There are combinations that are just perfect; peanut butter and jelly (at least for us North Americans), maple syrup and pancakes, etc. There’s also chocolate and mint. In fact, these two go so well together that I think they’re about to take each other’s family name.
Seriously, it’s the first time I try this combination in brownies and I can say that I regret not having done so sooner.
- 1 can white beans rinsed and drained
- 2 tbs extra virgin coconut oil
- 1/2 cup unsweetened apple sauce
- 3/4 cup cacao powder
- 2/3 cup coconut sugar or sugar of your choice
- 1 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 2 tsp mint extract
- 1/2 tsp salt
- 6 tbs dark chocolate chips
- Fresh mint leaves to top
Preheat oven at 350 degrees F.
Grease a 8x8 baking tray (I use coconut oil spray).
Combine all the ingredients, except the chocolate chips, in your food processor. Combine until you get a smooth and creamy consistency.
Add the chocolate chips and transfer to your baking tray.
Bake for approximately 20-25 minutes. The top should start to crack a little and the edges will pull away from your tray.
Remove from the oven and let cool 15 minutes before slicing. Top with fresh mint leaves before serving.