Okay so there seems to be two kinds of people in this world. Those who wait until December to put up their Christmas lights and are promptly taking down their tree on boxing day; and those who have Christmas tunes blasting November 1st and are heartbroken to bring down their decorations when their neighbours start looking at them crazy for having a Santa in their yard at the end of January. Well guys, I’m number two, I LOVE CHRISTMAS!
Any chance I can get to make a healthy, delicious baked treat during this season is an opportunity I’m not going to pass up. As I was dancing around my kitchen listening to the Justin Bieber Christmas album last night, I got the best idea. Why not put a festive spin on one of my favourite desserts, black bean brownies! Now don’t freak out, I know, beans and brownies aren’t supposed to be used in the same sentence but trust me when I say you won’t even notice their high-fibre appearance. Check back to my last post on why we should all be including more beans and pulses in our diets!
I love how easy this recipe is, one food processor, one bowl and you’re ready to go! They’re also pre-portioned, two-bite brownie style, so you can pack the rest away and avoid mindless brownie binges. They are quite filling with all their protein and fibre, so they can also be a great dessert to spilt or a high energy sweet treat for your next hike!These fudgey, chocolately, black bean brownies have the perfect hit of Christmas flavours with the bonus of being a healthier treat - you won't want to miss out on trying these this holiday season!
Peppermint Chocolate Chip Black Bean Brownies
Prep time: 15 minutes Cook time: 25 minutes
1 ½ (15 ounce) cans black beans, drained, and rinsed
2 large eggs
¼ cup unsweetened applesauce
½ cup cocoa powder
⅓ cup honey
⅓ cup melted coconut oil
1 tsp vanilla extract
½ tsp peppermint extract
¼ cup oat flour*
½ teaspoon baking powder
Pinch of salt
½ cup mini chocolate chips
1-2 crushed candy canes
Preheat the oven to 350 degrees. Blend the black beans, eggs, applesauce, cocoa powder, honey, coconut oil, vanilla extract and peppermint extract in a blender or food processor**.
Scrape the gooey, fudgey mixture into a bowl and stir in the oat flour, baking powder, and salt until combined. Fold in those tiny chocolate chips (semisweet, dark, not mini – whatever you have will work) and bam! Prep is done!
Evenly divide the brownies among the 12 muffin non-stick pan and smooth the tops with your finger, they'll be full to the top but won't rise in the oven so no need to worry about them making a mess. Pop them in the oven for 20 – 25 minutes or until they start to look like they’re pulling away from the edges - 20 minutes was perfect in my oven. They're going to be a little gooey still on the inside- that's perfect!
Sprinkle with a pinch of crushed candy canes and let them cool completely before removing from the muffin tins. Store in an airtight container for up to a week in the fridge. I like to eat mine warm with a scoop of vanilla frozen yogurt, but they're also great on their own!
* Don’t freak out! Just blend whatever oats you have in your cupboard in a blender or food processor. I usually make a few cups at a time and keep them in a zip lock bag with my baking ingredients.
** No food processor? No problem! Just add the beans, eggs, applesauce, honey and coconut oil into your blender and puree until smooth. Add the cocoa and blend on low, scraping the sides down often to help it out. Then continue on!
Nutrition Facts (per brownie):