Two extraordinary things are happening this week: The first is Father’s Day (love you dad!), and the second is this peanut butter brownie sundae. Because what would Father’s Day be without copious amounts of peanut butter + chocolate?
Now onto the brownies, which, my carnivorous, cheez-it loving boyfriend deemed “one of the best brownies he’s ever eaten.” They’re rich, fudgy, sweet, and although totally undetectable, made with an entire can of black beans. They’re also vegan, gluten-free, require just one bowl and only 30-ish minutes to make. Feed these to your kids, your boyfriends, your coworkers, your husbands, and all of the other unsuspecting men in your life. They will love you forever. Or, hoard them all to yourself because you absolutely deserve it and these are full blown TREAT. YO. SELF. territory.
We’re generally crushing on ice cream at all times, so obviously we went in that direction here. We used our 1-ingredient banana soft-serve but you can use your favorite non-dairy ice cream or any one of these.
In terms of serving, we don’t need to tell you that chocolate + ice cream + peanut butter is a winning combination, so of course we doused these in our raw chocolate magic sauce and peanut butter magic sauce. Which is, in case you’re wondering, ridiculously good—plus it hardens up just like the chocolate sauce does.
Black bean brownie bites
Makes: 12 brownies
1 15 oz. (425 g) can (about 1 3/4 cups) black beans, well rinsed and drained
2 large flax eggs (2 heaping tbsp flaxseed meal + 6 tbsp water)
2 tbsp coconut oil
1 tbs coconut butter, melted*
1/2 cup raw cacao powder OR 3/4 cup cocoa powder**
1/4 tsp pink himalayan salt
1 tsp vanilla extract
1/2 cup maple syrup
1 1/2 tsp baking powder
3 tbsp chocolate chips + more for topping (vegan if needed)
Notes for the non-chef:
*I always make these after making homemade coconut butter (recipe here), so instead of scraping the excess coconut butter out of the food processor, I use it as the tbsp of melted coconut butter.
**Raw cacao powder packs a more nutritional punch but cocoa powder tastes just as divine.
Preheat oven to 350 degrees F.
Prepare your flax eggs by combining the flaxseed meal + 6 tbsp water in a small bowl. Let it rest for 5 minutes.
Rinse and drain black beans.
Lightly grease a 12-slot standard size muffin pan with coconut oil. Cut 12 small strips of parchment paper and place one in each muffin slot. (This makes removing the brownies a lot easier.)
Add black beans and flax eggs to food processor and mix.
Add remaining ingredients (besides chocolate chips) and puree until smooth scraping down sides as needed - about 3 minutes.
Fold in 3 tbsp chocolate chips.
Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger - about 1/4 cup per slot.
Top with chocolate chips or other desired toppings. (A small swirl of peanut butter or crushed walnuts go great here.)
Bake for 25 minutes or until the tops are dry and the edges start to pull away from the sides.
Remove from oven and let cool for at least 30 minutes before removing from pan.
To remove brownies from muffin tin, simply pull on parchment tabs at the same time and the brownies should slide right out.
Store in an airtight container in the refrigerator. These are equally delicious cold.
In a small pan, combine the peanut butter and coconut oil. Mix well.
To assemble your sundae:
Top brownie with about 1 scoop ice cream, drizzle with chocolate and peanut butter sauce, and devour.
Treat yourself, you deserve it.
We’d love to know what you think of this recipe! Please share your feedback in the comments below. And.. we would love to see your creations! Make these, take a pic, and tag us on instagram at @thedailyalchemy using the hashtag: #thedailyalchemy, so we can like your photo.
So much love,
Erika & Jess
PS. Check out what we made for our dad last year. If you liked this recipe you’re going to love that one too.
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