I recently cut wheat out of my diet thinking it was causing Hugo to be gassy. Turns out, it was making me gassy. And sluggish. And crave even more wheat. Goodbye.
Hugo's now 9 months old and lovely Aunt Flo decided to come back yesterday. Definitely did not miss her. Having cramps with a baby is no easy task... As with all my periods I was craving chocolate, so I made a batch of peppermint black bean brownies.
Black bean brownies are nothing new. I've been seeing them on the internet for a few years now so I knew they existed, I've just never been interested in making them. But now that I'm cutting out wheat and trying to be healthier overall, black bean brownies suddenly seemed interesting.
Well, let me tell you how freaking amazing these peppermint black bean brownies were. They're soft, moist, fudgy, and surprisingly sweet considering the amount of maple syrup in there (only a teaspoon and a half per square). And so chocolatey! If I were given these without being told they were made from beans, I would've noticed they weren't the classic old fashioned brownies, but I would've never guessed they were made of beans.
Tristan loved these and seems to think the peppermint essential oil is absolutely necessary. He's asked me not to try making plain black bean brownies because "without the peppermint, I think it'd be easier to focus on the bean aspect... and then the spell will be broken." Aw.
Have you used essential oils in baking? We only use Young Living oils because their quality is excellent enough to ingest (we love using the lemon vitality oil when cooking fish) but it was a first to use it in a dessert. If you're not yet a Young Living member, leave me a comment or send me an e-mail so we can get you some peppermint essential oil to make these bomb brownies! Or, sign up here.
These are super fudgy with no crunchy edges, so if you're into cakey brownies or the corner pieces of chewy brownies, these might not be for you. Or, you might just be turned off by the thought of putting beans in a dessert. If that's the case, maybe stick to these.
But really, don't knock 'em til you try 'em! They're easier and faster to make, they use maple syrup instead of sugar, and they're vegan as well as gluten-free. On top of all that, they're more filling than regular brownies because they're made of beans!
Just make them already.
Peppermint Black Bean Brownies
- 250 g cooked black beans or 1 can of beans drained and rinsed well
- 2 tablespoons cacao powder
- ½ cup oats
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup maple syrup
- ¼ cup neutral tasting oil
- 2 teaspoons pure vanilla extract
- 2 drops Peppermint Vitality essential oil
- ½ cup chocolate chips
- Preheat the oven to 340F/170C and line an 8x8 in square baking pan with parchment paper.
- Throw everything except the chocolate chips into a high powered blender or food processor, and blend until completely smooth. Stir in the chocolate chips.
- Pour the mixture into the baking pan and smooth out with a spatula.
- Bake in the oven for 15-18 minutes. Let them cool in the pan for at least 10 minutes before serving.
I'm bringing these to this week's Fiesta Friday (I think it's been over a year since participating in my last fiesta!) hosted by Jhuls and Diann!
Healthy yet it looks so decadent! Great recipe and thanks for sharing.
Jhuls @ The Not So Creative Cook says
I haven't tried using beans in my baked goods, but these look so good! Thank you for sharing, Ai. Happy Fiesta Friday! x
I was always so skeptical but now that I know how good they are I'm going to have to make more beany desserts! haha. Thanks for visiting, Jhuls! Happy Fiesta Friday!
Monika Dabrowski says
Love a healthy brownie, especially if it sounds as delicious as yours!
Thank you, Monika! It's my first healthy brownie, and it definitely won't be my last!!
These sound amazing - I can't wait to try them! What a great way to make a healthy version of a delicious dessert!
Hey Rachel! Hope you like my guilt-free brownies 🙂 Let me know how they turn out!
Can I swap the maple syrup for brown sugar?
Hi Marina! Hmm, I honestly haven't tried it so I can't say. I think it would be very difficult to purée the mixture in the blender, as the maple syrup is not only adding sweetness but also a wet (liquid) ingredient. Brown sugar isn't a liquid so the batter will probably be very thick. It would also affect the flavor if you used all brown sugar since it has a very prominent molasses flavor.