Vanishing Black Cocoa Brownies

The good thing is, you can make them over and over and over…till death do you part!

Ahhhh!  I know that sounds a little morbid, but we’re coming up on Halloween, my favorite holiday and we have to have a little spooky fun here, ya know?  So were-wolf with me, k?

I used King Arthur’s Black Cocoa and Dutch Cocoa in these brownies, which by the way are very moist, yet cake-like and the texture is amazing.

If you’ve never used black cocoa give it try!  Black cocoa is a super-dark Dutch-process cocoa. It gives your chocolate treats an intense, deep chocolate color and is ultra-rich in flavor, so you don’t need to use as much.

This rich cocoa will make the darkest chocolate cake or cookies you’ve ever seen.

Ingredients

• 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
• or
• Drizzle
• 1/2 cup melted peanut butter
• 1/2 cup melted milk chocolate
• Toppings, Optional
• Reese's Pieces chopped
• Mini chocolate chips

Instructions

1. Preheat the oven to 350 degrees and spray a 9x9 baking pan with non-stick spray.
2. Using mixer, beat bananas until pureed.
3. Add the rest of the wet ingredients and mix until combined.
4. ...........................

for full recipes please see : www.thebakingchocolatess.com

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