Fudgy Peppermint Brownies

Fudgy peppermint brownies

Portions: 16

Prep Time: 15 minutes

Cook Time: 30 minutes

These fudgy peppermint brownies are rich, dense, and deeply chocolatey with just the right amount of cool peppermint to brighten each bite.

Ingredients

• 2 tbsp ground flax

• ¼ cup warm water

• 2 eggs

• Two 14 oz cans of black beans, rinsed & drained

• 2 tbsp olive oil

• ½ cup cocoa powder

• ⅔ cup pure maple syrup

• 2 tsp peppermint extract

• 1 tsp vanilla extract

• ½ tsp baking powder

• 1 cup spelt or whole wheat flour

• ½ cup dark chocolate chips

Topping Ingredients(optional)

• ½ cup dark chocolate chips

• 1 tbsp refined coconut oil

• 2 tbsp crushed candy canes

Instructions

1. In a small bowl, mix the ground flax with water and let it sit for a few minutes to set.

2. Preheat the oven to 350°F (175°C).

3. In a food processor, combine the black beans, oil, maple syrup, peppermint extract, vanilla extract, flax mixture, eggs, and cocoa. Purée until smooth. Add the whole wheat flour and baking powder, then pulse just until combined. Stir in ½ cup of chocolate chips by hand.

4. Line a 9 × 9-inch square baking pan or a round pie dish with parchment paper for easy removal and cleaning. (Tip: wetting the parchment makes it easier to shape to the pan.) Spread the batter evenly into the pan and smooth the top with a spatula.

5. Bake for 28–33 minutes, until the top looks dry and a toothpick comes out mostly clean. Cool in the pan for 15 minutes.

6. Meanwhile, place the remaining ½ cup of chocolate chips and the coconut oil in a bowl. Warm gently in the microwave in 30-second intervals, or melt over a double boiler, stirring until smooth.

7. Pour the melted chocolate over the cooled brownies and spread evenly with a spatula. Sprinkle with crushed candy cane. Let sit until the topping is set.

8. Cut into 16 pieces and serve.

Recipe adapted from: Desiree Nielsen