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!

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
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 Drizzle melted chocolate and peanut butter all over the brownies.


9% DV

58% DV

29% DV

18% DV

25% DV

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