Double Chocolate Peppermint Brownies~Chocolate Covered Katie

By Kathy C.

By Chocolate Covered Katie
"This tried-and-true brownie recipe stands up to any boxed brownie mix. The concept of beans in a brownie may sound strange at first, but you will be pleasantly surprised! They-re bound to convert your entire family."

Ingredients

• Yogurt Frosting:
• 1 (15-oz) can black beans, drained and rinsed well
• 1/2 cup quick-cooking oats
• 1/3 cup pure maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 2 Tbsp cacao powder or unsweetened cocoa powder
• 2 1/2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/16 tsp pure stevia extract, or 2 Tbsp granulated sugar of choice
• 1/2 to 2/3 cup chocolate chips, plus more for topping the brownies if desired
• 1/2 cup plain yogurt (I like SoDelicious cultured coconut milk)
• 1/4 cup melted coconut butter
• 2 Tbsp powdered sugar (or Healthier Powdered Sugar--see note below)
• 1/4 tsp pure peppermint extract

Preparation

Step 1

For the Brownies:
Preheat the oven to 350 degrees F. Grease an 8-inch square pan and set aside.

In a high-quality food processor (a blender is not recommended here, see Note), process all brownie ingredients, except chocolate chips, until completely smooth. Turn off the food processor and stir in the chocolate chips.

Transfer the batter to the prepared pan. If desired, sprinkle additional chocolate chips on top. Bake the brownies for 16 minutes, until firm. Remove from the oven and allow to cool at least 30 minutes before cutting into squares. If brownies are still too fudgy for your liking, cover and refrigerate overnight. They will firm up during this time.

For the frosting: Let the yogurt come to room temperature, or gently warm it for a few seconds in a microwave. This will prevent the melted coconut butter from clumping. Just before serving, mix all the frosting ingredients together in a small bowl and spread over the cut brownies. Refrigerate for 10 minutes, until the frosting hardens.

Refrigerate leftovers in a covered container for up to 4 days. If possible, make these brownies the day before serving, as they taste twice as sweet and chocolaty the next day!

NOTES:
If you must use a blender for this recipe, blend the batter in two batches, which gives all the ingredients a chance to evenly blend. This is the only way to achieve the correct texture.

Healthier Powdered Sugar:
1 cup xylitol or granulated sugar of choice
1 1/2 tsp arrowroot or cornstarch, optional (to prevent clumping when stored)
Whir the ingredients in a blender or Vitamix until a fine powder forms. Leftovers can be stored at room temperature in a covered container for up to 6 months.

Nutrition information per brownie:
Calories 120
Fat 5.5 grams
Carbs 15 grams
Protein 2.5 grams