Brownies Kacang Hitam Peppermint Vegan

Name: Brownies Kacang Hitam Peppermint Vegan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 15 -oz. can unsalted black beans ((thoroughly rinsed and drained // 15 oz can yields ~ 1 3/4 cups)); 2 Tbsp flaxseed meal ((to make flax eggs)); 5 Tbsp water ((to make flax eggs)); 3 Tbsp coconut oil ((melted // or sub other oil of choice)); 3/4 cup cocoa powder; 1.5 tsp baking powder; 1/2 tsp salt; 1 tsp pure vanilla extract; 1/2 heaping cup raw sugar ((finely ground in a food processor // or sub granulated)); 1/4 scant tsp peppermint extract*; 1/4 cup semisweet chocolate chips ((non-dairy, gluten-free)); 2 Tbsp finely crushed candy canes

1-bowl vegan brownies infused with peppermint and dusted with crushed candy canes. So delicious and fudgy you'd never guess they were vegan, gluten-free, and made with black beans!

⏱️ 35 menit 🔪 Persiapan: 10 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

12 porsi

1 15 -oz. can unsalted black beans ((thoroughly rinsed and drained // 15 oz can yields ~ 1 3/4 cups))
2 Tbsp flaxseed meal ((to make flax eggs))
5 Tbsp water ((to make flax eggs))
3 Tbsp coconut oil ((melted // or sub other oil of choice))
3/4 cup cocoa powder
1.5 tsp baking powder
1/2 tsp salt
1 tsp pure vanilla extract
1/2 heaping cup raw sugar ((finely ground in a food processor // or sub granulated))
1/4 scant tsp peppermint extract*
1/4 cup semisweet chocolate chips ((non-dairy, gluten-free))
2 Tbsp finely crushed candy canes

Langkah-langkah

Preheat oven to 350 degrees F (176 C) and lightly grease a 12-slot standard size muffin pan (not mini // amount as original recipe is written // adjust if altering batch size).
Prepare flax egg by combining flaxseed meal and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
Add remaining ingredients besides candy canes, peppermint extract and chocolate chips, and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
If the batter appears too thick, add 1-2 Tbsp water or almond milk and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
Add in peppermint extract a little at a time, pulse, sample and adjust until it's to your liking. I liked 1/4 tsp (as original recipe is written). Then stir in chocolate chips.
Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
Bake for 21-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
Remove from oven and let cool for 20-30 minutes before removing from pan. They will be tender, so remove gently with a butter knife or fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter anyway.
Dust with crushed candy cane and serve immediately. Topping them with coconut whipped cream makes them ultra decadent and pairs perfectly with the chocolate-mint flavor.
Store in an airtight container for up to a few days. Refrigerate to keep longer.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori1879% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 19.020

Per Porsi Rp 1.585/porsi

🏠 Lebih hemat ~Rp 38.040 dari beli jadi!

📋 Rincian Harga Bahan (33% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
-oz. can unsalted black beans	1	Rp 12.000/kg	Rp 1.200
flaxseed meal	2 tbsp	-	-
water	5 tbsp	-	-
coconut oil	3 tbsp	-	-
cocoa powder	0.75 cup	Rp 8.000/100g	Rp 14.220
baking powder	1.5 tsp	Rp 8.000/100g	Rp 600
salt	0.5 tsp	-	-
pure vanilla extract	1 tsp	-	-
heaping cup raw sugar	0.5	Rp 60.000/kg	Rp 3.000
scant tsp peppermint extract*	0.25	-	-
semisweet chocolate chips	0.25 cup	-	-
finely crushed candy canes	2 tbsp	-	-