Notes: If you aren’t using canned black beans, then you’ll need 240g of cooked black beans.

Measure the cocoa powder using this method or a kitchen scale. (← That’s the one I own and love. It’s the best $20 I’ve ever spent!) Too much cocoa powder will make your brownie bites taste bitter, rather than rich and chocolaty.

Do not substitute regular coffee grounds or brewed coffee. The former will make your brownie bites taste gritty, while the latter isn’t strong enough to taste. You need the kind that instantly dissolves in water (like this, or this for a decaf version). For a stronger coffee flavor, increase the instant coffee by an additional 1-2 teaspoons. If you aren’t a fan of coffee, just omit it!

Any milk may be substituted for the unsweetened cashew milk.

I used this vanilla stevia and this powdered stevia. While vanilla stevia is one of my favorite ingredients (and you’ll use it in all of these recipes of mine, too!), I found it wasn’t quite strong enough on its own. The extra powdered stevia makes a big difference! I buy mine online at the links I included above.

If you don’t want to use the stevia products, then substitute ¾ cup (180mL) of pure maple syrup, honey, or agave. If using this substitute, then omit the milk.

If you aren't a fan of peppermint, then just replace it with additional vanilla extract!

If you prefer, you can bake these in an 8”-square pan instead of the mini muffin cups. Bake at 300°F for 15-19 minutes. They’ll be done when the edges look baked through but the center still looks glossy and underdone. (It’ll continue to cook through due to the heat of the pan as the brownies cool to room temperature!) Once the brownies cool to room temperature, let them rest for at least 6 hours for the fudgiest texture.

{gluten-free, clean eating, low fat, low carb, sugar-free}