PSA: these brownies may be vegan but by no means are they health food. Don’t be fooled by the black beans and flax seed these babies will certainly satisfy your sweet tooth. The coconut milk and oil make them dense and gooey. I go for fudgey over cakey when it comes to brownies and this recipe really highlights that. I was in the mood for something extra decadent that could pass the holiday party test so I whipped up a coconut cream frosting. The frosting is where the guilty pleasure aspect of this dessert really comes into play. Four cups of powdered sugar may seem like an awful lot but it’s what makes the icing thick and fluffy. To be fair, whole wheat pastry flour, flax seed, and black beans do lend a fair amount of fiber to these which balances the heath scale just a little. Holiday parties are always littered with peppermint this and gingerbread that, so whether it’s an office get together or you’re looking to impress your boo’s family, these will certainly stand out amongst the crowd. If you have any leftovers these keep well for about 3 days and are great with a cup of coffee in the morning.
Makes 6-8 brownies (but any tray of brownies can be a personal tray of brownies if you believe in yourself)
Brownie Ingredients:
¼ cup black beans pureed
2 tbsp ground flaxseed + 6 tbsp water
½ cup cocoa powder
¼-½ cup coconut milk
2 tbsp melted coconut oil
½ tsp coconut extract
½ tsp vanilla extract
¾ tsp baking powder
1 cup whole wheat pastry flour
¾ cup granulated sugar
1 handful vegan chocolate chips
1 tbsp ground coffee (optional)
Icing Ingredients:
1-2 tbsp cornstarch
¼ cup coconut milk
2 tbsp coconut cream
½ cup melted coconut butter
¼ cup coconut flakes
3-4 cups powdered sugar
1 tbsp coconut extract
Directions:
Preheat oven to 350 degrees
- In a small bowl combine ¼ cup pureed black beans and flax eggs and let sit for 5 minutes
- Add cocoa powder, coconut milk (starting with ¼ cup), coconut oil, coconut, and vanilla extracts and whisk until combined.
- In a large bowl mix whole wheat pastry flour, baking powder, sugar and coffee (if using)
- Slowly mix wet ingredients into dry; if mixture is too thick add remaining ¼ cup coconut milk
- Once batter is relatively uniform mix in chocolate chips
- Spread batter evenly into greased 9X9 in pan
- Bake for 25-40 minutes until knife comes out clean
While Brownies are in the Oven:
- Add coconut cream, coconut butter, cornstarch (starting with 1 tbsp) and coconut milk and coconut extract to a bowl and mix with a hand mixer, alternatively you can use a food processor, stand mixer, or blender for this
- Slowly mix in powdered sugar until fluffy; if needed add more coconut milk to thin; if having trouble thickening add remaining cornstarch
- Once mixture is creamy and fluffy (refer to picture for idea of texture) mix in ½ of the coconut flakes.
- Put bowl in fridge until brownies are done or for 15 minutes or up to overnight
- Once brownies have cooled spread icing and sprinkle remaining coconut flakes on top; if you’re really feeling it a nice melted chocolate drizzle would be sublime
