Preheat oven to 350º and prep baking pan (grease and line with parchment paper).
Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla.
In a separate bowl, combine cocoa powder, sugar, baking powder, salt and coffee.
Add dry ingredients to the wet ingredients, then stir in chocolate chips.
Pour batter into prepared pan and bake for 30-40 minutes or until edges are visibly cooked and the center doesn’t jiggle when you shake the pan (a slight jiggle is fine, as brownies will firm up as brownies cool).
Preheat the oven to 350F. Line pan with parchment paper.
Combine all the ingredients in a blender or food processor and blend until the batter is mostly smooth. You likely will have some oats that are not entirely ground up, but the rest of the batter should be smooth.
Pour the batter into the prepared pan and bake for 15-20 minutes, until the tops are medium golden brown. Careful not to undercook the brownies as the center will remain gooey.
Allow the brownies to cool completely before cutting.
Submitted By: S. Dennison Created By: Delores Blake
4 c. Water
1 t. Salt
1 c. Dixie Lily Corn Meal
Lightly grease a standard size loaf pan with butter. Bring 3 cups of water to a boil. Combine corn meal, salt, and 1 cup of water in a separate container. Slowly pour into boiling water while stirring. Return to boiling. Stir constantly over med heat until thick, about 10-20 minutes, depending on how high the heat is when you’re cooking it. Empty into bread pan. Let cool to room temp. Refrigerate overnite. Slice about 1 in. thick. Fry in lard until golden brown on both sides. Eat with corn syrup.
Wash and cook beans with salt in warm water till tender. Drain. Brown onions in hot shortening. Add tomatoes, chilli powder and salt. Cook till slightly thick. Place alternate layers of beans, tomato sauce and cheese in a greased casserole dish. Bake at 350 degrees for 30 minutes