Chocolate Peppermint Brownies

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Chocolate Peppermint Brownies

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  • Show Name

So Many Holiday Treats

  • Show Name

So Many Holiday Treats

  • Show Date
December 3, 2022
  • Show Date
December 3, 2022
  • Cook

Susannah Dickman

  • Cook

Susannah Dickman

Description

Recipe by PCRM, with a few modifications

 Peppermint always reminds me of the Holidays. Here I took one of my family’s favorite brownie recipes and added mint extract and crushed vegan candy cane pieces to make a delicious minty chocolatey treat! These are great with a cup of coffee or hot chocolate!

Enjoy!

  • Ingredients
  • ✓ 2 15-ounce cans low-sodium black beans, drained and rinsed
  • ✓ 1 cup pitted dates, chopped
  • ✓ 1 cup no sugar added raspberry jam
  • ✓ 2 teaspoons pure vanilla extract
  • ✓ ¼ + 2 tablespoons whole wheat flour
  • ✓ 1 cup unsweetened cocoa powder
  • ✓ ¼ teaspoon salt
  • ✓ ½ teaspoon mint extract
  • ✓ 2 vegan candy canes, crushed
  • Instructions
  1. Preheat the oven to 350 F degrees. Line an 8 by 8-inch baking pan with parchment paper.
  2. Combine the black beans, dates, jam, and vanilla in a food processor.
  3. Blend until smooth.
  4. Add the flour, cocoa powder, salt, and mint extract and blend again.
  5. Pour into the prepared pan and smooth the top with moist hands.
  6. Bake for 30 minutes. While the brownies are baking, crush your candy canes into small pieces, not dust.
  7. Remove from the oven and top with crushed candy cane pieces. When completely cool, use the parchment paper to lift the brownies out of the pan.
  8. Cut into 16 squares.
  9. Store brownies in a covered container for up to 1 week.
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