Frosted Mint Julep Black Bean Brownies (Dairy Free)

For the brownies:

Preheat oven to 350ºF. Use a bit of the shortening to lightly spread over the bottom and sides of an 8×8-inch baking pan.

Combine the ground chia seeds (I used a coffee grinder to grind mine) with the 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, remove from the pan, 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 more of the 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 frost.