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Chocolate mint brownies on parchment paper.

Chocolate Mint Brownies

Course: Dessert
Cuisine: Universal
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 165kcal
Author: Lauren
Fudgy, lightened-up brownies bursting with rich chocolate flavor and hints of creamy mint! These Mint Brownies with Chocolate Ganache are packed with protein, will curb your sweet tooth and leave you feeling satisfied. No one will even guess that they are healthy!
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Ingredients

Brownie Layer:

  • 1/2 cup chocolate or vanilla protein powder (62g)
  • 1/4 cup dark or black cocoa powder (30g)
  • 1/4 cup all-purpose flour (30g)
  • 1/2 tsp baking powder
  • 1/4 cup Swerve granular sweetener (48g) 48g
  • 1 (15-oz) can black beans rinsed and drained (270g once drained)
  • 1/2 cup canned pumpkin (122g)
  • 3 Tbsp egg whites (46g)
  • 1/4 cup unsweetened almond milk (60g)

Creamy Mint Layer:

  • 6 oz fat free cream cheese (168g) softened
  • 1/4 cup vanilla protein powder (31g)
  • 2 Tbsp unsweetened almond milk (30g)
  • 1/4 cup Swerve confectioners sugar (36g)
  • 1/8 tsp peppermint extract
  • 3 to 4 drops green food coloring

Chocolate Ganache:

  • 1/2 cup semi-sweet chocolate chips (112g)
  • 2 Tbsp heavy whipping cream (30g)
  • 1 Tbsp unsalted butter (14g)

Instructions

  • Preheat the oven to 325 degrees F. Line a 8x8-inch baking pan with parchment paper and/or spray with nonstick cooking spray.

For the Brownies:

  • In a food processor or high-powered blender, add the black beans, pumpkin, egg whites and almond milk. Pulse/blend until a smooth batter is formed. Add in the protein powder, cocoa powder, flour, baking powder, and sweetener. Blend again until ingredients are combined. Pour the batter into the baking dish.
  • Bake for 30-35 minutes, or until the edges are set. A toothpick inserted along the edges should come out clean and inserted in the middle should come out mostly clean. Let cool completely, then cover and store in the fridge for 1-2 hours to chill and set before adding frosting.

For the Creamy Mint Layer:

  • While the brownies are in the oven, prepare the creamy mint layer. Using a hand mixer or food processor, combine the cream cheese, protein powder, almond milk, confectioners sugar, peppermint extract and food coloring. Blend until frosting is completely smooth. Store in the fridge, covered, until brownies are ready to frost.
  • After the brownies have had time to chill, add creamy mint layer evenly on top of brownies and spread evenly across.

For the Chocolate Ganache:

  • Melt the butter and whipping cream in a microwave safe bowl in 20 second intervals, stirring in between, until butter is melted. Add in the chocolate chips, and stir until silky and smooth. Add the chocolate ganache over the creamy mint layer. Gently spread with a knife or silicone spatula. Place the brownies in the refrigerator to set for a minimum of one hour, or until ready to eat.

Notes

These brownies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
If you use 1/3 reduced fat cream cheese instead of fat free:
  • 181 calories 14.9C | 8.6F | 11P
  • MFP entry: LFF Creamy Mint Brownies with RF

Nutrition

Serving: 1brownie (77g) | Calories: 165kcal | Carbohydrates: 15.9g | Protein: 11.5g | Fat: 6.1g | Saturated Fat: 3.4g | Fiber: 3.6g | Sugar: 7g