Peppermint Black Bean Brownies

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Servings: 12

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

2 "chia eggs"

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,


  1. 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).


  1. To food processor, add black beans, melted coconut oil, melted chocolate, vanilla, and peppermint extracts. Blend until smooth.


  1. Finally sift in dry ingredients: cocoa powder, baking powder, salt, brown and white sugars.


  1. 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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