Peppermint Brownies

Peppermint Brownies

Do you remember a commercial a few years back that was for a particular dark chocolate and peppermint candy bar? “Feel the sensation” was the catchy tagline and I have to admit I was totally drawn in. I LOVE the combination of dark chocolate and peppermint! The deep, dark richness of the chocolate is balanced so beautifully by the light, refreshing, cooling peppermint. Heavenly. I just had to make a holiday dessert combining these two fabulous flavors, so I tweaked my favorite black bean brownie recipe and came up with these beauties! They are full of fiber, rich, chocolatey, and have just the right amount of peppermint pop! I have served these at several parties and the response is always the same, “These taste like peppermint patties! Yum!” They really do have a delicious fudge-like texture and are quite addicting! Just FYI: peppermint oil has been found to soothe the GI tract, so all of those who suffer from IBS eat up and “feel the sensation”!

Peppermint Brownies 2

Peppermint Brownies 3

1 (15-ounce) can black beans, well rinsed and drained

2 tablespoons flaxseed meal mixed with 5 tablespoons water

3 tablespoons applesauce

3/4 cup cocoa powder

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup coconut sugar

1 1/2 teaspoons baking powder

5 drops doTerra peppermint oil

1/2 cup mini chocolate chips (I like Enjoy Life brand)

organic powdered sugar for dusting

Preheat the oven to 350 degrees. Lightly grease a 12-slot standard size muffin pan (I used coconut oil). Rinse and drain your black beans. Prepare flax eggs 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 (except for the chocolate chips) and puree – about 3 minutes – scraping down the sides as needed. You want to get a smooth consistency. If the batter is too thick, add a Tbsp or two of water and pulse again. I needed to add a bit of water to my batter. It should be slightly less thick than chocolate frosting but you don’t want it runny. Fold in the chocolate chips. Evenly distribute the batter into the greased muffin tin and smooth the tops with a spatula.
Bake for about 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. Mine took about 24 minutes. Remove from the oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. Lightly dust with powdered sugar. Store in an airtight container for up to a few days. Refrigerate to keep longer or wrap and freeze.

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