We’re here for day 2 of chocolate peppermint week (check out day 1’s baked oatmeal)! This recipe, I’ll admit, was a bit of a tough one to perfect, but I am now SO happy with how it came out. Brownies are one of those things that sometimes I will just crave in the winter – typically I want a warm gooey brownie, but I made an exception on these and eat them at room temp so we can enjoy the frosting and toppings without them running off!
Disclosure: This post is sponsored by Sprouts Farmers Market, with whom I will be showcasing this recipe. Ingredients may be purchased at any store to make on your own, and all opinions are mine!
As you can see, these black bean brownie trees can be made in a variety of sizes depending on what you need, and you can choose a variety of toppings. Here, I made some with chocolate and crushed candy cane and others with my standard frosting mixed with Color Garden brand natural food coloring.
Why black beans, you ask? Well, beans make an excellent flour replacement without anyone noticing! First, it can make the recipe gluten-free in case anyone around your holiday table has Celiac disease. Second, they help the recipe maintain moisture. Finally, you’re clearing getting a nutrient boost with fiber and protein, both of which will help to stabilize blood sugar when eating sweets. This is helpful for not only diabetics, but people who’s mood is easily effected by blood sugar fluctuations.
While it’s a really easy recipe, I will be demo-ing it so you can see just how easy at Sprouts in Philadelphia tomorrow, Wednesday 12/12/18. You’ll also get to taste and see me make my sweet potato snickerdoodles and gingerbread muffins while I share some nutrition facts along the way! Sign up here and see the other details below:
- Learn how to make three healthy holiday desserts
- Hear some of Kelly’s tips on making healthy choices throughout the season
- Sample healthy baked goods and get inspired to make your own
WHEN: Wednesday, December 12, 2018 at 5:30 p.m.
WHERE: Sprouts Farmers Market in Philadelphia
Samples will be provided and fun giveaways will be available throughout event! Every attendee will receive a complimentary Sprouts reusable shopping bag and a Sprouts Brand product.
Black Bean Peppermint Brownie Trees
Vegan, Gluten Free
- 1 can black beans, rinsed and drained well
- 1/2 hass avocado
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1/4 cup almond flour
- 2 tsp peppermint extract
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup dark chocolate chips
- 1 tsp coconut oil
- 2 candy canes
- or frosting of your choice with natural food dye
- Heat oven to 350 degrees
- Blend all ingredients, except for baking powder and soda, until creamy in a food processor or high quality blender
- Add baking soda and powder and pulse just until incorporated
- Pour batter over a lightly greased 8×8 baking pan (I spray with Sprouts olive oil cooking spray)
- Bake for 20-22 minutes
- Let the brownies sit to cool for at LEAST 10 minutes, before cutting cutting the square into 3 rows. Then, cut each row into 6 tree shaped triangles (there will be leftover ends).
- While brownies are cooling, add candy canes to a small food processor or bullet blender to crush to desired texture.
- Melt chocolate chips and coconut oil by alternating 30 seconds in the microwave and stirring well, until fully melted.
- Drizzle chocolate onto the “trees” in a Christmas light shaped pattern. Dust with the crushed candy cane mixture and let harden before serving.