Just in time for the holidays - delicious, paleo, gluten free, grain free peppermint brownies.
Mint in desserts is low key underrated. I might be making mint desserts all December long. These are the perfect dessert to bring to any holiday gathering. Or just to enjoy by yourself!!!
The chocolate and peppermint combination is like a pepperminty hot chocolate but better. These flourless brownies are so easy to make and have the most fudgy center. Topped with candy canes for extra flavor and to make them look pretty.
See the recipe below & don't forget to tag me on Instagram when you make them!
2 pasture raised eggs
1 cup almond butter (make sure its oily or texture will not be the same)
1/3 cup honey or maple syrup
1/3 cup @shopkarenberrios cacao powder
1 tsp vanilla
1/2 tsp baking powder
1/4 cup chocolate chips
3-5 drops peppermint essential oil (5 makes it pretty pepperminty!)
Preheat oven to 325.
In a medium sized bowl, mix together the eggs, almond butter, maple syrup and vanilla. Once everything is evenly mixed and you have a thick batter, add the rest of the ingredients in to the bowl.
Mix until fully combined.
Fold in chocolate chips and add peppermint oil.
Pour batter into an 8x8 dish lined with parchment paper.
Bake for 28-30 minutes or until fork comes out clean.
If you want to make this recipe vegan, you can sub the eggs for 1/2 cup applesauce.
The batter will be very thick and sticky. Use a spatula to get it all out of the bowl and spread evenly into the baking dish.
Brownies are good for 3-5 days and then they start to harden.
I hope you enjoy these as much as I do!!!
Don't forget to tag me HERE if you make them.