Peppermint Brownie Cakes

Peppermint Brownie Cakespeppermint-brownie-cakes.jpg
Your holiday party-goers will be wowed with flavor without even knowing how good these are for you!

gluten-free-icon.gif Gluten Free

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Ingredients
Brownie Cakes

  • 1 – 15 ounce can no salt added black beans, drained and rinsed
  • 3 large eggs
  • ¼ cup prunes
  • 1/3 cup baking cocoa
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 6 Tablespoons Truvia® baking blend
  • Cooking spray

Toppings

  • 1 candy cane, finely chopped
  • 2 Tablespoons mini chocolate chips (assure gluten free for GF version)

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Blend all brownie cake ingredients in a blender or food processor for about 1 minute or until pureed and creamy (may be some small pieces). 
  3. Pour into a sprayed muffin tin.
  4. Bake for 25 minutes or until toothpick comes out clean.
  5. Sprinkle with toppings while warm.  Wait until cooled to remove from muffin tin.

Serves 12

Nutrition Information
Per brownie cake
Calories:  97
Total Fat:  2 g
    Saturated Fat:  1 g
Sodium:  116 g
Total Carbohydrate:  18 g
    Dietary Fiber:  3 g
    Sugars:  6 g
Protein:  4 g