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 them!
Servings: 16 Servings
Calories:
Ingredients
Black Cocoa Brownies
- 2 ripe bananas mashed
- ¾ cup canola oil or coconut oil, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup peanut butter
- 1 cup whole wheat flour or all purpose flour, I used whole wheat
- ¾ cup granulated sugar or coconut sugar
- ½ cup black cocoa powder sifted if lumpy (I used King Arthur's Black Cocoa)
- ⅓ cup unsweetened cocoa powder sifted if lumpy (I used King Arthur's Dutch)
- ½ teaspoon baking powder
- pinch of salt
Peanut Butter Frosting
- 1 cup peanut butter
- ¼ cup unsalted butter softened
- 1 ½ cups confectioners sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Pinch or two of salt
- or
Drizzle
- ½ cup melted peanut butter
- ½ cup melted milk chocolate
Toppings, Optional
- Reese's Pieces chopped
- Mini chocolate chips
Instructions
- 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
- Drizzle melted chocolate and peanut butter all over the brownies.
Notes
3 bananas can be used instead of 2 if you want more banana flavor.