|15 min||16 min||10|
|1 can(s) (15 oz)||Red kidney beans, canned, drained (drained and rinsed)|
|1/4 cup||Peanut butter, smooth (regular or chocolate peanut butter)|
|2 tbsp||Cocoa powder, unsweetened|
|1/2 cup||Quick oats|
|1/3 cup packed||Brown sugar|
|2 tbsp||Granulated sugar|
|1/4 cup||Coconut oil (or vegetable oil)|
|2 tsp||Vanilla extract, pure|
|1 tsp||Baking powder|
|1/2 cup||Semisweet chocolate chips|
|1/4 cup||Partly skimmed milk, 2% M.F. (for the frosting)|
|1/4 cup||Butter, unsalted (for the frosting)|
|1 cup, sifted||Powdered/icing sugar (for the frosting)|
|2/3 cup||Semisweet chocolate chips (for the frosting)|
|1/2 tsp||Vanilla extract, pure (for the frosting)|
For the brownies:
Preheat oven to 350°F.
Combine first ten 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 an 8x8 pan and pour brownie mixture in it. Take a spatula to smooth out the top.
Bake the brownies for 16-18 minutes and remove from 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.
Put in refrigerator to allow brownies to set quickly.