It’s hard to image the words guilt free and brownies in the same sentence, but this recipe makes that happen.  Even small ones can help with this recipe, as long as a parent works the food processor.  You’ll find the canned black soybeans along with other canned beans in natural and health food stores and in some large supermarkets.  They are worth tracking down for other uses:  salads, baked beans and in Mexican dishes.

Makes 16 Brownies

1 (15-ounce) can black soy beans
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 confectioners’ sugar, if you wish

1. Preheat oven to 350°F.

2. In a colander or strainer set in the sink, drain and then rinse the soy beans.

3. Spray an 8 x 8-inch glass baking dish with cooking spray.

4. Turn the beans into a food processor or blender and process for several seconds. Beans should look coarse not smooth.

5. Add all remaining ingredients except confectioners sugar. Blend until smooth.

6. Pour mixture into the prepared baking dish and bake until a toothpick inserted into the middle comes out clean, about 25 minutes.

7. Cool pan on rack, then cut brownies into fourths each way to make 16 brownies.

8. Sprinkle with confectioners sugar, if you wish.

If you wish, stir in ¼ cup semisweet chocolate chips and/or ¼ cup chopped  walnuts, pecans or almonds before spreading batter in pan.

Serving Suggestion:
Serve brownies warm with vanilla soy ice cream.