Happy international brownie day folks!! :) I love to bake, it is one of my favourite things to do, but I also love to make baking healthier when possible. I mean who doesn't love a sweet treat that is actually good for you? I sure do!
A few months ago I came across a black bean brownie recipe by Chocolate Covered Katie and they are fantastic!! See her recipe link below.
I made a few tweaks that you can try too!
1) I reduced the maple syrup to 1/4 cup
2) I baked them in a muffin pan instead. If you decide to this as well only fill the muffin tin about half way (not fully). Then you get perfectly round and delicious brownies. Side note: be sure to grease the pan with some baking or cooking spray.
3) I also wanted to make these healthy treats perfect for the holiday's. And anyone who knows me knows I love chocolate peppermint (after eights, Starbucks peppermint mocha, anything really). SO, I also added 1/4 tsp. of peppermint extract to the brownie batter and I encourage you to do the same.
3/4 cup light cream cheese, softened
3 tbsp. unsalted butter
1/4 plain greek yogurt
1 cup icing sugar
2 tsp. vanilla extract
1/2 tsp. peppermint extract
pinch of salt
crushed candy cane (keep aside)
Beat the cream cheese and butter together and then slowly add the yogurt and icing sugar. After mixed together add salt, peppermint extract, and vanilla. You can refrigerate the icing for 20 minutes to allow it to firm up.
Once your brownies are cooled (10 minutes after removing from the oven) and your icing is firmed. Frost them with the cream cheese icing and sprinkle with crushed candy cane pieces. Yummy!!
Enjoy these gluten free, fibre filled holiday goodies! :)
Until next time,
Eat Right Feel Right - Angela XO