Fudgy Kidney Bean Brownies
These fudgy kidney bean brownies are rich, moist, and loaded with chocolate flavor. Made with red beans and topped with thick chocolate frosting, no one will guess the secret ingredient!
Servings 12
Ingredients
For the brownies
- (1) 15 ounce can dark kidney beans drained and rinsed
- 1/4 cup creamy peanut butter
- 2 tablespoons cocoa powder
- 1/2 cup quick oats
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 2 tablespoons sugar
- 1/4 cup coconut or vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 cup chocolate chips
For the frosting
- 1/4 cup milk
- 1/4 cup butter
- 1 cup powdered sugar
- 2/3 cup chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
For the brownies
- Preheat oven to 350 degrees F.
- Combine all ingredients except chocolate chips in a food processor. Pulse until smooth and creamy.
- Stir in chocolate chips and mix with spoon so they are equally distributed.
- Grease 8x8 pan and pour brownie mixture in it. Take a spatula to smooth out the top.
- Bake the brownies for 16-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven.
For the frosting
- Combine milk, butter and powdered sugar together in a saucepan over medium heat, bringing to a boil. Allow to cook at a rolling boil for 30 seconds. Remove from heat. Add chocolate chips and vanilla to saucepan and stir until the chips are melted.
- Pour immediately over warm brownies. Place in refrigerator for 30 minutes to 1 hour to allow the frosting to set. This will give it enough time to firm up without making the brownies too cold or hard.
- Slice into brownie squares and enjoy!