Black Bean
Brownies with Peanut Butter Frosting
So the first
time I made these I served them warm to my husband and brother-in-law. I hesitated to tell them they were “healthy”
and after they took a few bits I asked how they are. The response was “good”. So I presided to explain that the brownies
they tried were actually not your typical brownie. My next experience I served
the brownies to other family member not warm and also did not puree the black
beans long enough. Not as big of a hit
so key is puree, puree, puree till the mixer is white in food processor.
Ingredients:
¾ cups of whole
wheat flour of gluten free flour
1 teaspoon
of baking powder
½ cup of
coco powder
¾ cups of
agave
1 table
spoon vanilla extra
¾ cup of
water
15 oz. can
of black beans or 2 cups of frozen black beans
Frosting Ingredients:
½ cup of PB2
or all natural peanut butter
½ cup of
coconut oil
½ cup of
powder sugar
2 to 3 table
spoons of almond milk
Directions:
Pre heat
oven to 350
Brush and
8x8 pan with olive oilIn a large bowl combine the first 5 ingredients and set aside. Rinse your black beans off and drain, you will add the beans to your food process also adding in the water. PUREE!! Then add the flour mixture and combine. Place mixture in baking pan and making sure mixture is level in pan. Bake for 30 minutes.
Frosting:
Yes it’s not 100% clean, mix peanut butter, coconut oil, and
powder sugar together. Add almond milk slowly until you get the right
consistency. Also if you wanted double the chocolate replace the peanut butter with coco powder.
Enjoy!
You could always throw in 1/2 cup of crushed walnut of mini chocolate chips.
No comments:
Post a Comment