Vanishing Black Cocoa Brownies
Rich and fudgy brownies made with black cocoa powder, bananas, and peanut butter for an irresistible treat!
Equipment
- Oven
- 9x9-inch baking pan
- Mixing Bowls
- Spatula
Ingredients
- 2 pieces ripe bananas
- 3/4 cup canola oil or coconut oil melted
- 1/2 cup granulated sugar or coconut sugar
- 3/4 cup black cocoa powder sifted
- 1 cup whole wheat flour or all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter softened
- 1/4 cup peanut butter softened
- 1 1/2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cream
- 1/2 cup melted peanut butter
- 1/2 cup melted milk chocolate
- optional toppings Reese's Pieces and chopped mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a 9x9-inch baking pan with non-stick spray.
- In a mixing bowl, puree the ripe bananas until smooth.
- Add the melted oil and sugar to the pureed bananas, mixing until fully combined.
- In a separate bowl, whisk together the black cocoa powder, flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture and mix on medium speed until combined.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until the center is firm and a toothpick inserted comes out clean.
- Let the brownies cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter, peanut butter, vanilla, and cream until smooth. Gradually add confectioners sugar until fluffy.
- Spread the peanut butter frosting evenly over the cooled brownies.
- Add optional toppings like Reese's Pieces and mini chocolate chips if desired.
- Slice the brownies into squares and enjoy!
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Notes
Store leftovers in an airtight container at room temperature for up to 3 days.