Vegan Peppermint Black Bean Brownies

• Vegetarian
• Gluten free

• Produce

  • 1 15 oz. can Black beans, unsalted

• Refrigerated

  • 2 Flax eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 cup Chocolate chips, semisweet gluten free non-dairy
  • 3/4 cup Cocoa powder
  • 1/4 scant tsp Peppermint extract* (i like frontier brand
  • 1/2 tsp Salt
  • 1/2 heaping cup Sugar, raw
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Desserts

  • 2 tbsp Candy canes

Found on minimalistbaker.com

Description

Ingredients

• 1 15 oz. can (~ 1 3/4 cups) unsalted black beans, thoroughly rinsed and drained
• 2 flax eggs
• 3 Tbsp coconut oil, melted
• 3/4 cup cocoa powder
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1 tsp pure vanilla extract
• heaping 1/2 cup raw sugar, finely ground in a food processor (or sub granulated)
• scant 1/4 tsp peppermint extract* (I like Frontier brand)
• 1/4 cup semisweet chocolate chips (non-dairy, gluten free)
• 2 Tbsp finely crushed candy canes

Directions

• Preheat oven to 350 degrees and lightly grease a 12-slot standard size muffin pan (not mini).
• Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
• Add remaining ingredients besides candy canes, peppermint extract and chocolate chips, and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
• If the batter appears too thick, add 1-2 Tbsp water or almond milk and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
• Add in peppermint extract a little at a time, pulse, sample and adjust until its to your liking. I liked 1/4 tsp. Then stir in chocolate chips.
• Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
• Bake for 21-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
• Remove from oven and let cool for 20-30 minutes before removing from pan. They will be tender, so remove gently with a butter knife or fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter anyway.
• Dust with crushed candy cane and serve immediately. Topping them with coconut whipped cream makes them ultra decadent and pairs perfectly with the chocolate-mint flavor.
• Store in an airtight container for up to a few days. Refrigerate to keep longer.

Nutrition