Ingredients
- 2 15 ounce cans black or kidney beans
- ¼ cup coconut oil, melted
- 1 cup cacao powder
- 4 flax eggs (1 flax egg = 1 tablespoon ground flax + 1 tablespoon warm water)
- ¾ cup organic cane or coconut sugar (if using larger crystals, grind in food processor to make finer crystals)
- ½ teaspoon sea salt
- 2 tablespoons pure vanilla extract
- 1 tablespoon baking powder
- Crushed peppermint or candy canes
Preparation
Preheat oven to 350°. Lightly grease a glass 9x13” baking dish. Thoroughly drain and rinse both cans of beans and add to blender. Prepare flax eggs. To make one flax egg, mix together 1 tablespoon ground flax with 1 tablespoon warm/hot water and let sit until gelled into an “egg”. After the 4 flax eggs are prepared, add to blender with black beans. Add remaining ingredients (except peppermint) and blend until smooth. Scrape down sides until all is completely blended. If the batter is too thick, add a tablespoon or two of water and blend again. The consistency should be thick (almost mousse-like) but not runny. Pour batter into glass baking dish. Bake for 20-25 minutes, checking at 20. The brownies will begin to pull away from the pan and a toothpick should be clean when inserted in the middle. Remove brownies from oven and let cool for 10-15 minutes. Add crushed peppermint to the cooling brownies to taste. Store in the fridge for up to 5 days in an airtight container.
Enjoy!
