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vegan peppermint brownies on a white plate

Fudgy Vegan Peppermint Brownies Made with Black Beans

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These might just be the ultimate vegan peppermint brownies! Packed with peppermint flavour, these brownies are made with black beans so they’re high in fiber (sneaky!) and they come together in just minutes. A thin layer of chocolate ganache and crushed candy canes makes them feel extra decadent.
Course Baked Good, Dessert
Cuisine American
Diet Vegan, Vegetarian
Keyword Black Bean, cocoa powder, spelt flour
Dietary Preference dairy free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings 16 brownies
Author Desiree Nielsen, RD

Equipment

  • Food Processor

Ingredients

  • 2 tablespoons ground flax
  • ¼ cup warm water
  • 2 14 oz cans black beans no salt added, well rinsed and drained
  • ⅔ cup pure maple syrup
  • ½ cup extra virgin olive oil or avocado oil
  • 2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • ½ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup spelt or whole wheat flour
  • 1 cup dark chocolate chips divided
  • 1 tablespoon refined coconut oil
  • 2 tablespoons crushed candy canes
Imperial - Metric

Instructions

  • In a small bowl, mix ground flax with water and set aside for a few minutes to set.
  • Preheat oven to 350°F (175°F). Line a 9 x 9 inch square baking pan with parchment so that it runs up all 4 sides for easy removal and cleaning.
  • Place beans, oil, maple syrup, peppermint, vanilla, flax egg, cocoa, baking powder, salt in a food processor and puree until smooth. Add whole wheat flour and pulse to just combine. Mix in ½ cup chocolate chips by hand.
  • Spread batter into baking pan and smooth top with spatula. Bake 28-33 minutes until dry on top and toothpick comes out almost perfectly clean. Let cool in pan for 15 minutes, then remove to rack to cool fully.
  • Once cool, place a small heatproof bowl over a saucepan with 2 inches of water to make a double boiler. Turn heat to medium and add remaining ½ cup chocolate chips and coconut oil to bowl. Warm, stirring occasionally, until melted, about 4-5 minutes.
  • Let chocolate cool a couple of minutes then smooth over brownies with a spatula. Sprinkle crushed candy cane on top. Set for 15 min in freezer, then cut into 16.

Video

Notes

If you prefer to leave out the ganache, add the entire cup of chocolate chips to the dough, you'll need the sweetness!