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Peppermint Black Bean Brownies
Preheat oven to 350 degrees and line an 8x8 pan with parchment paper. In bowl of food processor, blend 3 tablespoons of chia seeds with 4 tablespoons of black bean cooking liquid and 2 tablespoons of water. A thick, gelatinous "egg" mixture will be the result, 2. Melt semi-sweet chocolate in microwave or using a double boiler on the stovetop. Set aside and melt the coconut oil in the microwave unt. . .
Prep Time: 00:00
Cook Time: 00:00
15 oz can black beans, drained and rinsed, cooking liquid reserved
3 tablespoons coconut oil
2 ounces semisweet chocolate
2/3 - 3/4 cup cocoa powder
1 1/2 teaspoons vanilla
1 teaspoon peppermint extract
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/4 cup brown sugar
crushed candy canes, for sprinkling
1Preheat oven to 350 degrees and line an 8x8 pan with parchment paper.
2In bowl of food processor, blend 3 tablespoons of chia seeds with 4 tablespoons of black bean cooking liquid and 2 tablespoons of water. A thick, gelatinous "egg" mixture will be the result,
- Melt semi-sweet chocolate in microwave or using a double boiler on the stovetop. Set aside and melt the coconut oil in the microwave until liquid (about 30 seconds).
- To food processor, add black beans, melted coconut oil, melted chocolate, vanilla, and peppermint extracts. Blend until smooth.
- Finally sift in dry ingredients: cocoa powder, baking powder, salt, brown and white sugars.
- Scrape batter into prepared baking pan. It should be thick, but spreadable. Sprinkle on crushed candy cane for extra pepperminty joy. Bake for 25-35 minutes, until edges are pulling away from sides of pan and top looks dry. It's better to air on the side of caution and have these brownies under-baked rather than over-baked-- a knife or toothpick will stil come out with some batter on it.
7Slice into squares once completely cooled and store in cool dry place in a sealed container.
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