Black Bean Peppermint Brownies with White Chocolate Swirl
Gooey and Delicious!
Flourless brownies loaded with fiber and protein (thanks to the beans), baked with peppermint essential oil, and drizzled in a peppermint white chocolate swirl. Great for those seeking a delicious dessert but are sensitive to gluten (and refined sugar).
1 1/2 cups black beans, (1 15-oz can, drained and rinsed very well)
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup
2 tbsp monkfruit, or 2 tbsp sugar
1/4 cup avocado oil
2 tsp pure vanilla extract
1/2 tsp baking powder
2/3 cup semi sweet chocolate chips
4 drops peppermint essential oil
2 oz white chocolate, melted
3 drops peppermint essential oil
semi sweet chocolate chips as topping
Preheat oven to 350 F.
Combine all ingredients except chips and peppermint essential oil in a food processor and blend REALLY WELL until completely smooth.
Stir in the chips and peppermint essential oil.
Pour into a greased 5 x 5 pan.
Melt white chocolate. Add 3 drops peppermint essential oil to melted white chocolate. Drizzle on top of brownie batter, then sprinkle extra chocolate chips over the top.
Bake for 18-22 minutes, then let cool at least 10 minutes before trying to cut. (Best if left overnight in a fridge.)
Makes 9-12 brownies.
These are so yummy, and I can’t wait for you to try them! Leave a comment to let me know how they work out for you!