I wanted to add “that actually taste good” to the title, but I felt that it was already obnoxious enough.
I’ll get to the recipe…
So I’ve taken a little hiatus (hard word to spell) from the blog for a bit. I may have mentioned in my lentil bolognese post, but my diet and, as a result, my blog is going to look a bit different now. I’ve had to overhaul what I eat – basically I only eat whole foods that are not processed.
I’m focusing on what I CAN eat vs. what I CANNOT eat – like these delicious brownies. But just so ya know – the recipes features here will not include dairy, gluten, refined/white sugar (and generally low sugar everything), soy, peanuts and so on.
So basically anything that can cause inflammation.
I may share why eventually.
BUT these super healthy mint chocolate chip brownies have none of the above in them and yet they are SO good. Dense and fudgy, chocolatey, moist, quick/easy and good for you.
I made these for my boyfriend and roommate the other day and made them eat one before revealing the secret ingredient.
What is it? Black beans. Surely you’ve seen it before and then moved on to another recipe. I swear it’s good. Plus these brownies have tons of protein and good things for you. Cacoa powder is another ingredient I use in these. Cacoa is raw and less processed than cocoa powder with a super high amount of antioxidants and magnesium. You can sub cocoa powder in this recipe.
You could also omit the peppermint if mint chocolate isn’t your thang… I don’t understand you if it isn’t (my sis hates it).
All you need is a food processor or blender. So it’s kind of like a one bowl recipe too… which is a plus
And don’t tell anyone what’s in them 🙂
- 1 (15 oz.) can black beans, rinsed and drained (I try and find a less salt version)
- 2 flax eggs (2 tbs flaxseed meal + 5 tbs water)
- 3 tbs avocado oil (may use melted coconut or olive oil)
- 3/4 cup cacoa powder (may sub unsweetened cocoa powder)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/3 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Optional mix-ins:
- 1/4 cup chopped nuts
- 1/4 cup chopped chocolate (vegan if needed)
- 1/4 cup unsweetened coconut
- 1/4 cup dates
- Preheat the oven to 350 degrees and grease a standard muffin tin (mine has 12 muffins to the tin).
- Combine the flaxseed meal and water in the food processor and pulse once or twice. Let sit for 4-5 minutes.
- After the flax has rested, add remaining ingredients except the mix-ins. Puree in the food processor until mixed thoroughly.
- Once mixed well, add any mix-ins you would like and pulse a few times until well combined.
- Add the batter to the muffin tins. Fill about 1/4 cup full for smaller and 1/2 cup full for larger - I did 1/2 cup and made 7 brownies. 1/4 cup should make roughly 10-11 brownies.
- Smooth the top of the brownies and add any additional toppings you'd like to the brownies. Bake for 27-29 minutes until a toothpick comes out clean.
- Let cool for at least ten minutes and serve.
Brownie recipe adapted from Minimalist Baker