Frosted Black Bean Brownies
These brownies were a crazy hit when I first made them a few years ago and shared them on my old website. Based on the messages and tags I’ve received over the past few years, I believe this is has been the most made recipe by you all—and I can’t blame you! Their healthiness is well disguised. The peanut butter cup frosting definitely helps, but even the brownies are fudgey and delicious too. They aren’t too sweet on their own, hence the frosting, and I add some chopped roasted peanuts on top here for texture—which is optional but highly recommended by Scott.
I usually make these in a loaf tin, but was having a hard time making them look appetizing in a photo, so I ventured over to the muffin tin and we loved the texture of the brownies even more. You can still definitely make them as a loaf and slice them into squares (or triangles, their your brownies), but if you’re going to be serving these to others I think the muffin cups handle easier.
Please whip up a batch and enjoy these fudgey treats—maybe for Halloween this month? We might do it too. They made a great celebratory hockey season dessert a few weeks back. I realized they looked like pucks after the fact, majorly won Scott over with that accident.
x Jessie
My Notes
This frosting recipe makes twice the amount you need for the brownies. I found making a smaller amount tough to blend smooth in a machine. You could always half the recipe if desired and try whisking it smooth in a small bowl. Otherwise, keep the second half batch of frosting in an airtight container in the fridge for another batch of brownies later in the week. It should keep for 7 days, and is amazing spread on other things (like toast, or just directly off the spoon). Not a bad thing to have at the ready.
FROSTED BLACK BEAN BROWNIES
Fills one 9×5 loaf pan or 10 muffin cups.
brownies
2 tablespoons ground flax
8 tablespoons filtered water
1 1/2 cups cooked black beans, rinsed & drained
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3/4 cup raw cacao powder or cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
frosting (makes a double batch, see note)
1/2 cup creamy, natural peanut butter
1/2 cup pure maple syrup
1/4 cup raw cacao powder or cocoa
1/4 cup plain, unsweetened soy milk or other plant milk
Preheat the oven to 350F.
Begin by combining the ground flax and water in a small bowl. Whisk and set aside to thicken for five minutes.
In a large blender container, or food processor bowl, combine the rest of the ingredients for the brownies.
Add the flax egg last, cover, and blend until silky smooth. You may need to stop and scrap down the sides of the food processor a few times, or insert the tamper if using a blender to help it keep going. Above all else, make sure it is smooth before proceeding.
Line a 9×5 loaf pan with parchment, or prepare/grease 10 muffin cups.
Scoop the brownie batter into the prepared pan or cups, and spread in an even layer.
Bake for 25 minutes in the loaf pan, or 22 minutes in the muffin cups.
Let the brownies set in the tin for 5 minutes. Then remove and let fully cool on a wire rack.
Make the frosting: combine all of the listed ingredients in a blender and turn on low, working your way up slowly as the frosting begins to thicken and turn creamy. Similarly, use a food processor and stop to scrape down the sides of the bowl as needed until creamy. Use right away, or transfer to an airtight jar and keep in the fridge for up to a week.
Frost and enjoy the brownies however you’d like! Just make sure to store leftovers in the fridge and enjoy within the week.