Chocolate Lover Brownies

From The Plant-Based Cookbook by Ashley Madden

Ingredients:

Brownie:

½ cup oat flour

½ cup sprouted rolled oats

½ cup + 2 tablespoons unsweetened cacao powder

1 teaspoon baking powder

¼ teaspoon cinnamon

¼ teaspoon sea salt

2 tablespoons chia seeds (I did not add this but replaced with flax meal)

1 ½ cups cooked or canned black beans, drained and rinsed

1 medium ripe banana

¼ cup maple syrup

¼ cup unsweetened apple sauce if you want it a little sweeter

¼ cup unsweetened soy or almond milk

(This recipe includes changes I made including omiting 1/3 cup coconut sugar and ¼ cup almond butter)

Chocolate sweet-potatoe Icing

2 cups peeled and chopped sweet potato

¼ cup maple syrup (I did not add this)

1/3 cup cacao powder

Almond or soy milk as needed

2 teaspoons vanilla extract

1) Preheat oven to 350. Line an 8×8-inch square baking pan with parchment paper so that the parchment paper hangs out over two-opposing sides.

2) Mix together the oat flour, cacao, baking powder, cinnamon, and salt.

3) Blend beans, banana, maple syrup, milk (and applesauce if added) and vanilla until smooth

4) Add blended ingredients to dry ingredients and mix until no dry spots remain. Transfer the batter to the parchment lined pan and bake for 20 - 22 minutes (mine required longer because it was sooo moist - maybe 30 minutes).

5) Remove and cool completely in the pan. They will continue to firm up as they cool.

6) Steam the sweet potatoes until very tender and let cool. Place in blender with maple syrup (I did not add this), cacao powder, and a dash of soy/almond milk as needed.

7) Remove brownies from pan when completely cooled. Spread a layer of the frosting over the cooled brownies and enjoy!

PS you can substitute chick peas for black beans.

PPS I added at least a ½ of organic sprouted rolled oats. This was not a part of the original recipe. You can see them in the photo! This gave the brownie more texture.

Preparation