Dark Chocolate Peppermint Brownies

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Prep Time 10

Cook Time 20

Total Time 2 30

Course Sweet Snack

Servings 8 x 8-inch pan

Ingredients

Brownie

2 tbsp extra virgin olive oil
2 cup black beans canned (thoroughly rinsed)
3 tbsp unsweetened cocoa powder
1/2 cup gluten free oats quick cooking
1/3 cup sugar-free syrup
1/4 tsp fine sea salt
1/4 tsp Stevia
1 tbsp vanilla extract (and a touch of peppermint extract if desired)
1/2 tsp baking powder
2/3 cup dark chocolate chips

Garnish

1 medium peppermint candy cane crushed*

Instructions

Preheat oven to 350 Degrees Fahrenheit.
Lightly coat an 8 x 8-inch oven-safe baking dish with ~1/4 tsp of the olive oil.
Combine all ingredients except chips in a food processor or blender. Blend until completely smooth.
Stir in the chocolate chips and spread batter evenly into prepared pan. Top with candy cane garnish.
Bake brownies 18-20 minutes. Let cool at least 10 minutes before placing in the refrigerator to set. Refrigerate for at least 2 hours, or overnight.
Cut 3 x 3 and enjoy.

Notes

*As this recipe is justly popular, and candy canes are harder to come by ~10 months of the year, I thought it would be best to include some tasty subs (complete with macros) for the festive garnish used in the original recipe:

¼ cup Shredded, Unsweetened Coconut
- 260 cals, 11 g protein, 8 g fat, 39 g carbs, 6 g sugar, 8 g fibre
¼ cup Walnut Pieces
- 266 cals, 11.5 g protein, 8.5 g fat, 38.5 g carbs, 6 g sugar, 8 g fibre
¼ cup Chia Seeds
- 267 cals, 12 g protein, 8 fat, 40 carbs, 6 g sugar, 9 g fibre