There is something magical about the marriage of mint and chocolate. The brightness of mint complements the richness of chocolate to make a fresh, yet deeply satisfying taste. Imagine schnapps and hot chocolate or mint Girl Scout cookies...what could taste better?
Gluten free...but they'd never know
It's hard to believe that this recipe starts with a can of drained black beans. These brownies are easily made from ingredients in your pantry and entirely gluten free.
Make sure to grease and cool
Take the time to grease the pan well before baking. The brownies will serve up easily once they are completely cooled. Trust me, I understand the desire to eat them while warm...but be patient and let them cool, it'll be worth it!
Peppermint Black Bean Brownies
- 1 15- ounce can black beans or 1 ½ cups cooked black beans
- 3 large eggs
- 3 tablespoons canola oil
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon instant coffee (optional)
- ⅓ cup chocolate chips
- Preheat oven to 350°F. Grease the bottom and sides of an 8 x 8-inch baking pan with non-stick cooking spray or a small amount of oil.
- Rinse and drain the black beans and place them in a food processor or blender. Process them until smooth. Add a tablespoon or two of water if needed to create a smooth paste.
- To the black bean puree’, add eggs, oil, sugar, cocoa powder, vanilla and peppermint extracts, baking powder, salt and instant coffee. Process in the food processor to combine or stir together in a bowl.
- Spread the batter evenly into the prepared pan. Sprinkle with chocolate chips.
- Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before cutting into squares.
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