Decadent Gluten-Free Brownies with Coconut Frosting

Author: Erin | The Emerging Foodie

Serves: 9-12

Ingredients

For brownies:
1 can black beans, drained and rinsed very well
2 eggs (or 2 flax eggs for vegan substitution)
1½ tbsp. melted (measured after melting) coconut cream (from a can of coconut cream, you’ll use the rest for the frosting)
1 tbsp. strong coffee (leftover from the morning is fine)
1 tbsp. oil (I used vegetable)
1 tsp. vanilla extract
½ c. unsweetened cocoa powder
1 tsp. cornstarch
¾ c. brown sugar
Pinch of salt
½ c. semi-sweet chocolate chips
For frosting:
1 can coconut cream
⅓ c. granulated sugar
½ tsp. vanilla extract

Instructions

Preheat oven to 350.
Line a 9×9 baking sheet with foil or parchment paper. Trust me, do not skip this step.
In a food processor, blend black beans, eggs, melted coconut cream, coffee, oil, and vanilla extract. Process until smooth.
Pour into a mixing bowl and whisk in cocoa powder, salt, cornstarch, and brown sugar.
Mix in chocolate chips.
Pour mixture into lined baking sheet.
Bake at 350 for 27-30 minutes until toothpick comes out almost clean (a few crumbs are ok).
Let cool.
Meanwhile, whip together coconut cream, sugar, and vanilla with a stand (with the whisk attachment) or hand mixer on high for 2 minutes. Let frosting chill in fridge for at least an hour.
Once brownies are cool and frosting has chilled, spread frosting over brownies.
Cut, serve, and enjoy.

Found recipe here: http://emergingfoodie.com/2014/03/17/decadent-gluten-free-brownies-with-coconut-frosting/

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