Fudgy Vegan Black Bean Brownies with Maple Cream Cheese Frosting

First, prepare the flax egg: mix 2 tbsp ground flax with 6 tbsp water and let sit for 10 minutes or until thick.

For the brownies: Add the prepared flax egg, 1 can rinsed and drained black beans, 1/2 cup cacao powder, 1/2 cup quinoa flour, 1/3 cup maple syrup, a splash of vanilla, a pinch of sea salt, and a pinch of baking powder to a food processor. Blend until a completely smooth batter forms. Pour the batter into a greased brownie pan (a mini loaves pan was used as an example) and bake at 350°F (175°C) for about 20 minutes. Let cool completely.

For the maple cream cheese frosting: Ensure 1 cup of cashews have been soaked overnight and drained. In a blender, combine the soaked cashews, 3 tbsp maple syrup, 2 tbsp maca powder, a splash of vanilla, a pinch of sea salt, and 1/3 cup oat milk. Blend until thick and creamy. Place the frosting in the fridge for about an hour to thicken up. Once the frosting is thick and the brownies are cooled, spread the frosting over the brownies and place them back in the fridge to set before cutting.