My sister made me do it. She made me make (and eat, of course) these decadent Frosted Mint Julep Black Bean Brownies. Okay so she didn’t make me, but once she started sending me texts of a bunch of ideas for tasty treats, I couldn’t stop thinking of brownies. And mint juleps. I decided that Frosted Mint Julep Black Bean Brownies would be the bomb. They are!
These goodies are flourless and dairy free, too. I hesitate to say they’re gluten free, only because I’m not 100 percent positive that Maker’s Mark bourbon is gluten free. I’ve read that it is, and have sent a note to the company to get a definitive answer, but haven’t yet heard back from them.
They’re dairy free because I didn’t have any eggs on hand when I started to put these together, and didn’t feel like running to the store. So I used a mixture of ground chia seeds and water to replace the eggs, and vegetable shortening instead of butter for both the brownies and the frosting. The baking chocolate is dairy free, too.
And then we have the black beans. Yes, black beans. I swear you don’t taste them in the brownies and they help add moisture and some fiber to these goodies. The chocolate frosting? Well, it literally tops off these brownies beautifully, but if you don’t want the added sweetness, give them a dusting of powdered sugar for a pretty presentation.
Since it’s almost time for the Kentucky Derby, why not enjoy the classic flavors of a mint julep paired up with the chocolaty goodness of brownies? Frosted Mint Julep Black Bean Brownies are a winner in my book.
Frosted Mint Julep Black Bean Brownies (Dairy Free)
Yields 9 brownies
Recipe inspired by Whole Foods Market
Frosted Mint Julep Black Bean Brownies (dairy free)
For the brownies
- 2 tablespoons ground chia seeds
- 6 tablespoons water
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 (15-ounce) can black beans, drained and rinsed
- 6 tablespoons vegetable shortening, melted, plus a bit extra to spread in the baking pan
- 3 tablespoons Maker’s Mark bourbon
- 1 teaspoon pure peppermint extract
- 1/2 cup coarsely chopped semi-sweet baking chocolate
- 1/3 cup chopped toasted pecans
- 1 sprig fresh mint leaves as garnish (optional)
For the frosting
- 1 tablespoon vegetable shortening, melted
- 1 teaspoon Maker’s Mark bourbon
- 4 tablespoon unsweetened cocoa powder
- 1-1/2 tablespoons cup soy milk
- 1-1/4 cup powdered sugar
For the brownies
- Preheat your oven to 350 degrees F. Use a bit of the shortening to lightly spread over the bottom and sides of an 8X8-inch baking pan.
- Combine the ground chia seeds (I used a coffee grinder to grind mine) with the 6 tablespoons of water. Stir and let the mixture stand for about 5 minutes until it gels.
- Sift together the sugar, salt, and cocoa powder in a small bowl.
- Add the beans, chia mixture, sugar mixture, melted shortening, bourbon, and peppermint extract to a food processor. Blend until smooth.
- Transfer the mixture to a bowl and fold in the chopped chocolate and pecans.
- Pour the mixture into the baking pan.
- Bake for 30-35 minutes or until a knife inserted in the center comes out clean.
- Transfer the pan to a wire rack and allow the brownies to cool completely.
- Once completely cool, cut into squares and add the frosting.
- Decorate with mint sprigs if you’d like.
For the frosting
- Whisk together the shortening, bourbon, cocoa powder, and soy milk in a medium bowl.
- Add the powdered sugar and continue to mix until smooth. Add a bit more powdered sugar for a thicker frosting. If it becomes too thick, add a bit of soy milk, a little at a time, to thin it out.
- When the brownies are completely cool, cut them into squares, remove from the pan and spread the frosting over the top.