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 8x8" 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!
Video
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.
Did you make this recipe?Please let me know in the comments below how it turned out :)