Peppermint Brownies (WFPB)
Mostly wholesome ingredients make delicious and decadent brownies!
Servings 16 small brownies
Ingredients
- 1 can black beans, drained and rinsed (1.5 cups cooked beans)
- 3/4 cup almond butter
- 3/4 cup maple syrup (or 1 cup packed soft dates)
- 2 tsp baking powder
- 1/3 cup cocoa powder
- 1/4 cup cornstarch (or arrowroot powder)
- 1/4 cup ground flaxseed
- 1/2 tsp salt
- 1 tsp peppermint extract or 1 drop essential oil
- 3/4 cup chocolate chips
- 1-2 candy canes
Instructions
- Preheat oven to 350 degrees. Get out an 8x8 inch square pan or a slightly larger pan (9x13 inch will make thin brownies but will also work). No need to grease it, but you can line it with parchment paper if you want easier clean-up.
- Add all the ingredients except chocolate chips and candy canes to a food processor. Process until completely smooth. If using dates, you might need to add a few tablespoons of water to make it blend.
- Stir in the chocolate chips.
- Spread the batter into the pan. Sprinkle additional chocolate chips on top. Let your soul tell you how many.
- Bake for 25-28 minutes, until a toothpick comes out clean. While the brownies are baking, crush the candy canes. You can put them in a food processor or blender and pulse for a just a few seconds, or put them in a ziplock bag and hit them with a heavy spoon or mug.
- As soon as you pull the brownies out of the oven, sprinkle the crushed candy cane on top. Let cool 30 minutes, then refrigerate for 30 more minutes. This is important for the best texture.
