vanilla
¼ cup confectioner’s sugar, if you wish
Instructions Preheat oven to 350°F.
In a colander or strainer set in the sink, drain and then rinse the soybeans. Spray an 8 x 8-inch glass baking dish with cooking spray.
Turn the beans into a food processor or blender and process for several seconds. Beans should look coarse, not smooth.
Add all remaining ingredients except confectioner’s sugar.Blend until smooth. Pour mixture into the prepared baking dish and bake until a toothpick inserted into the middle comes out clean, about 25 minutes.
Cool pan on rack, then cut brownies into fourths each way to make 16 brownies. Sprinkle with confectioner’s sugar, if you wish.
If you wish, stir in ¼ cup semi-sweet chocolate chips and/or ¼ cup chopped walnuts, pecans or almonds before spreading batter in pan.
Notes Makes 16 brownies
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