GLUTEN FREE PEPPERMINT BROWNIES
Author: Rachel Schultz
Serves: 12
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/01/22/gluten-free-peppermint-brownies/
3.2.1275