So I gotta be honest and say that usually I am not the biggest fan of the peppermint and chocolate combo. I love dark chocolate and I love peppermint but usually I can take it or leave it when it comes to them mixed together…. until now.
Moist, dark chocolate, HEALTHY brownies are topped with a lightened up, ultra creamy, white chocolate peppermint frosting. I seriously cannot get enough of these. I based this recipe off of my brownie bite recipe but decreased the sugar while increasing the cocoa powder, and added a bit of brewed coffee to really help deepen that deep dark chocolate flavor. Black beans and applesauce help keep the brownies perfectly moist without all the extra calories that most brownie recipes bring. On their own, these brownies are very good but when you top them with my creamy white chocolate peppermint frosting…. Oh. My. Goodness….. PERFECTION.
The trick to this incredibly simple frosting is reduced fat cream cheese and Hershey’s white chocolate peppermint kisses. I’m not being sponsored by Hershey or anything, but I have to say that these Christmas kisses have the PERFECT amount of peppermint to them. They aren’t overpowering, which is why they work so well blended into cream cheese and spread over deep dark chocolate goodness. All you have to do is melt the kisses for about 30 seconds and beat them into the cream cheese and powdered sugar. SO EASY and aren’t they so festive as well? At only 180 calories a serving, 3grams of fiber, and 4.5 grams of protein, this is one dessert, you can feel good about!
Flourless Peppermint Frosted Brownies
- BROWNIES: 1 15 ounce can black beans, drained and rinsed
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons brewed coffee
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- FROSTING: 8 ounces reduced fat cream cheese, softened
- 1/2 cup powdered sugar
- 20 Hershey's White Chocolate Peppermint Kisses
BROWNIES: Preheat oven to 350F
Using a medium to large food processor, purée RINSED black beans, applesauce, egg, sugar, vanilla and coffee until smooth.
Blend in cocoa powder and baking soda.
Pour into a greased medium sized (I used 9x4 inch) baking dish.
Bake for 30 minutes or until toothpick removes cleanly.
FROSTING: Using a medium mixing bowl, beat softened cream cheese until smooth.
Add powdered sugar and beat well.
Microwave peppermint kisses in a small bowl for 30 seconds and stir until smooth.
Add melted kisses to the cream cheese frosting and beat well.
5- Gently spread over cooled brownies and top with crushed candy cane. Enjoy.
Nutrition Facts Servings 12.0 Amount Per Serving 1/12 pan Calories 180 Total Fat 7g Saturated Fat 4g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 30mg Sodium 317mg Potassium 182mg Total Carbohydrate 26g Dietary Fiber 3g Sugars 17g Protein 4g