Gluten-Free Black Bean Peppermint Brownies
These Gluten-Free Black Bean Peppermint Brownies are rich, fudgy, and perfect for the holidays! Made with black beans, almond flour, and naturally sweetened with maple syrup, they’re topped with a light white chocolate cream cheese frosting and crushed candy canes for a festive treat that’s healthier than traditional brownies.
This Gluten-Free Black Bean Peppermint Brownies Recipe is one I make all the time, especially during the holidays when I want a festive treat that’s both rich and a bit healthier. These fudgy brownies are made with black beans, which you’d never guess from the taste, but they give the brownies a wonderful texture while boosting the nutrition.
Topped with a light and creamy white chocolate cream cheese frosting and sprinkled with crushed candy canes, these brownies bring the perfect holiday cheer. They’re naturally sweetened with maple syrup and coconut sugar, making them lower in sugar than traditional brownies, and they’re gluten-free, using almond flour to keep the texture soft and satisfying. What sets this recipe apart is how easy it is to make, with simple, clean ingredients that don’t compromise on flavor or texture.
Why You’ll Love This Gluten-Free Black Bean Peppermint Brownies Recipe
- Fudgy texture: Black beans create a rich, moist brownie texture with no beany flavor.
- Naturally sweetened: Maple syrup and coconut sugar add sweetness without refined sugar.
- Festive touch: Topped with white chocolate cream cheese frosting and candy canes.
- Gluten-free: Made with almond flour, perfect for those with gluten sensitivities.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free black bean peppermint brownies:
Black Beans: You can use canned black beans or cook them yourself.
Almond Butter: Swap with sunflower seed butter, peanut butter or cashew butter for a different nutty flavor.
Maple Syrup: Use honey or agave syrup as a sweetener alternative.
Light Olive Oil: Substitute with melted coconut oil, avocado oil, or vegetable oil for a different flavor profile.
Apple Cider Vinegar: Replace with white wine vinegar or lemon juice for acidity.
Egg: For an egg-free option, use a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water).
Almond Flour: Replace with gluten-free oat flour or coconut flour for a different texture.
Cocoa Powder: Use regular cocoa powder or dark cacao powder for a richer chocolate flavor.
Coconut Sugar: Swap with brown sugar or date sugar as a natural sweetener alternative.
Vanilla Extract: You can use imitation or pure vanilla extract.
Mini Chocolate Chips: You can use regular semisweet chocolate chips. or dark chocolate chips. Choose the brand that best meets your dietary needs.
Cinnamon: Omit or replace with nutmeg for a different warm spice.
White Chocolate Cream Cheese Frosting: For a dairy-free option, use a vegan cream cheese substitute.
White Chocolate Chips: Replace white chocolate melting wafers with dairy-free white chocolate or skip it altogether for a simpler cream cheese frosting.
Peppermint Extract: Use peppermint oil (food-grade) as a concentrated alternative to extract.
How to Make My Candy Cane Brownies with Cream Cheese Frosting
Step 1: Make the Brownie Batter
Preheat the oven to 350°F (175°C). Line an 8×8″ square baking pan with parchment paper and grease the exposed sides of the pan.
Rinse and drain your black beans. In an upright blender or food processor, combine the black beans, almond butter, maple syrup, oil, apple cider vinegar , and vanilla extract. Blend until well combined.
Add the egg, almond flour, cocoa powder, coconut sugar, cinnamon, baking powder, and salt and blend again until the mixture is smooth.
Add the 1/3 cup of chocolate chips (mini) and pulse several times to fold them into the batter. You can sprinkle extra chocolate chips over the top of the brownie if desired.
Step 2: Bake the Brownies
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the brownies to cool completely before frosting.
Step 3: Make the White Chocolate Cream Cheese Frosting
In a microwave-safe bowl, melt the white chocolate wafers with coconut oil in 20-second intervals, stirring in between, until smooth. Let it cool slightly.
In a mixing bowl or the chopper cup with my favorite immersion blender, beat the cream cheese until smooth.
Add the melted white chocolate to the cream cheese and mix until well combined.
Gently fold in the whipped cream and peppermint extract (or essential oil) until the frosting is smooth and fluffy.
Step 4: Assemble the Brownies
Once the brownies are completely cooled, spread the white chocolate cream cheese frosting over the top.
Chill the brownies in the refrigerator or freezer until the frosting is set.
Cut the brownies into squares. Wipe your knife with a paper towel in between cuts.
Smash 1 dozen small candy canes and sprinkle them over the fudgy black bean brownies.
Serve and enjoy!
Peppermint Brownies with Black Beans Recipe Notes
Black Beans: Be sure to rinse and drain your black beans thoroughly. Using a high-speed blender or immersion blender will ensure they are blended smoothly and undetectable in the brownie.
Peppermint Extract: Peppermint extract can be strong, so start with a few drops.
Peppermint Candy: You can use candy canes or peppermint candy. You’ll want to sprinkle them on top of your frosting immediately before serving. The food coloring in the candy can start to bleed onto the white frosting over time and after being refrigerated together. If this happens, you can use a toothpick and swirl the melted candy into the frosting for a beautiful marbled effect. They will still taste delicious!!
Make-Ahead: These brownies can be made in advance and stored in the fridge. You’ll want to spread the frosting immediately after you make it. If you chill the frosting separate from the brownies, you’ll want to bring it to room temperature to make it easier to spread.
Do you love peppermint? Here are more delicious desserts with candy canes:
- Peppermint Bark Cottage Cheese Ice Cream
- Healthier Viral Peppermint Chocolate Date Bark
- Gluten-Free Chocolate Peppermint Whoopie Pies
- Gluten-Free Chocolate Peppermint Cookies
- Gluten-Free Peppermint No-Bake Cheesecake
Gluten-Free Black Bean Peppermint Brownies
Ingredients
Black Bean Brownies:
- 15 oz black beans
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1 tablespoon light olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 2 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
White Chocolate Cream Cheese Frosting:
- 8 oz cream cheese
- 2 cups whipped cream
- 2/3 cups white chocolate melting wafers or white chocolate chips
- 1/2 teaspoon coconut oil
- 3 drops peppermint extract
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8" square baking pan with parchment paper and grease the exposed sides of the pan.Rinse and drain your black beans. In an upright blender or food processor, combine the black beans, almond butter, maple syrup, oil, apple cider vinegar , and vanilla extract. Blend until well combined.Add the egg, almond flour, cocoa powder, coconut sugar, cinnamon, baking powder, and salt and blend again until the mixture is smooth.Add the 1/3 cup of chocolate chips (mini) and pulse several times to fold them into the batter. You can sprinkle extra chocolate chips over the top of the brownie if desired.
- Pour the batter into the prepared baking pan and spread it evenly.Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.Allow the brownies to cool completely before frosting.
- In a microwave-safe bowl, melt the white chocolate wafers with coconut oil in 20-second intervals, stirring in between, until smooth. Let it cool slightly.In a mixing bowl or the chopper cup with my favorite immersion blender, beat the cream cheese until smooth.Add the melted white chocolate to the cream cheese and mix until well combined.Gently fold in the whipped cream and peppermint extract (or essential oil) until the frosting is smooth and fluffy.
- Once the brownies are completely cooled, spread the white chocolate cream cheese frosting over the top.Chill the brownies in the refrigerator or freezer until the frosting is set.Cut the brownies into squares. Wipe your knife with a paper towel in between cuts.Smash 1 dozen small candy canes and sprinkle them over the fudgy black bean brownies.Serve and enjoy!
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