Fudgy Espresso Sweet Potato and Black Bean Brownies with Hazelnuts and Coffee Cream Cheese Frosting
Fudgy, chocolatey goodness comes together, very simply, right here. When my daughter tasted these, her eyes rolled back in her head and she insisted on taking the rest of the batch to share with her friends (my super pickie hubbie loves them, too)! Okay, so these are made with sugar and butter, so maybe not truly virtuous, but they are far more nutritious than your average indulgence and they happen to be gluten and grain free. If you like, you may substitute avocado for the butter. The frosting is purely optional, but does add that extra special something (and I did use less than half of the sugar found in traditional frosting recipes in order to mimick a “regular coffee with 2 sugars feel”). These are part of a fun #virtualcoffeeparty2018 hosted by Nathaniel Terminatetorkitchen.com. Check out all of the delicious buzzy submissions from this fun group of talented and creative bloggers!
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Fudgy Espresso Brownies with Sweet Potato, Black Beans and Hazelnuts with Coffee Cream Cheese Frosting
- Sweet potato may be cooked in a microwave for about 8 minutes until tender. Fork mashed is fine.
- I like to use a 15 oz. can of organic, unsalted black beans, drained and rinsed. I find it easier to puree the entire can in a high speed blender, like a Vitamix or purée in your processor before you get started. If it’s being stubborn, add about 2 tsps of water to get it going. I like to add the excess purée to hummus, soups, nachos…
1 cup cooked and mashed organic sweet potato, approximately 1 large
½ cup organic black beans, pureed (unsalted if using canned)
2 organic eggs, room temperature and lightly beaten
¾ cup good quality cocoa powder
1 Tbs flax meal (optional)
½ cup 70% dark chocolate, chopped
1/3 cup hot espresso or very strong dark roast coffee
½ cup dark brown sugar, packed
1-2 Tbs dark maple syrup (to taste)
3 Tbs unsalted organic butter, melted and cooled (reserve the remaining 5 Tbs for the frosting)
1 tsp vanilla paste or extract
1 tsp kosher salt
½ tsp baking soda
1/3 cup chopped hazelnuts plus more for topping
1- Preheat oven to 350F and butter an 8”x8” baking pan and line with parchment.
2- Prepare espresso/coffee and in a medium sized bowl, pour hot coffee over chopped chocolate. Stir until melted and set aside to bring to room temperature. Melt butter, and set aside to bring to room temp as well.
3- In a food processor, pulse cocoa powder, sugar, flax meal (if using), salt and baking soda until combined.
4- Add sweet potato and black bean purée and pulse until combined. Add the balance of ingredients (eggs, maple syrup, melted chocolate coffee mixture, butter, vanilla and hazelnuts) and pulse until just combined, be careful not to over mix.
5- Spread batter into prepared baking dish and bake for 25 minutes. Allow to cool on a rack for 10 minutes and lift out and allow to cool completely (before frosting).
Coffee Cream Cheese Frosting
-If you prefer a more traditionally sweet frosting, double the sugar.
-This frosting is delicious everywhere and really great with banana bread!
8 oz package cream cheese
5 Tbs butter, room temperature
1 ½ cups powdered sugar, sifted
1 Tbs instant espresso dissolved in 1 Tbs boiled water, brought to room temperature
1 tsp vanilla paste or extract
1- In a mixer using a paddle attachment, beat cream cheese and butter on medium until creamy.
2- Add one cup of powdered sugar and continue. When fully incorporated add coffee and vanilla and continue beating and add remaining sugar. Beat until creamy and glossy, about 2 minutes. Try not to eat it all with a spoon.
Taste your work!