Peppermint Mocha Brownies

Another holiday recipe for ya! This is a spin-off of my favourite black bean brownies, with a festive twist. Peppermint mocha is a killer combo over the holidays and brownies are good, no matter what time of year it is - so together, they're a match made in holiday heaven.

As mentioned before, black beans are a great source of protein and fibre. They are easy on the digestive system and create a wicked dense brownie consistency. Black beans are also high in potassium and vitamin B6, making them an excellent choice to lighten up a dessert option.


• 1 ½ Cups of Black Beans (rinsed and drained)

• 2 Tbsp. of Cocoa Powder

• 3/4 Cup of Quick Oats

• 1/2 Cup of Coffee

• 1 Tsp of Peppermint Extract

• 1 Tsp. of Sea Salt

• ½ Cup of Maple Syrup

• ¼ Cup of Coconut Oil

• 2 Tsp. of Vanilla Extract

• ½ Tsp. of Baking Powder

• ½ Cup of Dark Chocolate Chips

• Handful of Festive sprinkles

• Handful of Crushed Candy Cane


• Preheat the oven to 350°

• Place all ingredients (except sprinkles, candy cane and chocolate chips) into a blender and blend until smoothie

• Transfer brownie mixture into a bowl and fold in chocolate chips and sprinkles

• Grease a mini muffin tin with coconut oil or spray

• Scoop a heaping tablespoon of batter into muffin tin and sprinkle with crushed candy canes

• Bake for 15-20 minutes

• Let cool for 10 minutes