Black Bean Peppermint Fudge Brownies

Ingredients

  • 1 (15 oz.) can unsalted black beans, thoroughly rinsed and drained
  • 2 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
  • 1/2 cup raw sugar, finely ground in a food processor (or just use granulated sugar)
  • 1 tsp. peppermint extract
  • 1/3 cup flour of your choice
  • 1/4 cup semisweet chocolate chips (non-dairy, gluten free)
  • 2 tbsp. finely crushed candy canes

Black Bean Peppermint Fudge Brownies

Instructions
1. Preheat oven to 350 degrees and lightly grease a 12-slot standard size muffin pan.
2. Use blender or food processor to blend all ingredients EXCEPT flour, candy canes, and chocolate chips. Puree about 3 minutes until smooth– scraping down sides as needed.
3. If the batter appears too thick, add 1-2 tbsp. water or milk and pulse again. It should have the consistency of frosting.
4. Stir in flour until blended and then stir in chocolate chips.
5. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
6. Bake for 20-28 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25 minutes.
7. 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.
8. Dust with crushed candy cane and serve immediately and whipped cream is optional.
9. Store in an airtight container for up to a few days. Refrigerate to keep longer.


Nutrition Info per Serving (1 serving = 1 brownie):
Nutrition Facts

Amount Per Serving
Calories 111.8
Total Fat 4.7 g
Saturated Fat 3.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.6 g
Cholesterol 23.3 mg
Sodium 98.2 mg
Potassium 166.0 mg
Total Carbohydrate 15.9 g
Dietary Fiber 4.1 g
Sugars 5.3 g
Protein 4.3 g
Vitamin A 0.8 %
Vitamin B-12 1.0 %
Vitamin B-6 1.7 %
Vitamin C 0.0 %
Vitamin D 1.3 %
Vitamin E 0.1 %
Calcium 4.0 %
Copper 10.5 %
Folate 11.1 %
Iron 7.0 %
Magnesium 9.8 %
Manganese 13.7 %
Niacin 1.1 %
Pantothenic Acid 0.8 %
Phosphorus 8.9 %
Riboflavin 2.8 %
Selenium 1.3 %
Thiamin 4.6 %
Zinc 4.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Inspired by Taste of Home

Print the Recipe

Save to Pinterest
LEAVE A COMMENT

 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *