These peppermint brownies are perfectly festive for the holidays!
Made with a secret ingredient; black beans! Black beans are loaded with fibre, and protein. These brownies are also sweetened with dates, making them a delicious and healthier treat that your family will love. See if they can guess the secret ingredient!
Give them a try at home this holiday season.
Line an 8x8-inch baking dish with parchment paper cut approximately 8x12 inches. It should come up 2 of the sides of the baking dish and hang over the edge. This will help you lift the brownies out once they are finished. Grease parchment paper lightly with coconut oil or butter.
Place the dates in a bowl and cover with boiling water to soften. Let sit for 5 minutes.
Add dates to a food processor and blend until smooth. Add the black beans and coconut oil. Blend until this mixture is smooth, scraping down the sides as needed. Blend in the cocoa powder and vanilla. The mixture will be very thick.
Empty the mixture into your prepared dish. Evenly spread the batter into the corners and smooth the top so it is even.
To make the chocolate topping, mix the coconut oil, maple syrup, and cocoa powder together. Pour over brownies and spread evenly with a spoon or spatula into the corners. Sprinkle the crushed candy canes over top and refrigerate until solid (about 2 to 4 hours).
To remove the brownies from the dish, gently lift up using the parchment overhang. Cut into 16 brownies. Store brownies in the fridge in an airtight container for best results.
Swap the candy canes for whatever topping you would like. Try roasted hazelnuts or dried cranberries.
The parchment paper is necessary to help remove the brownies from the pan.
