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Festive Peppermint Brownies
A holiday twist on your chocolate black bean brownies. Bean-based, sweetened with dates and topped with crushed peppermint.
Course
Dessert
Cuisine
American
Keyword
brownies, Peppermint
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
16
Ingredients
12
pitted Deglet dates soaked with 1/2 cup water
2
T
ground flax, soaked with 6 T water
1/3
cup
rolled oats
1
15 oz can
black beans, drained and rinsed
1/2
cup
cacao powder
2
tsp
baking powder
1
tsp
vanilla extract
1/4
tsp
peppermint extract
2
T
crushed candy canes
Instructions
Preheat oven to 350 degrees F. Line a 8x8 inch pan with parchment paper.
Add dates and water to food processor and process until smooth. Add all remaining ingredients (except crushed candy canes) and process until smooth.
Pour batter into parchment-lined backing sheet. Bake for 25 minutes.
Sprinkle with crushed candy canes and let cool 15-20 minutes before slicing and serving.
Store in an airtight container for up to 1 week in refrigerator.
Notes
Note that if not enjoyed immediately, crushed candy cane will dissolve.