Double Chocolate Mint Freezer Brownie Bites

I made these brownie bites for my 10 year anniversary with my hubby in March, and I have been trying to perfect them ever since. I think I would have given up entirely if I hadn’t shared some with a friend. She had to take dairy out of her diet for health reasons. We were talking about how it’s tough to be at places surrounded by amazing desserts all packed with dairy and other ingredients that we can’t eat. I then offered her some of my brownie bites with a warning that he recipe was not “blog worthy” yet. She tried them and said they were totally blog worthy. I thought she was just trying to be nice, but I sent her home with the rest of the batch anyway since she seemed to enjoy them.

Then a week later she informed me that she and her kiddos were eating the brownie bites and really loved them as they were drinking peppermint tea. She said that maybe a bit of peppermint might be the “key missing ingredient” I had been searching for. Well, YAY for friends with good taste buds because mint (and a couple other tweaks) were all these bad boys needed to be a “blog worthy” recipe.

So now I get to introduce to you these yummy Double Chocolate Mint Freezer Brownie Bites.

Double Chocolate Mint Freezer Brownie Bites

They are a bit labor intensive and you need a food processor to make them, but this is my new favorite treat! I hope you enjoy them as much as I do.

Double Chocolate Mint Freezer Brownies

Brownie layer:

  • 1 cup of canned (or cooked) black beans (drained and rinsed if using canned)
  • 6-9 Medjool dates (be sure to pit them before using and soak them in water if they are not soft enough) I use 6 dates when making them for my family, but if I’m making these for friends who are used to sweeter desserts I use 9.
  • 1/2 cup almond butter (all natural store bought or you can make your own)
  • 1 TBS fresh squeezed lemon juice
  • 1 cup frozen raspberries
  • 1 TBS coconut oil (I buy Gold Label Virgin Coconut Oil from tropical traditions < affiliated link *see note below)
  • 2 TBS coconut cream concentrate (I buy this from Tropical Traditions)
  • 2 tsp vanilla extract (no corn syrup added)
  • 2 tsp mint extract
  • 1 pasture raised egg
  • 1/4 cup cacao powder
  • 1/2 tsp baking powder (preferably aluminum free. I make my own: see notes below. **)
  • 1/4 tsp of sea salt
  • 1 cup beef collagen
  • 1 tsp cinnamon
  • 1/4 cup hemp seeds

Melted chocolate for brownies:

You can either melt about 1/4 cup or so of your favorite healthier chocolate chips OR do what I do and melt the following:

  • 2 ounces of unsweetened bakers chocolate
  • 1 TBS coconut oil
  • pinch of sea salt
  • 1/4 tsp liquid stevia or liquid sweetener of choice to taste (raw honey or grade A organic maple syrup)

I love this bakers chocolate I found at Target that has vanilla bean and isn’t sweetened with anything:

bakers chocolate

Cashew Swirl:

  • 1 1/2 cups cashews (soaked 1-8 hours)
  • 5 dates (or 1/4 cup of sweetener of choice: raw honey or organic grade A maple syrup)
  • 3-4 TBS fresh lemon juice (depending on how sour you like it… taste it as you go along)
  • 1 tsp vanilla extract (no corn syrup added)
  • 2 TBS coconut oil
  • dash of sea salt

Directions:

Cashew Layer:

  1. Start by making the cashew layer first. Put your drained and rinsed pre soaked cashews in a food processor. Process until smooth.
  2. Add dates or liquid sweetener (raw honey or maple syrup) and blend until smooth.
  3. Add lemon juice, vanilla extract, coconut oil, sea salt and blend until mixed completely.
  4. Scoop out cashew mix and set aside in a bowl for later. You don’t need to clean the food processor as anything left in it will mix well with the brownie layer.

Brownie Layer:

  1. Preheat oven to 350 degrees.
  2. Either grease a 8X8 Pyrex glass with coconut oil or line it with parchment paper (I highly recommend you use parchment paper which makes them easier to cut later).
  3. On the stove top over low heat melt either your chocolate chips OR melt 2 ounces of unsweetened bakers chocolate and 1 TBS coconut oil. Then mix in 1/4 tsp of liquid stevia or sweetener of choice and a dash of salt. Set aside for later.
  4. Put 1 cup of drained and rinsed cooked or canned (which are already cooked) black beans in the food processor. Process until smooth. You might need to scrape the sides and mix occasionally in between processing.
  5. Pit 6-9 dates (depending on how sweet you want them) and add them to your black beans. Blend in the food processor until you get a date paste like consistency.
  6. Add frozen raspberries and blend until it’s as smooth as you can get it.
  7. Add almond butter, lemon juice, coconut oil, coconut cream concentrate, vanilla extract, mint extract, 1 egg, cacao powder, baking powder, sea salt, hemp seeds, cinnamon, and beef collagen.
  8. Mix everything in the food processor until smooth. You may have to stop and scrape the sides occasionally to get everything mixed thoroughly.
  9. Add your melted chocolate from before and mix completely.
  10. Scoop out brownie batter and spread it into your 8×8 Pyrex pan that is pre greases or lined with parchment paper. It will be very thick.
  11. Add scoops of cashew layer on top and swirl it into the brownies with a butter knife.
  12. Place into your preheated oven.
  13. Cook for 30-40 minutes. Check after 30 minutes to see if it’s done. Don’t overcook these. They will be softer than regular brownies.
  14. Here comes the hard part. When you take them out of the oven don’t cut them and eat them immediately. These are freezer brownies. So if you have room place them on a hot pad in the freezer. If you are lacking space and think they will melt your freezer food let them cool on a hot pad in the freezer first. Then place them in the freezer when they are cool enough to not melt the other food. Allow them to freeze a couple hours before cutting.
  15. If you used parchment paper you can pop the whole thing out of the Pyrex dish to cut. This makes cutting easier. Cut them into bite sized pieces (or bigger if you want brownie type portions) and then store them in your freezer. I like to store them in freezer bags or these Rubbermaid glass storage container so I have a nice treat anytime I want. If you are sharing you can either place them back in the Pyrex dish OR place each square on a serving tray.
  16. These are best when frozen over night after cutting. I like to let them defrost just a smidge before eating but they are yummy frozen as well.
  17. Enjoy!

Here is my 3 step process for the brownie batter:

Brownie Dough

Here is how I cut the brownies after freezing for 2 hours first:

cutting brownie bites

This recipe is kid tested and momma approved.

My Helpers

And they are done and ready to be eaten….

Finished brownie bites and kiddo

 

*Some of the above links are affiliate links.  Click here to learn more about affiliate links.

**I make my own baking powder and it’s super easy. Just mix 2 parts cream of tartar to 1 part baking soda (for example 2 TBS cream of tartar with 1 TBS baking soda). I usually make a cup of it and store for later.

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2 Responses

  1. Joyfull Mom says:

    I’m glad you kept working on this recipe! Good for you!!! These look delightful. Thanks for the recipe. I might try it with peppermint essential oil! Blessings.

    • Kristine says:

      If you do let me know how much you add! I wanted to try it with oils but I am new to using them. So your wisdom on that would be great! 😉

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