BLACK BEAN BROWNIES

Yield 16 squares – refrigerate up to 4-5 days

INGREDIENTS:
1 can of black beans
3 eggs
1/2 cup honey
2 tbsp melted butter
1 tsp vanilla extract
1 tsp almond extract
1/2 cup cocoa powder
1/2 tsp salt
1 tsp baking powder
1 tbsp instant coffee
1/2 cup walnuts

INSTRUCTIONS:
1. Strain beans (set bean water aside). In a food processor puree beans.
2. Add eggs one at a time. Then add honey, extracts and butter.
3. Add dry ingredients (cocoa, baking powder, salt, & instant coffee).
4. Blend and pour into a 9×9 greased lined pan.
5. Add crushed walnuts and bake at 350 degrees for 35 minutes.
6. Cool before cutting & icing.

CHOCOLATE AVOCADO FROSTING

Yield 1 cup – refrigerate up to 4-5 days

INGREDIENTS:
– 1 large avocado
– 1/4 cup maple syrup
– 1/4 cup cocoa
– 1 tsp instant coffee
– pinch of salt
– 1 tsp almond extract
– 1 tsp vanilla extract

INSTRUCTIONS:
1. Blend in a food processor until creamy & chill.

WHIPPED BEAN WATER TOPPING

INGREDIENTS:
strained bean water from 1 large can of beans
1/2 tsp cream of tartar
1 tsp instant coffee
1 tsp cocoa
1/ 2 tsp vanilla
1/2 tsp almond extract
2 tbsp maple syrup (or sweetener of choice)
pinch salt

INSTRUCTIONS:
1. Add bean water to a stand up blender.
2. Whip bean water on high for 5 minutes until soft peaks.
3. Add cream of tartar.
4. Whip another 1-2 minutes.
5. Add the rest of ingredients, a little bit at a time.
6. Whip on high speed for 10-12 minutes total.

 

Assemble, Eat, and ENJOY!
Submitted by: Suzy Rebelo