Fudgy Chocolate Peppermint Squares

I try to limit gluten in our household as much as possible. We generally feel better when we exclude it from our diet and I definite notice changes in mood, patience and stress when we overindulge.  I have found that many gluten free baking recipes use nut flours.  My husband has a bad allergy to nuts so this is definitely not an option in our home.  When I started looking at recipes with black beans I would quickly flipped the page as this did not sound appealing to me at all. But one day I got brave and started to experiment.  Am I ever glad I did, because these are honestly one of the best healthy brownie recipes I have ever tasted. They are a fantastic fudgy texture. I especially Love them chilled straight from the fridge. Your family will never know that there are beans in them unless you tell them our secret ingredient. I have started using cacao powder instead of cocoa powder in my recipes this past year as it is a much purer form of cocoa and is a superfood full of antioxidants. I added peppermint essential oil to give an extra special treat for the taste buds. I might try wild orange oil in my next batch. It has become quite popular to cook and bake with essential oils. It is a much purer option than using an alcohol based artificial flavouring and can also be much cheaper than spices and flavourings in the long run. A little amount goes a long way.

Please read my helpful tips and safety guidelines when cooking with essential oils post before you try cooking with your essential oils.

Flourless Peppermint Brownies  

1 (398ml) can Black beans

2 eggs

1/3 Cup coconut butter

4 drops doTERRA Peppermint essential oil

¼ Cup cacao powder

1 Cup raw cane sugar

½ tsp baking powder

dash of sea salt

1 Cup Chocolate chips (gluten free)


  1. Preheat oven to 350° F.
  2. Combine beans and eggs and coconut oil and peppermint essential oil in blender or food processor.  Blend until smooth.
  3. Combine Cacao powder, cane sugar, baking powder and sea salt and add to the bean mixture. Blend until everything is thoroughly mixed. It will reach a nice thick consistency.
  4. Add chocolate chips to the mixture
  5. Pour into greased 8×8-inch pan stir in chocolate chips as you spread into the pan
  6. Bake 25-30 minutes or until a toothpick comes out clean.
  7.  Store refridgerated.

Important note: If you are going to use essential oils for cooking please make sure that they are a food grade essential oil. Most essential oils that are available are not ingestible. They are not 100% pure and contain fillers and synthetic components that would be dangerous to ingest.  doTERRA essential oils are one of the few essential oils that have been passed by the US FDA to be safe for consumption.  To purchase doTERRA essential oils Click Here

Leave a Comment

Your email address will not be published. Required fields are marked *