Theres no better time than Christmas to pull out all the chocolate and peppermint inspired treats and I'm kicking off the holiday festivities with my favorite way to 'treat' - BROWNIES.
You guys! This is the BEST recipe, and so darn easy to make! If you love the combination of chocolate and peppermint then you're going to LOVE these brownies.
This treat has no refined sugar (even in the frosting), no gluten, and gets its green color from liquid chlorophyll so you're literally getting in your greens while eating dessert. Talk about a win/win.
I love sitting down with a large piece of this delicious brownie on a cool 'winter' LA afternoon. Savoring every bite while I sip on some hot chocolate because one can never really get enough chocolate in one sitting amiright?
The trick with making these brownies, and any other brownies for that matter, is the baking time. You want to pull them out when they're still slightly undercooked. So by the time they cool down on the bench you'll have yourself a perfectly fudgey consistency.
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Makes 9
What you'll need:
1/3 cup Brandless coconut oil, melted
1/2 cup sugar free chocolate chips
1/3 cup Brandless coconut sugar
1/2 cup cacao power
4 eggs
1 cup gf flour
1/3 cup water
1 tsp baking powder
1 tsp peppermint extract
Dash of sea salt
Icing
2 x 150g pots plain unsweetened coconut yogurt
1/4 cup coconut butter, melted
3 drops stevia
13 drop liquid mint chlorophyll (or use natural green food coloring)
1 tsp peppermint extract (if your chlorophyll doesn't contain mint)
3 organic peppermint candy canes, crushed.
What to do:
Make your icing first by placing yogurt, melted coconut butter, stevia and chlorophyll to a food processor.
Blend until you have a smooth consistency. Add in additional peppermint extract if your chlorophyll isn't mint flavored, or if you're using a regular natural food coloring.
Place in the fridge to set while you make the brownie.
Preheat oven to 350F
In a small saucepan, gently melt down your coconut oil and chocolate chips. Set aside.
In a medium bowl using an electric beater, whisk together your eggs, coconut sugar and peppermint extract until foamy.
Add the melted chocolate mixture and beat until completely mixed in.
Add the flour, cacao powder and water and beat until smooth and incorporated.
Add in the salt and baking powder and beat further.
Transfer to a 9x9 baking tin lined with parchment paper to allow for easy removal. (You can use a smaller tin, the brownies will just be a little taller.)
Ensuring the batter is evenly spread, place in the oven to bake for 18-20 minutes.
After 18 minus, check the brownies with a small knife of skewer. If if comes out with some moist crumbs it's ready.
Remove from the oven and let cool completely before icing.
Once iced, sprinkle with some crushed peppermint candy canes (optional)
Cut into 9 squares, and enjoy x ** These brownies are best stored in an airtight container on the counter. Due to the probiotic nature of the coconut yogurt they will only last a few days. If you wish for these to last longer, store in the fridge.
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