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1
For the brownies:
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Preheat oven to 350u00b0F. Use a bit of the shortening to lightly spread over the bottom and sides of an 8x8-inch baking pan.
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3
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.
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4
Sift together the sugar, salt, and cocoa powder in a small bowl.
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5
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.
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6
Pour the mixture into the baking pan. Bake for 30-35 minutes or until a knife inserted in the center comes out clean.
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7
Transfer the pan to a wire rack and allow the brownies to cool completely.
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8
Once completely cool, cut into squares, remove from the pan, and add the frosting. Decorate with mint sprigs if you'd like.
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9
For the frosting:
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Whisk together the shortening, bourbon, cocoa powder, and soy milk in a medium bowl.
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11
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.
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12
When the brownies are completely cool, cut them into squares, remove from the pan and frost.
