Peanut butter and chocolate is my absolute favorite combo. I don’t care what it is…if it has peanut butter and chocolate in it, I’m all about it.
Second on my list of favorite dessert combos is peppermint and chocolate. York peppermint patties have always been my mom’s favorite dessert, and I’m pretty sure it must be genetic or something.
So when I made my first batch of these brownies, I was instantly hooked. They combine all of my favorite things–peanut butter, chocolate, and peppermint–in a sweet, guilt-free brownie. YUM!
I have to admit that as much as I love desserts, I don’t love the time commitment that usually seems to come with it. Between mixing and measuring all the ingredients to waiting what seems like forever for that ding! of the oven timer, a craving for a few cookies can turn into an afternoon spend slaving away in the kitchen.
These brownies are the perfect solution to satisfy your sweet tooth in a fraction of the time.
It really doesn’t get much easier than this: just load up your ingredients into your blender, mix it up, pour into the pan, and bake. In half an hour, you have a mouthwatering batch of brownies ready to go!
Plus, these brownies are totally gluten-free and vegan! That means two things:
#1- pretty much everyone can enjoy this sweet treat, regardless of dietary restrictions.
#2- it’s totally safe to lick the spoon! No raw eggs in this tasty recipe 🙂 In fact, you could even eat the batter raw for more of a cookie dough-like dessert.
While I used peanut butter in this recipe, you can swap it for whatever nut butter you have on hand if you’re allergic. I also added a bit of almond milk to thin it out, but that’s totally optional if you want a thicker, more dense batter.
Nutritionally, these brownies stand out because chickpeas replace the flour, delivering a mega dose of protein and fiber.
They’re also full of other good stuff, like peanut butter, which is high in healthy fats, and maple syrup, which is loaded with antioxidants.
But hands down, the absolute best thing about these brownies is that they taste amazing and you can enjoy a few without feeling the need to race over to the gym for a cardio session. Give them a try and see for yourself!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 1 can chickpeas, drained
- 1/2 cup peanut butter or other nut butter
- 1/3 cup almond milk
- 1/2 cup maple syrup
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vanilla
- 1/2 cup chocolate chips (dairy-free for vegan)
- 1/3 cup peppermints, crushed
Ingredients
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- Add all ingredients except chocolate chips and peppermints into a blender and blend until well-mixed.
- Pour half of mixture into greased 8-inch square baking pan and sprinkle on half of chocolate chips and peppermints.
- Add the rest of the mixture on top and then add the remaining chocolate chips and peppermints to the top.
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