Description
A delightful blend of rich dark chocolate and refreshing peppermint, perfect for holidays or indulgent snacking.
Ingredients
Scale
- 6 Tablespoons butter or coconut oil
- 1/2 cup chocolate chips
- 1 large egg plus 1 large yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup no-sugar-added applesauce
- 3/4 cup blanched almond flour
- 1/2 cup cocoa powder (Special Dark recommended)
- 3 Tablespoons granulated monk fruit sweetener or granulated stevia
- 1/4 teaspoon salt
- 1/2 cup coconut cream
- 1 large egg
- 2 Tablespoons granulated monk fruit sweetener or granulated stevia
- 1/4 teaspoon peppermint extract
- Festive sprinkles (if desired)
Instructions
- Preheat your oven to 350°F (175°C) and coat an 8″ square pan with nonstick spray.
- Melt the chocolate chips and butter (or coconut oil) in a microwave-safe bowl for about 60 seconds; stir until smooth.
- Add the whole egg, yolk, vanilla extract, and applesauce to the melted mixture; stir until well combined.
- In a separate bowl, whisk together almond flour, cocoa powder, sweetener, and salt; combine this dry mixture into the wet mixture until just mixed.
- Pour the brownie batter into the prepared pan and smooth it out.
- In another bowl, whisk coconut cream and one egg together; add sweetener and peppermint extract, stirring until smooth.
- Pour the peppermint mixture over the brownie batter and spread evenly.
- If desired, add festive sprinkles on top.
- Bake in the preheated oven for 45-50 minutes, or until a tester comes out mostly clean.
- Chill the brownies in the refrigerator before slicing and serving.
Notes
For best results, ensure to chill brownies before slicing for clean edges. Use fresh ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg