This recipe was inspired by/heavily borrowed from Mmm... is for Mommy's Legendary Black Bean Brownies.

All in all, these puppies are relatively guilt free... no flour, oil, eggs or butter in the brownies themselves.  (There is butter in the frosting... I never go halfway on frosting!)

Suspiciously Good Mint Chocolate Chip Brownies


15 oz can black beans, drained, well rinsed and pureed.

4 tablespoons unsweetened applesauce

1/2 medium avocado (it needs to be soft)

2/3 cup maple syrup (real maple syrup - not the high fructose corn syrup variety!) 

1/4 cup cocoa powder

1 tablespoon baking powder

1/4 tablespoon salt

1 teaspoon Juniper's Own Vanilla Extract

1 teaspoon Juniper's Own Coffee Extract

1/4 cup bittersweet chocolate chips


4 tablespoons butter

1 1/2 cup confectioner's sugar

3 fluid ounces milk (I used unsweetened soy milk - anything will work)  

1 teaspoon Juniper's Own Peppermint Extract

Green food coloring (optional) 


Drain beans and rinse really well.  Puree, blend or food process them as well as you can (otherwise you risk the random chunks of beans ruining your consistency.) 

With a blender, mix in all other ingredients except the chocolate chips one at a time (this will additionally help to give your beans extra blending.)

Pour finished batter into a grease, 8x8 pan and sprinkle chocolate chips on top of batter before baking.

Bake for about 25 minutes at 350 degrees. 

After baking, allow brownies to cool before icing.   

For the icing, use blender to fold together room-temperature softened butter with powdered sugar, extract, milk and food coloring.  Add more milk if your mixture is too chunky.  Be sure to do this slowly and in small amounts.

If you want a totally vegan treat, try Chocolate Covered Katie's mint frosting recipe - don't forget to use Juniper's Own Peppermint and Vanilla Extracts!

Once brownies are cool, use knife to ice and enjoy!