The batter is so simple. It all happens in ONE BOWL – your food processor! This ensures the the black beans are completely pulverized and undetectable in the finished product. Look at that fudgy goodness. It’s honestly so good you could just eat it straight, which I have a number of times. Because there’s no eggs, no regret. It’s science. Baking these guys in a muffin tin allows every brownie to achieve that perfect, slightly-firm edge and ooey-gooey center. But, I’ve had plenty of people bake these in pans with similar success. So really, it’s your call! I just prefer the bites because I like miniature things. There, I said it. These brownies get their peppermint two ways:
- Peppermint extract inside the brownies, and2) A dusting of crushed candy canes on top. Chocolate and mint are kind of meant to be together, and these brownies only solidify that fact. These really are the perfect, healthier GF and V dessert for all your holiday gatherings this coming week (and even New Year’s parties!). They are super moist and fudgy in the center, firm but not too crisp on the edges, and loaded with intense chocolate flavor from both cocoa powder and chocolate chips. You and your friends will LOVE these brownies. Trust me. I took these down to the staff in our new apartment building and I believe the phrase “inhaled them” was the word most used when I returned later to drop off more treats. Total win (and no black beans detected). Score and score. And if you happen to have some on hand, coconut whipped cream makes thee BEST frosting for these little guys! Enjoy!
