Happy (almost) Christmas week! I feel we’ve nearly reached the pinnacle of holiday spirit. For me, it peaks around the 20th and by Christmas Eve I’ve calmed back down to normal person emotions. But until then, I will buy gifts and wrap presents and bake Christmas-y treats like these 1-bowl fudgy peppermint brownies like a mad woman. They’re so good you’d never guess they were vegan, gluten-free, and loaded with good-for-you nutrients. Yipeee!
The batter is so simple. It all happens in ONE BOWL – your food processor! This ensures the the black beans are completely pulverized and undetectable in the finished product.
Look at that fudgy goodness. It’s honestly so good you could just eat it straight, which I have a number of times. Because there’s no eggs, no regret. It’s science.
Baking these guys in a muffin tin allows every brownie to achieve that perfect, slightly-firm edge and ooey-gooey center. But, I’ve had plenty of people bake these in pans with similar success. So really, it’s your call! I just prefer the bites because I like miniature things. There, I said it.
These brownies get their peppermint two ways:
1) Peppermint extract inside the brownies, and
2) A dusting of crushed candy canes on top.
Chocolate and mint are kind of meant to be together, and these brownies only solidify that fact.
These really are the perfect, healthier GF and V dessert for all your holiday gatherings this coming week (and even New Year’s parties!). They are super moist and fudgy in the center, firm but not too crisp on the edges, and loaded with intense chocolate flavor from both cocoa powder and chocolate chips.
You and your friends will LOVE these brownies. Trust me. I took these down to the staff in our new apartment building and I believe the phrase “inhaled them” was the word most used when I returned later to drop off more treats. Total win (and no black beans detected). Score and score.
And if you happen to have some on hand, coconut whipped cream makes thee BEST frosting for these little guys! Enjoy!
- 1 15 oz. can (~ 1 3/4 cups) unsalted black beans, thoroughly rinsed and drained
- 2 flax 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
- heaping 1/2 cup raw sugar, finely ground in a food processor (or sub granulated)
- scant 1/4 tsp peppermint extract* (I like Frontier brand)
- 1/4 cup semisweet chocolate chips (non-dairy, gluten-free)
- 2 Tbsp finely crushed candy canes
- Preheat oven to 350 degrees F (176 C) and lightly grease a 12-slot standard size muffin pan (not mini).
- Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
- Add remaining ingredients besides candy canes, peppermint extract and chocolate chips, and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
- If the batter appears too thick, add 1-2 Tbsp water or almond milk and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
- Add in peppermint extract a little at a time, pulse, sample and adjust until it's to your liking. I liked 1/4 tsp. Then stir in chocolate chips.
- Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
- Bake for 21-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
- 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. Plus, they’re vegan so it doesn’t really matter anyway.
- Dust with crushed candy cane and serve immediately. Topping them with coconut whipped cream makes them ultra decadent and pairs perfectly with the chocolate-mint flavor.
- Store in an airtight container for up to a few days. Refrigerate to keep longer.
*You can bake these in an 8x8, just extend the baking time to between 25-30 minutes. 27 should be your sweet spot.
*Prep/cook time does not include cooling time.