Recipe and photo by A Legume a Day.
Fudgy Peppermint Black Bean Brownies
Serves: 6 – 8
- 1.5 cups cooked black beans (=1 15-oz. can)
- 1/2 cup oats
- 1/2 cup maple syrup
- 2 Tbs unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 2 Tbs milk
- A pinch of salt, to taste (if using salted beans, you will likely need less salt)
- 1/2 cup chocolate chips or chunks, or to taste – OR use chocolate mints in the batter
- Chocolate mints (like Andes chocolate mints, not a hard chocolate peppermint candy), to top
- Preheat the oven to 350°F.
- Drain and rinse beans very well.
- Blend oats in a food processor or high-speed blender to the consistency of flour.
- Add all other ingredients (beans, maple syrup, cocoa powder, vanilla extract, baking powder, milk, and salt) except the chocolate and process until smooth. Scrape down the sides as necessary. There are no raw eggs or flour, so you may want to taste the batter and decide how much salt to add.
- Add the regular chocolate and stir in (do not puree). As indicated in the ingredient list above, you could use chocolate mints in the batter, if you prefer.
- Spray a muffin tin, mini loaf pan, or 8×8 baking dish. Transfer batter to the baking vessel. If using a muffin tin, this will make 6 to 8 muffins, depending on how large you want them.
- Baking time will vary based on your vessel and oven. Bake until the center has set and the edges are firm (about 22 minutes for an 8×8 baking dish or 15-18 minutes in a muffin tin). Remove from the oven and immediately top with chopped chocolate mints so the carryover heat melts them. Let the brownies sit for several minutes to cool slightly before removing from the pan.
- Store in an airtight container in the refrigerator. Warm them slightly in the microwave before eating if desired to enjoy melty chocolate.
- In addition to topping with chocolate mints, you can also replace some or all of the chocolate in the batter with chocolate mints.
- Instead of oats, you could use 1/3 cup of oat flour.