Monday, December 10, 2012

Gluten-Free Chocolate Peppermint Brownies

I promise I eat more than just dessert but the holiday season is upon us. And with the season comes lots of baking and treats.  I have been seeing black bean brownies floating around on Pinterest. Ever since making my Chocolate Chip Blondies which are made with chick peas or white beans I knew I had to give these a try! I adapted the recipe from Chocolate Covered Katie and I gave them a holiday spin for an Instagram challenge from my girl Sheereen.

Yes, there are black beans in these brownies. No, you can not taste them at all. The black beans actually makes them chocolatey rich. I understand if your still skeptical about putting beans in your brownies. I used to be one of the most pickiest eaters I know (or as I like to call it particular- meaning I like things a certain way). But over the course of my healthy eating journey I have learned not to knock it until you try it! I will now try anything....well almost anything, just to see if I like it. I try to leave the mental part of what I am eating out and just enjoy the flavors of food. What I have found is many food items I thought that I "hated" I actually really like. I encourage you to step outside your comfort zone. Get creative with your ingredients, try something new, and re-try something you dislike. Who knows you may surprise yourself and you have nothing to loose!

These chocolate peppermint brownies are sure to be a crowd pleaser  for your next holiday event- or chocolate craving! Don't tell anybody your secret ingredient and I doubt they will ever guess.

Here is the recipe rundown:

Kitchen tools- 8x8 pan or 9in pie pan, food processor, spatula, measuring spoons.

1 15oz can of black beans  (drained and rinsed very well)
3 tbsp cocoa powder- dutch or regular (more if you like)
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup or agave (I used agave)
3 stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil  (I used coconut oil)
2 tsp pure vanilla extract
1/2 tsp peppermint extract
1/2 tsp baking powder
1/2 cup Andes mint (broken into pieces) or chocolate chips (Not optional. Omit at your own risk.)
optional: more chips, for presentation

1. Preheat oven to 350 degrees.
2. Combine all ingredients in the food processor besides the chips. Blend until smooth- which may take a few minutes.
3. Take out blade and stir half of the chips in by hand. Grease baking pan- I used coconut oil spray. Pour batter into pan and sprinkle with remaining chips.
4. Bake for 18-22 minutes. Let cool for at least 10-15 minutes before cutting.

Makes 9-12 brownies. Try not to eat the whole pan in one sitting- I was very tempted. 

1 comment:

  1. Look gorgeous:-)But HOW can they be healthy??????? x