Peppermint Black Bean Brownies

• Vegetarian
• Gluten free

• Produce

  • 1 3/4 cup 1 19 oz can black beans

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 2 Eggs

• Canned Goods

  • 2 tbsp Applesauce, unsweetened

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/4 cup Almond meal
  • 1 1/2 tsp Baking powder
  • 1/3 cup Chocolate chips, dairy-free
  • 3/4 cup Cocoa powder
  • 1 tsp Peppermint extract
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

Found on thehealthymaven.com

Ingredients

• 1 19 oz can black beans (about 1 3/4 cup), well rinsed and drained
• 1/4 cup unsweetened almond milk
• 1/3 cup maple syrup
• 2 eggs
• 2 T unsweetened applesauce
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 3/4 cup cocoa powder
• 1/4 cup almond meal*
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/3 cup dairy-free chocolate chips**
• Optional: 1/4 cup crushed candy cane for a seasonal topping

Directions

• Preheat oven to 350 degrees F.
• In a blender or food processor, combine black beans and almond milk until smooth.
• Once smooth add in maple syrup, eggs, applesauce, vanilla extract, and peppermint extract and process for 30 seconds until well combined.
• In a separate bowl combine cocoa powder, almond meal, baking powder, and sea salt.
• Slowly incorporate dry ingredients into food processor until well combined.
• Add in chocolate chips by hand.
• Grease an 8 x 8 (or 9 x 9) inch baking pan with coconut oil or non-stick spray.
• Add batter to pan and smooth out top.
• Bake for 30 minutes.
• Remove from oven and let cool for at least 20 minutes before cutting and removing from pan.
• Top with crushed candy cane if desired.
• Store in refrigerator for several days.

Nutrition