Dark Chocolate Peppermint Brownies
Indulge in rich, fudgy Dark Chocolate Peppermint Brownies, perfect for holiday gatherings or a cozy night in. Made with wholesome ingredients, these guilt-free brownies have a refreshing peppermint layer.
Ingredients
Brownie Base Ingredients
- 6 tablespoons butter or coconut oil For moisture and richness
- 1/2 cup chocolate chips Use dark chocolate for richer flavor
- 1 large egg Ensures better structure
- 1 large egg yolk Adds richness
- 1/2 teaspoon vanilla extract For flavor enhancement
- 1/2 cup no-sugar-added applesauce Acts as a sweetener and binder
- 3/4 cup blanched almond flour Gluten-free alternative to flour
- 1/2 cup cocoa powder For the chocolaty flavor
- 3 tablespoons granulated monk fruit sweetener or granulated stevia To keep the brownies low in sugar
- 1/4 teaspoon salt Enhances the sweetness
Peppermint Layer Ingredients
- 1/2 cup coconut cream Adds creaminess to the peppermint layer
- 2 tablespoons granulated monk fruit sweetener or granulated stevia For sweetness in the peppermint layer
- 1/4 teaspoon peppermint extract Provides the minty flavor
- Festive sprinkles Optional for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare an 8-inch square pan by applying a nonstick spray or lining it with parchment paper.
- In a large microwave-safe bowl, melt the chocolate chips along with butter or coconut oil in the microwave for about 60 seconds. Stir until smooth and glossy.
- Allow the mixture to cool slightly, then whisk in the whole egg, additional egg yolk, vanilla extract, and applesauce until well blended.
- In a separate bowl, combine blanched almond flour, cocoa powder, granulated monk fruit sweetener (or stevia), and salt. Gradually stir this mixture into the wet ingredients until just incorporated.
- Pour the brownie batter into the prepared pan, smoothing it into an even layer.
Making the Peppermint Layer
- In another bowl, whisk together the coconut cream and one egg until well combined. Add the sweetener and peppermint extract, mixing until smooth.
- Carefully pour the peppermint layer over the brownie batter, spreading it evenly across the top and adding sprinkles if desired.
Baking
- Bake the brownies in the preheated oven for 45 to 50 minutes. To check for doneness, insert a toothpick into the center; it should come out mostly clean with a few moist crumbs attached.
- Allow the brownies to cool slightly in the pan, then chill in the refrigerator before slicing into squares.
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Notes
Store brownies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. For variations, try adding nuts, swap flavors, or layer toppings before baking.