I was finding excuses to slather the ganache onto anything. My mouth is watering just thinking about it.
Servings: 16 servings
Flourless Brownie Recipe
Ingredients
- 1 15-oz can of black beans, drained and rinsed
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/2 tsp olive oil
- 1 TBS milk, any kind
- 1 tsp balsamic vinegar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground coffee, optional
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a square baking pan (either 8×8 inches or 9×9 inches). I used an 8×8 inches pan.
- Place all ingredients except for the chocolate chips into a food processor and blend.
- When the batter looks like a thick mousse, empty all contents into a medium-sized bowl.
- Fold chocolate chips into the batter.
- Pour batter into greased pan and place in the oven. If you are using an 8×8 inches pan, bake for about 35-40 minutes, or until a toothpick comes out clean when you pierce the brownies. If you are using a 9×9 inches pan, bake for about 30-35 minutes.
- Let the brownies cool before cutting them into squares.
Notes
I have adapted the recipe for black bean brownies from Skinnytaste. Because I planned to add a mint chocolate ganache onto the brownies, I reduced the amount of sugar and chocolate chips in my version of the brownies.
- Because I used an 8×8 inches pan, the brownies were thicker and more crumbly. I think they would have been easier to pick up and eat if I had used a 9×9 inches pan.
- You can use any type of sugar that you want. I used coconut sugar only because I have been experimenting with it lately.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
You can pair the ganache with brownies, cakes, cupcakes, or cookies!
Servings: 1.5 cup of ganache
Skinny Mint Chocolate Ganache Recipe
Ingredients
- 1/2 cup light coconut milk
- 1 cup semi-sweet chocolate chips
- 1 tsp peppermint extract
- 1/2 TBS honey
Instructions
- Heat the coconut milk in a saucepan over medium-high heat.
- When the coconut milk starts to boil, turn off the stove and remove the saucepan from heat.
- Empty the chocolate chips, peppermint extract, and honey in the milk and stir until the chocolate chips are melted and everything is well blended.
- Enjoy over your favorite desserts!
- Store leftover ganache in the refrigerator. Reheat the ganache before using it again.
Notes
I was looking around for peppermint ganache recipes and found that most of them used heavy cream. I don’t usually have any of it around the house, so I looked for alternative recipes. I found one on Gluten Free Recipe Box that uses light coconut milk. I adapted it a little by adding more peppermint extract and a tiny bit of honey.
- Initially, I made the ganache without honey but found that it wasn’t sweet enough. After adding a tiny bit of honey, the flavor picked up instantly. The honey is completely optional.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Give yourself a treat this weekend, and try these brownie and ganache recipes. Let me know how it turns out!
Kristin says
Two worlds…. yum, yum!!!!
Kristin says
**Correction: Two words…yum, yum, but they do look out of this world!!! 😉
Lisa says
Seriously, the ganache was AMAZING. It goes so well with other desserts, too!
Kristin says
Amazing!
Welcome to Mommyhood says
I looove black bean brownies and make them pretty frequently, but have never made a ganache. I’m pinning this to try it out next time 🙂
Lisa says
You MUST try the ganache. It is so delicious! I had about a cup of the ganache left over, and it was perfect for pairing with other desserts!
Meranda@fairytalesandfitness says
I love chocolate mint too! This recipe looks similar to a ganach that i’ve used to make some bon bon type dessert we use to make. Thanks for linking up!
Lisa says
Isn’t ganache one of the best things in the world?