Yes, you read that correctly. This recipe for Flourless Peppermint Brownies replaces flour with a can of black beans. Sounds a little bizarre, right? Surprisingly, trading flour for black beans is a common cooking substitution. This simple swap can cut up 200 calories and add protein to sweet treats. These brownies we’re making today are decadent, minty, fudgy, and, best of all, gluten-free! If you’re ready to try this baking twist, here’s what you’ll need:
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa
- 3 tablespoons canola oil
- 1 teaspoon instant coffee granules
- ½ teaspoon baking powder
- ½ teaspoon peppermint extract
- 1/8 teaspoon salt
- 1 (15-ounce) can black beans, rinsed and drained
- 3 large eggs
- ½ cup bittersweet chocolate chips
- 2 tablespoons powdered sugar
While the oven preheats, place all of the ingredients (except the chocolate chips and powdered sugar) in a food processor and process the mixture until it’s completely smooth. Next, fold the chocolate chips into the batter and pour it into a 9-inch baking pan. After baking the brownies for about 20 minutes, let them cool before sprinkling them with powdered sugar.
My roommate and I were a little skeptical about using black beans in brownies, but we were excited to find that the flavor of the black beans completely vanished after baking. The standout flavor was actually the peppermint, and the difference was the extra-fudgy texture of the brownies.