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Healthy Mint Brownies

 
One serving costs about $1.03

$1.03 per serving

24 people like this recipe

24 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 side dish American
spoonacular Score:38%

Spoonacular Score: 38%

 

The recipe Healthy Mint Brownies could satisfy your American craving in around 45 minutes. This recipe makes 12 servings with 241 calories, 5g of protein, and 12g of fat each. For $1.03 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have cocoa powder, ground flax, jar pear, and a few other ingredients on hand, you can make it. 24 people were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. Try Mint Brownies, Mint Dip with Brownies, and Mint Brownies for similar recipes.

Ingredients

Servings:
0.33 cup
0.33 cup almond milk
almond milk
1 Tbsp
1 Tbsp applesauce
applesauce
0.25 cup
0.25 cup avocado
avocado
1 tsp
1 tsp baking powder
baking powder
0.25 tsps
0.25 tsps baking soda
baking soda
0.5 cup
0.5 cup frozen blueberries
frozen blueberries
0.5 tsps
0.5 tsps butter
butter
15 ounce
15 ounce canned black beans
canned black beans
0.5 cup
0.5 cup dark chocolate chunks
dark chocolate chunks
0.75 cup
0.75 cup cocoa powder
cocoa powder
0.75 cup
0.75 cup coconut sugar
coconut sugar
5 ounces
5 ounces dark chocolate
dark chocolate
1
1  green food coloring
green food coloring
1 Tbsp
1 Tbsp grape seed oil
grape seed oil
3 Tbsps
3 Tbsps ground flax seed
ground flax seed
1 Tbsp
1 Tbsp heavy cream
heavy cream
1 tsp
1 tsp oil
oil
2 halves
2 halves canned whole unsweetened pear
canned whole unsweetened pear
0.75 tsps
0.75 tsps peppermint extract
peppermint extract
0.5 tsps
0.5 tsps pink himalayan salt
pink himalayan salt
3 Tbsps
3 Tbsps white rice flour
white rice flour
2 Tbsps
2 Tbsps white spelt flour
white spelt flour
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 cup
0.5 cup xylitol
xylitol
0.33 cup almond milk
0.33 cup
almond milk
1 Tbsp applesauce
1 Tbsp
applesauce
0.25 cup avocado
0.25 cup
avocado
1 tsp baking powder
1 tsp
baking powder
0.25 tsps baking soda
0.25 tsps
baking soda
0.5 cup frozen blueberries
0.5 cup
frozen blueberries
0.5 tsps butter
0.5 tsps
butter
15 ounce canned black beans
15 ounce
canned black beans
0.5 cup dark chocolate chunks
0.5 cup
dark chocolate chunks
0.75 cup cocoa powder
0.75 cup
cocoa powder
0.75 cup coconut sugar
0.75 cup
coconut sugar
5 ounces dark chocolate
5 ounces
dark chocolate
1  green food coloring
1
green food coloring
1 Tbsp grape seed oil
1 Tbsp
grape seed oil
3 Tbsps ground flax seed
3 Tbsps
ground flax seed
1 Tbsp heavy cream
1 Tbsp
heavy cream
1 tsp oil
1 tsp
oil
2 halves canned whole unsweetened pear
2 halves
canned whole unsweetened pear
0.75 tsps peppermint extract
0.75 tsps
peppermint extract
0.5 tsps pink himalayan salt
0.5 tsps
pink himalayan salt
3 Tbsps white rice flour
3 Tbsps
white rice flour
2 Tbsps white spelt flour
2 Tbsps
white spelt flour
1 tsp vanilla extract
1 tsp
vanilla extract
0.5 cup xylitol
0.5 cup
xylitol

Equipment

baking paper
baking paper
food processor
food processor
baking sheet
baking sheet
mixing bowl
mixing bowl
oven
oven
knife
knife
baking paper
baking paper
food processor
food processor
baking sheet
baking sheet
mixing bowl
mixing bowl
oven
oven
knife
knife


Instructions

  1. Directions:
  2. Preheat the oven to 350 degrees. Line a 9 by 9 or 7 by 11 baking sheet with parchment paper and set aside.
  3. Combine the flax, applesauce and almond milk together in a small bowl. Set aside to allow to thicken. In a food processor, combine the blueberries, pear, black beans and oil. Pulse until the mixture become very smooth. Next, add the extracts and process until fully combined. Remove the contents from processor into a medium sized mixing bowl. Add the coconut sugar, cocoa, baking powder, soda, and salt and mix. Add the flour with the chocolate chips and mix until just combined. Pour the batter into your prepared dish and bake at 350 for 44-45 minutes.
  4. Remove from the oven and allow to cool for at least 50 minutes. If you would like, place the brownies in the fridge for 20 or 30 minutes to speed up cooling time. While the brownies cool, start on your mint filling.
  5. In a small bowl, combine the soft avocado with full fat coconut milk or heavy cream. Beat on high for about 5 minutes until the mixture is fluffy and smooth. Add the powdered xylitol and mix well. Add peppermint extract and coloring if desired, and beat until all incorporated. Once the mixture is perfectly fluffy and creamy, add the flour and mix until just combined. The mixture should be thick and smooth but still easy to spread. Spread the mixture evenly over the cooled brownies and place in the fridge for 10 minutes, until the mint filling has firmed.
  6. Next, melt the chocolate. Add the oil to the melted chocolate and stir to combine. Remove the brownies from the fridge and pour the melted chocolate over the brownies, gently and quickly spread the chocolate evenly over the brownies. The mint filling should be cold so the warm chocolate doesnt melt the mint filling, but the chocolate will cool quickly once it touches the cold mint. Make sure to work quickly so the chocolate layer will be even. Return the brownies to the fridge to cool for another 5 minutes until the chocolate is set.
  7. Cut the brownies after the 5 minutes with a sharp knife. Serve brownies chilled or at room temperature. Store any left overs in an airtight container in the refrigerator.
  8. NOTE: Once the chocolate layer has firmed, be sure to cut all the brownies immediately with a sharp knife. I cut some of the brownies when they were really, really cold, and they didnt cut clean and pretty.
  9. *For those who are not concerned with gluten content, wheat or white flour would work okay as well. For wheat, decrease the amount by 1 tablespoon. For the filling, be sure to use a white color flour to keep the mint filling a bright pretty green color.
  10. **You can use any kind of chocolate you like, but dark chocolate gives a wonderful flavor to the peppermint and sugar free dark chocolate is the easiest to find.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.03
Ingredient
⅓ cups almond milk
1 Tablespoon applesauce
¼ cups avocado
1 teaspoon baking powder
½ cups frozen blueberries
½ teaspoons butter
15 ounces canned black beans
½ cups dark chocolate chunks
¾ cups cocoa powder
¾ cups coconut sugar
5 ounces dark chocolate
1 green food coloring
1 Tablespoon grape seed oil
3 Tablespoons ground flax seed
1 Tablespoon heavy cream
1 teaspoon oil
¾ teaspoons peppermint extract
½ teaspoons pink himalayan salt
3 Tablespoons white rice flour
2 Tablespoons white spelt flour
1 teaspoon vanilla extract
½ cups xylitol
Price
$0.17
$0.05
$0.28
$0.03
$0.58
$0.02
$0.76
$1.06
$1.04
$1.50
$3.95
$0.16
$0.09
$0.14
$0.08
$0.01
$0.20
$0.09
$0.10
$0.09
$0.30
$1.62
$12.31

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • Food coloring can definitely make food more attractive, but if you prefer to go the natural route, many colors can be created with the use of fruits, vegetables, spices, etc. Experiment with berries for pinks, reds, and purples, carrots for orange, turmeric for yellow, and so on.

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
241k Calories
5g Protein
12g Total Fat
31g Carbs
4% Health Score
Limit These
Calories
241k
12%

Fat
12g
19%

  Saturated Fat
5g
35%

Carbohydrates
31g
11%

  Sugar
12g
14%

Cholesterol
2mg
1%

Sodium
291mg
13%

Alcohol
0.2g
1%

Caffeine
27mg
9%

Get Enough Of These
Protein
5g
11%

Manganese
0.71mg
35%

Copper
0.6mg
30%

Fiber
7g
29%

Magnesium
87mg
22%

Iron
3mg
19%

Phosphorus
171mg
17%

Potassium
387mg
11%

Zinc
1mg
8%

Folate
27µg
7%

Vitamin B1
0.1mg
6%

Calcium
61mg
6%

Selenium
3µg
5%

Vitamin B2
0.08mg
5%

Vitamin E
0.64mg
4%

Vitamin K
3µg
4%

Vitamin B3
0.71mg
4%

Vitamin B6
0.06mg
3%

Vitamin B5
0.24mg
2%

Vitamin C
1mg
2%

covered percent of daily need

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