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5 from 2 votes

Vanishing Black Cocoa Brownies

The secret to these brownies are the black cocoa powder to make them ultra-rich with deep chocolate robust flavor! No one can resist!
Author: Kim Lange


Black Cocoa Brownies

  • 2 bananas ripe
  • 3/4 cup canola oil or coconut oil melted
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup peanut butter
  • 1 cup whole wheat flour or all purpose I used whole wheat
  • 3/4 cup granulated sugar or coconut sugar
  • 1/2 cup black cocoa powder sifted if lumpy (I used King Arthur's Black Cocoa)
  • 1/3 cup unsweetened cocoa powder sifted if lumpy (I used King Arthur's Dutch)
  • 1/2 teaspoon baking powder
  • pinch of salt

Peanut Butter Frosting

  • 1 cup peanut butter
  • 1/4 cup butter softened
  • 1 1/2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Pinch or two of salt
  • or


  • 1/2 cup melted peanut butter
  • 1/2 cup melted milk chocolate

Toppings, Optional

  • Reese's Pieces chopped
  • Mini chocolate chips


  • Preheat the oven to 350 degrees and spray a 9x9 baking pan with non-stick spray.
  • Using mixer, beat bananas until pureed.
  • Add the rest of the wet ingredients and mix until combined.
  • Add the dry ingredients, and whisk together for about a minute or two on medium speed.
  • Pour into prepared 9x9 baking pan and bake until the center has firmed, about 30-35 minutes.
  • After the brownies have cooled, prepare frosting or melted peanut butter/chocolate drizzles.

Peanut Butter Frosting

  • Using mixer, beat butter, peanut butter, vanilla, cream and salt together until well mixed. Add confectioners sugar and beat well until smooth and creamy. Frost brownies with a spatula knife>

Toppings, Optional

  • Sprinkle chocolate chips and chopped Reese's Pieces on top. Cut and serve.
  • Or


  • Drizzle melted chocolate and peanut butter all over the brownies.


3 bananas can be used instead of 2 if you want more banana flavor.