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Peppermint Brownies vegan gluten-free

Peppermint Brownies (Vegan and Gluten-free)

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5 from 4 reviews


These Peppermint Brownies are vegan, gluten-free, and the perfect mix of fudgy and cakey! NO ONE will guess they are made with black beans, cashews, and are naturally sweetened!


  • 1 cup dry roasted, salted cashews
  • 1 1/2 cups black beans, drained and rinsed)
  • 2 flax eggs (2 tablespoons ground flaxseed meal mixed with 6 tablespoons water)
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 drop peppermint essential oil (or 1/81/4 teaspoon peppermint extract)
  • 1/4 cup dairy-free chocolate chips
  • Optional for topping: 2 candy canes, crushed


  1. Preheat the oven to 350 degrees.
  2. Line an 8X8 inch baking dish with parchment paper; set aside.
  3. In a large food processor, process the cashews until they are a fine crumb.
  4. Add the beans and process very well, until the two are totally mixed and there are very few lumps.
  5. Add the rest of the ingredients, except the chocolate chips, and process until mixed.
  6. Stir in the chocolate chips.
  7. Transfer the batter to the baking pan and bake in the prepared oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove from oven and allow to cool completely before pulling the brownies from the pan and cutting. I like these best chilled in the fridge overnight, but that’s optional.
  9. Top with the crushed candy canes, if using, and serve.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dessert


  • Calories: 162
  • Sugar: 9.1g
  • Sodium: 29mg
  • Fat: 5.5g
  • Saturated Fat: 1.5g
  • Carbohydrates: 24.8g
  • Fiber: 4.4g
  • Protein: 6.4g
  • Cholesterol: 0.5mg