Chocolate Peppermint Brownies

Healthyish, gluten-free dark chocolate peppermint brownies with black beans! If you love mint and chocolate, you’ll dig these brownies.

Pepperminty, chocolatey, and actually kinda sorta good for you. The secret ingredient is black beans. And, the recipe was inspired by the one on MinimalistBaker.com. I’ve tweaked it and used real eggs, a little more coconut sugar, and more chocolate chips. So, they’re not vegan, but they are ageless. 

Chocolate Peppermint (Black Bean) Brownies
Serves 12
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 15 oz. can unsalted black beans, thoroughly rinsed and drained
  2. 2 organic, free-range eggs
  3. 4 tablespoons virgin coconut oil, melted
  4. 3/4 cup cocoa or cacao powder
  5. 1 1/2 teaspoons baking powder
  6. 1 teaspoon salt
  7. 1 teaspoon pure vanilla extract
  8. 3/4 cup finely ground coconut sugar
  9. 1/4 - 1/2 teaspoon peppermint extract
  10. 1/2 cup semisweet chocolate chips (60% cacao)
Instructions
  1. Preheat oven to 350 F and place baking cups in a 12-slot standard size muffin pan.
  2. In a food processor, place the black beans and whisked eggs, and pulse until combined, add the coconut oil, sugar, cacao powder, salt, and vanilla, and pulse until the batter is creamy and all ingredients combined, scraping down the sides as needed. Add the peppermint oil and 1/4 cup chocolate chips, pulse for a few seconds. If the batter is too thick, thin with a little water. Batter should be the consistency of the a frosting. If a more peppermint-y taste is desired, add another 1/4 teaspoon of peppermint oil. And, blend again.
  3. Evenly distribute the batter into each baking cup, top each with a few chocolate chips (from the remaining 1/4 cup).
  4. Bake for 21-26 minutes or until the tops are dry and the edges start to pull away from the sides. Avoid over-baking. They are better slightly under baked.
  5. Remove from oven and let cool for 20-30 minutes before removing from pan.
  6. Serve immediately.
  7. Store in an airtight container for up to a few days. Refrigerate to keep longer.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Ageless Diet Life http://agelessdietlife.com/