I will begin with a disclaimer: this is a vegan recipe and I carefully followed the vegan-ness (even though I am certainly not a vegan) but also added some Sallyness to it by substituting the sugar for brown rice syrup. Just cause sugar is vegan doesn't mean it's good for you, I think we can all agree on that one.
Chocolate Peanut Butter Cup Brownies
vegan, gluten-free, white-sugar free
makes 12 cups
1 15 oz. can (~ 1 3/4 cups) black beans, rinsed
2 flax eggs (2 Tbsp flax seed meal + 5 T water)
3 Tbsp coconut oil, melted
3/4 cup cocoa powder
1/4 tsp sea salt
1 tsp pure vanilla extract
1/4 cup maple syrup
1/4 cup brown rice syrup
1/2 tsp baking powder
1 tsp baking soda
1/2 cup salted natural peanut putter
2 Tbsp "extra" brown rice syrup
Preheat oven to 350 degrees. Lightly grease standard size 12 cup muffin pan. Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
|A dollop of peanut butter mixture per cup|
Here is the trick:These taste the best the day after baking. So make them a day ahead and then save them in a container in the fridge overnight. Make sure to leave time to 'warm up' to room temp before you serve them. About an hour or so worked fine for us.