Black Bean Peppermint Brownies with White Chocolate Swirl

Source

Health and Vida Kitchen

Prep Time

15 min

Cook Time

22 min

Total Time

37 min

Ingredients

Display units in Metric

Serves Change

Yields 9-12 brownies originally 9-12 brownies

1 ¹⁄₂	cups	black beans (1 15-oz can, drained and rinsed very well)
2	tbsp	cocoa powder
¹⁄₂	cup	quick oats
¹⁄₄	tsp	salt
¹⁄₃	cup	pure maple syrup
2	tbsp	monkfruit or 2 tbsp sugar
¹⁄₄	cup	avocado oil
2	tsp	pure vanilla extract
¹⁄₂	tsp	baking powder
²⁄₃	cup	semi sweet chocolate chips
4	drops	peppermint essential oil
2	oz	white chocolate melted
3	drops	peppermint essential oil
		semi sweet chocolate chips as topping

Preheat oven to 350 F.

Combine all ingredients except chips and peppermint essential oil in a food processor and blend REALLY WELL until completely smooth.

Stir in the chips and peppermint essential oil.

Pour into a greased 5 x 5 pan.

Melt white chocolate. Add 3 drops peppermint essential oil to melted white chocolate. Drizzle on top of brownie batter, then sprinkle extra chocolate chips over the top.

Bake for 18-22 minutes, then let cool at least 10 minutes before trying to cut. (Best if left overnight in a fridge.)

Makes 9-12 brownies.

Preheat oven to 350 F.
Combine all ingredients except chips and peppermint essential oil in a food processor and blend REALLY WELL until completely smooth.
Stir in the chips and peppermint essential oil.
Pour into a greased 5 x 5 pan.
Melt white chocolate. Add 3 drops peppermint essential oil to melted white chocolate. Drizzle on top of brownie batter, then sprinkle extra chocolate chips over the top.
Bake for 18-22 minutes, then let cool at least 10 minutes before trying to cut. (Best if left overnight in a fridge.)
Makes 9-12 brownies.

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