Tuesday, August 27, 2013

Rich Peppermint Brownies

These rich, moist brownies are extra chocolately, aren’t overly sweet, and have a hint of peppermint, making them an easy treat to whip up during holiday get-togethers. Plus, as an added bonus, they are loaded with lots of good-for-you ingredients, including black beans, spinach, bananas, and flax seeds, but no one needs to know because they taste so good.
Rich Peppermint Brownies 1 cup canned black beans 1/2 cup frozen spinach, thawed and drained 1 small banana, broken into thirds 2 Tablespoons canola oil 3/4 cup brown sugar 3 Tablespoons ground flax seeds mixed into 9 Tablespoons water 3 Tablespoons unsweetened cocoa 1/3 cup semi-sweet chocolate chips (plus 1/2 cup to be mixed into batter) 2 Tablespoons vegan butter 2 Tablespoons peppermint extract 1/2 teaspoon salt 1/2 cup flour 1/3 cup chopped pecans 1. Preheat oven to 35o degrees. 2. Mix black beans, oil, spinach, banana, sugar, flax seed, and cocoa in a food processor, pulsing until smooth. 3. Microwave the 1/3 cup semi-sweet chocolate chips and vegan butter in a glass dish for 30 seconds and stir. Microwave for another 30 seconds, or until chocolate is melted. Allow the chocolate mixture to cool for 5 minutes. 4. Add chocolate, peppermint extract, and salt to the mixture in the food processor and pulse to mix. Add chocolate mixture to a glass bowl and mix in flour and remaining 1/2 cup chocolate chips. Stir to incorporate. Pour mixture into a glass 9 x 9 pan and top with chopped pecans. Bake for 25 to 30 minutes, or until a fork inserted into the center comes out cleanly. Allow to cool for 15 minutes before cutting.

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