Vegan Brownies with Peanut Butter Icing
Black Bean Brownies
1 can black beans, drained
10 dates, pitted
1 cup nonfat Greek yogurt (use soy yogurt for vegan)
1/2 cup coffee, brewed and cooled
1/2 cup light almond milk
1 tsp vanilla extract
1/2 cup whole wheat flour
1 tb sweetener (I used Truvia)
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tb cocoa powder
1 tb espresso powder
In blender, add black beans, dates, yogurt, coffee, and milk. Blend until smooth.
In large bowl, combine flour, sweetener, baking powder, baking soda, cocoa, and espresso powder. Whisk with fork until ingredients are uniform. Add in wet ingredients until just combined.
Spread batter into rectangular glass dish, 8″ by 8″ or 11″ by 7″. Bake at 350 degrees for approx. 30 minutes, or until middle is cooked but still moist and top forms a firm but not burnt crust.
Peanut Butter Icing
1 cup powdered sugar
3/4 cup peanut butter (I used Better’n Peanut Butter)
3 tb butter, softened
Combine all ingredients in small bowl with electric mixer on high speed. Beat until fluffy, about a minute. Add more powdered sugar if mixture is too wet.
Top cooled brownies with icing, and garnish with mini chocolate chips.
These brownies are rich, dark, complex, and fudgy. A large glass of almond milk would wash them down nicely.
If, like me, you are a hopeless caffeine addict, then double strength coffee pairs equally well.