Vegan Black Bean Brownies with Peppermint

3 minutes, 17 seconds Read

Merry (almost Christmas) week! We’ve nearly reached the peak of holiday spirit. It peaks for me around December 20th, and by Christmas Eve, my emotions have returned to normal. But I’ll still buy presents, wrap them, and bake festive treats like these fudgy 1-bowl peppermint brownies. You’d never know they’re vegan, gluten-free, and packed with nutrients. Yippee!

It is easy to make the batter. All of this happens IN ONE BOWL, your food processor. The black beans will be completely pulverized, and the final product will not detect them.

Check out that delicious fudgy. You could eat this straight up, and I have. No regrets because there are no eggs. It’s science.

By baking these brownies in a muffin pan, you can achieve the perfect edge with a slightly firm texture and an ooey-gooey middle. Many people have baked these brownies in pans and had similar success. It’s really up to you! I prefer the bites because I love miniatures. It’s official.

Peppermint is used in two different ways to make these brownies.

2) Sprinkle crushed candy canes over the top.

These brownies are proof that chocolate and mint go together.

This is the perfect healthier GF/V dessert for your holiday parties this week (and New Year’s Eve!). These are rich and moist in the middle but firm and not too crispy on the edges. They’re also loaded with chocolate flavor, thanks to both the cocoa powder and the chocolate chips.

These brownies will be a hit with your friends. You can trust me. When I later returned to deliver more treats, I heard the phrase “inhaled” most often. Total win (and no black beans detected). Score, score, and score.

If you have coconut whipped cream on hand, it makes THE BEST frosting for this little guy! Enjoy!


  • One 15-oz. Can of black beans without salt (thoroughly drained and rinsed // 15 oz yields approximately 1 3/4 cups).
  • 2 Tbsp flaxseed meal (to make flax eggs)
  • Use 5 Tbsp of water to make flax egg
  • 3 Tbsp coconut oil (melted)
  • Cocoa powder, 3/4 cup
  • Baking powder, 1.5 tsp
  • Half a teaspoon of salt
  • 1 tsp pure vanilla extract
  • Half a cup of raw sugar (finely grated in a food processor// or sub-granulated).
  • 1/4 scant tsp peppermint extract* (I like Frontier brand)
  • 1/4 cup semisweet chocolate chips (non-dairy, gluten-free)
  • Finely crushed candy canes, 2 Tbsp


  • Preheat oven to 350 degrees F. (176 C). Lightly grease a 12-slot muffin pan of standard size (not mini // use the amount written in the original recipe // adjust for a larger batch).
  • In the bowl of a food processing, combine flaxseed and water. Pulse the food processor a couple of times, and then allow it to rest for a while.
  • Puree the remaining ingredients, except for candy canes and peppermint extract, for about 3 minutes, scraping the sides as necessary. You want to make it very smooth.
  • Add 1-2 Tbsp of water or almond milk if the batter is too thick. Pulse again. The batter should be slightly thinner than chocolate frosting but not runny.
  • Add peppermint extract little by little, pulse, taste, and adjust to your liking. As written in the original recipe, I preferred 1/4 tsp. Add chocolate chips.
  • Distribute the batter evenly into the muffin pan and smooth out the tops using a spoon or finger.
  • Bake the cookies for 21-26 minutes or until they are dried and the edges begin to separate from the sides. Mine took around 25 minutes.
  • Remove from the oven and allow to cool for 20-30 mins before removing them from the pan. Remove them gently using a fork or butter knife. They’ll be very tender. Don’t worry if the insides seem a bit moist; that’s what they’re meant to be. They’re vegan, so it’s not a big deal.
  • Serve immediately. Dust with a crushed candy cane. Top them with Coconut Whipped Cream to make them extra decadent. It also pairs well with the chocolate-mint flavors.
  • Keep in an airtight container for up to a couple of days. Refrigerate for longer storage.

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