These brownies are rich and fudgey — just the way I like them! In fact, I would consider them more a fudge-bar than a brownie. Sound good? Then whip these babies up! They’re simple to prepare. The accompaniment of mint, while not necessary, is the perfect addition. In order to get a really intense chocolate flavor, I added brewed coffee to the batter. There are several possible additions to these brownies. Walnuts, pecans or chocolate chips would be great here. As I sit and type this, I’m watching Iron Chef America, with an eye on the Vikings-Saints game as well. These brownies are the perfect, indulgent treat to round out an anti-Sunday-feeling kind of night! The best part about it is that, while indulgent, the use of high-fiber, high-protein garbanzo bean flour and coconut oil, which is heart-healthy, makes these brownies not quite so indulgent as they seem.
Gluten Free, Vegan Mint Brownies:
1 cup garbanzo bean flour
1 cup unsweetened cocoa powder
1/2 teaspoon sea salt
2/3 cup coconut oil
1 cup agave nectar
1/4 cup hot water
1 tablespoon pure vanilla extract
2 tablespoons brewed coffee
1 cup unsweetened applesauce
1/3 1/2 cup (better mint-chocolate balance) fresh mint leaves, minced
1. Preheat oven to 350.
2. In a large mixing bowl, whisk together garbanzo bean flour, cocoa powder and salt. Whisk in coconut oil, agave nectar, water, vanilla and coffee. Fold in applesauce and mint.
3. Pour batter into a greased, 9×9-inch baking dish. Bake in preheated oven for 25 minutes. Allow brownies to cool completely before cutting.