Since the covid, a wider variety of grains have been stocked in kitchen drawers, refrigerators and shelves. Examples include rice as well as red beans, kidney beans, various lentils, chickpeas, mung beans, black eyed peas, soymilk beans and corn. Chickpeas and rice are stored in powder form like flour.
However, it is true that corn flour is not prepared separately except for corn starch flour. I’ve already made brownies with chickpea flour in the past, and I’ve made delicious brownies that are really healthy and uniquely light. This time, I’m looking forward to making brownies by grinding my favorite corn myself.
So, I decided to make my favorite healthy and light brownie cake by soaking dry corn in water, blending it myself, and grinding coarsely coarse grains. In addition to corn brownies this time, I prepare about 400 grams of dry corn to make corn pancakes or corn tacos next time.
Pour cold water and soak the corn in the water for about 3 hours at room temperature. The longer it is soaked, the smoother and easier it will grind when blending.
After soaking for 3 hours, wash the corn clean again in cold water. Then put it in a colander and assemble a hand blender. Although the blender I have is not large, I can grind 400 grams in about 2 or 3 times.
In addition to corn, which is the main ingredient, prepare about 2 eggs, 100 grams of roasted peanuts, 100 grams of dark cocoa powder, peanut jam, 50 grams of coconut flakes, and salt.
Add about 150 grams of soaked corn to the blender, add about 100 liters of drinking water, and adjust the blender’s strength. After about 5 minutes of grinding, the corn is ground into the shape with grains that I want. I put it in a deep bowl. Then, put the rest of the corn in the blender and grind it two more times to prepare it all as well.
I grind 400 grams of dry corn at once, but the amount I use for brownies is about half, 200 grams. I add 50 grams of peanut jam to the wet corn dough, where the coarse grains are clearly visible, and mix it evenly.
The peanut jam I used is a crunchy type, but if you have a creamy one, you can use it regardless. This is because no matter what type of peanut jam we use, it will add the nutty flavor of peanuts and the buttery, sweet taste to brownies.
Add 100 grams of dark cocoa powder, 50 grams of roasted peanuts, 2 eggs, and a pinch of salt and mix it all gently. The corn is already wet because it was ground with water at the time of blending, but if it is too dry, add water little by little and mix until a smooth, shiny, and silky mixture is obtained.
After mixing the batter, I pour it into the prepared oven tray with oil paper and spread it out evenly to a thickness of about 2 cm. Then sprinkle coconut flakes evenly over it.
Then put it in the preheated oven and bake at about 180 degrees for 20 minutes. With the addition of dark cocoa powder, the savory, savory, and sweet chocolate aroma has already filled the kitchen.
After 20 minutes, remove the brownies from the oven and let them cool. After cooling, cut into quarters horizontally and vertically. In my opinion, if the width and height are about 4 centimeters, it is just the right size to eat as a snack at once.
When I cut the brownie into 16 pieces, I can feel the texture of coarse corn and the soft, slightly fudgy texture at the same time.
In particular, at a glance, thanks to the roasted peanuts, the peanuts that I can see on the cut brownie are embedded in it, so it is visually appealing and nutty.
And the coconut powder piled up like snow candy makes the brownie more luxurious, light and delicious, showing the pinnacle of dessert.
Fascinated by the delicious smell and visually pleasing texture, I can’t help but taste it on the spot. So, the promise in my heart to make coffee and eat it together has long since disappeared. With this delicious brownie in front of me, I honestly can’t afford to wait.
Take a look at how I made it through my video. It’s so easy to make healthy, fresh and really delicious 100% corn brownies at home.
I finished 3 brownies as soon as they were cut and stored the remaining 13 in a plastic container. After that, for about 5 days in a row, they became delicious and pretty guys who served as my snacks.
At that time, fortunately I managed to make coffee in advance and have time to eat these gorgeous brownies together.????
<Ingredients>
200g dried corns
2 eggs
50g peanut butter
100g roasted peanuts
50g coconut flakes
100g dark cocoa powder
a little salt
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