This will be short and sweet (no pun intended). Hurricane Irene is blowing up the coast. Supplies bought, vegetable soup made along with my first batch of black bean brownies with peanut butter frosting. Son # 2 is staying over with me to ride out the storm and we’d planned to do his 30th birthday Saturday so the least I can do is make him a brownie cake! We’ve done a peanut butter cake with chocolate icing in the past. My daughter and her partner are here too since they live close to the beach.
Black Bean Brownies with Almond Butter Icing
1 (15 1/2 ounce) can black beans, rinsed and drained
3 egg replacers (I used 3/4 cup applesauce + 1 1/2 teaspoons baking powder)
3 tablespoons vegetable oil (I used canola)
1/4 cup cocoa powder
1 teaspoon vanilla extract
3/4 cup vegan sugar
1 teaspoon instant coffee or mint extract, to taste, optional
1/2 cup vegan chocolate chips, optional, but highly recommended
cayenne pepper, to taste, optional if not using mint.
1. Preheat oven to 350 degrees F. Grease 8×8″ pan.
2. Blend everything together in your blender, and then pour into prepared pan.
3. Bake for 40 + minutes or until the top is dry and the edges pull away from the side of the pan.
Serves about 8 – Preparation time: 40 minutes
1/2 cup almond butter
1/2 cup vegan margarine
2 Tbs. soy milk
2 cups powdered sugar (only used about 1)
Cool brownies before icing
These are extremely gooey AND you can’t taste the beans at all!