Here is the brownie recipe! I will add my notes in red. These don't make a fudgy, melt-in-your mouth brownie (need the butter for that!), but they are a delicious, moist, cake-like brownie that will satisfy your sweet tooth!
1 1/3 cup water
2/3 cup + 2T bean puree (white or black) I used 2/3 cup only since I didn't want to open another freezer bag of puree and I freeze them in 2/3 cup increments.
1 1/2 T white vinegar
1/3 cup creamy peanut butter
2 cup whole wheat flour
1 1/3 cup sugar
1/4 cup cocoa powder
1/2 Tbs salt
1 tsp baking soda
Preheat your oven to 350F. Combine wet ingredients and mix. Combine all dry ingredients in a separate bowl and add to the wet ingredients. Pour into a greased 9x13 pan and bake 27-35 minutes or until a toothpick stuck in the center comes out clean. Mine took 32 minutes. Top with icing directly out of oven.
Peanut Butter Icing
1/2 cup powdered sugar
2 T creamy peanut butter
2 T milk (1 tsp noninstant cannery milk plus 2 Tbs water - 2 tsp if using instant dry milk)
Mix dry ingredients then add water and peanut butter.
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