Lots of gluten free baked goods can claim “gluten free” only if you’re willing to buy at least one speciality ingredient. I like dabbling in the gluten free world to keep my sweets a bit healthier sometimes, but I am non-committal. If you’re like me in that way, this is a great dessert to dip your toe into the gluten free water (weird) and try it out. No specialty flours needed, only a regular can of black beans! Also peppermint extract is really fun!
GLUTEN FREE PEPPERMINT BROWNIES
Makes 12
15 ounces black beans
2 eggs
3 tablespoons coconut oil, melted (or butter)
3/4 cup cocoa
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon peppermint extract
1/2 cup sugar
3 tablespoons milk
1/4 cup semi sweet chocolate chips
30 peppermint candies, crushed
Whipped cream
Preheat oven to 350 degrees. Pulse together black beans, eggs, coconut oil, cocoa, baking powder, salt, peppermint extract, sugar, and milk in a food processor.
Fold in chocolate chips. Divide batter evenly into a greased muffin pan.
Bake for 22-25 minutes. Top with whipped cream and crushed peppermint candies.
- 15 ounces black beans
- 2 eggs
- 3 tablespoons coconut oil, melted (or butter)
- ¾ cup cocoa
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon peppermint extract
- ½ cup sugar
- 3 tablespoons milk
- ¼ cup semi sweet chocolate chips
- 30 peppermint candies, crushed
- Whipped cream
- Preheat oven to 350 degrees.
- Pulse together black beans, eggs, coconut oil, cocoa, baking powder, salt, peppermint extract, sugar, and milk in a food processor.
- Fold in chocolate chips. Divide batter evenly into a greased muffin pan.
- Bake for 22-25 minutes.
- Top with whipped cream and crushed peppermint candies.
Adapted from Minimalist Baker.