Fudgy Almond Flour Mint Brownies
These peppermint whipped brownies are perfect around the holidays, but I am a peppermint fan all-year round! They are SO fudgy, decadent, while being refined sugar-free, vegan, and gluten-free!
Ingredients
- 1/2 cup almond flour
- 7 tbsp cacao powder
- 2 eggs, room temp (or flax eggs - see notes)
- 1/3 cup drippy cashew or almond butter *you want a super creamy/runny brand!
- 3/4 cup chocolate chips
- 1/3 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 cup melted coconut or avocado oil
- 3/4 tsp mint extract
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
Coconut Whipped topping
- 1 container Coconut Whipped Cream
- Crushed Candy Canes
- Melted chocolate for drizzling
Instructions
- Preheat oven to 350f. Line an 8x8 baking dish with parchment paper.
- In a large bowl, add the coconut oil and chocolate chips. Heat in 30 second increments in the microwave, stirring between each, until completely smooth. Add in the remaining wet ingredients, whisking well until completely smooth. It's important that if you are using eggs, they are room-temp or else they will solidify the chocolate and oil
- Add the remaining ingredients into the bowl, mixing well until the brownie batter forms and no large lumps remain. Spread the batter into the baking dish. Bake 20-25 minutes, until set in the center. You can use a toothpick to check or make sure it's firm to touch. Don't over-bake.
- Let the brownies cool completely. I like to stick mine in the freezer until completely cooled (about 45 minutes) or in the fridge for an hour - they get even fudgier when chilled!
- Top with the coconut whip, drizzle with melted chocolate, and top with crushed candy canes. Enjoy!
Video
Notes
Store leftovers in an air-tight container in the fridge!