With Valentine’s Day around the corner, it’s time to start thinking treats.
Not just treats, but healthier treats. Is that an oxymoron? Maybe…
Let’s talk black beans. Oh, so good. They’re perfect in enchiladas, quesadillas, stuffed peppers and even nachos if you’re feeling frisky. I especially love them in my brownies though.
Black beans in your brownies?
With enchilada sauce.
JUST kidding on that one.
For this recipe you’ll need a food processor. A blender might work and is worth experimenting with if you’re in a bind.
I’ve been waiting to try black bean brownies and now with my cute, new mini food processor it’s time.
You will also need a muffin/cupcake tin.
-1 can (15oz) black beans drained and thoroughly rinsed
-6 tbsp. egg whites
-1/2 cup unsweetened cocoa powder
-1/4 cup Stevia/sugar blend
-2.5 tbsp. coconut oil
-1.5 tsp. baking powder
-1/2 tbsp. vanilla extract
-Sprinkle of salt
-2 tbsp. dark chocolate chips
For the topping:
-1 candy cane
-Light cool whip
-Red food coloring
Preheat your oven to 350°.
In a food processor, mix all ingredients besides peppermint extract and dark chocolate chips. Mix well for around 3 minutes scarping down the sides as needed. Batter should be very smooth after mixing. Once mixed well, add peppermint extract by the scant (droplet). I used two scants for a mild peppermint taste. The stuff is strong, so be careful. Scant by scant, people.
Transfer brownie batter from food processor to a mixing bowl. Mix in the chocolate chips. Pour batter evenly into a greased 12-muffin pan. They won’t be as filled as a standard muffin recipe. Probably around half-way filled.
Bake for approximately 20-23 minutes or until the sides of the brownie pull away from the muffin pan.
Meanwhile, take a hammer to the candy cane and grind up into small candy cane pieces/dust. I literally did take a hammer (covered in plastic) and hammered a candy cane. Neighbors must have wanted to kill me. Payback for all the ragers they throw on the weekends
Let cool for 10 minutes and carefully remove from pan. Top with
fairy candy cane dust.
Prepare topping by mixing a dab of red food coloring with 1 cup cool whip. Top muffins and serve. If you’re saving for a later date, don’t top until ready to serve.
These are super fudgey and chocolate-y brownie muffins. Perfect chocolate and peppermint combination that’s sure to please on Valentine’s Day!
Store in an air-tight container, not in open air. If you remember, throw a piece of bread or tortilla in there too after a day to keep moist.
Per muffin without topping: 75 calories, 2.5 grams fat, 13 grams carbohydrates, 4 grams protein, 3.5 grams fiber
If you use light cool whip, the topping should only add a few calories and maybe 1 gram of fat.
Not too shabby for a fudgey dessert!
This recipe was adapted from Minimalist Baker’s Vegan Peppermint Black Bean Brownies. The brownies in my recipe are not vegan.
Check this recipe out on Sprint 2 The Table’s Strange But Good series.