Vegan Peppermint Brownies
Ingredients
The brownies
-
1
15-oz can
unsalted black beans (thoroughly rinsed and drained)
-
2
Tbsp
flaxseed meal (to make flax eggs)
-
5
Tbsp
water (to make flax eggs)
-
3
Tbsp
coconut oil (melted)
-
¾
cup
cocoa powder
-
1½
tsp
baking powder
-
½
tsp
salt
-
1
tsp
pure vanilla extract
-
½
cup
raw sugar (finely ground in a food processor)
-
¼
tsp
peppermint extract
-
¼
cup
semisweet chocolate chips (non-dairy, gluten-free)
The topping
-
2
Tbsp
finely crushed candy canes
Instructions
- Preheat the oven to 350°F (176°C) and lightly grease a 12-slot standard muffin pan.
- Prepare the flax egg by combining flaxseed meal and water in a food processor, pulse, and let it rest.
- Add the remaining ingredients except for candy canes, peppermint extract, and chocolate chips to the food processor and puree until smooth.
- If the batter is too thick, add 1-2 Tbsp of water or almond milk and pulse again.
- Add peppermint extract gradually, adjusting to taste, then stir in the chocolate chips.
- Distribute the batter evenly into the muffin tin and smooth the tops.
- Bake for 21-26 minutes until the tops are dry and edges start to pull away.
- Remove from the oven and let cool for 20-30 minutes before gently removing from the pan.
- Dust with crushed candy canes and serve immediately.
Nutrition Facts (estimated)
Servings
12 brownies
Calories
187
Total fat
6g
Total carbohydrates
30g
Total protein
6.2g
Sodium
99mg
Cholesterol
0mg
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