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!

Servings: 8

Author:

Prep Time
15 minutes

Cook Time
22 minutes

Course:

Dessert

Cuisine:

American

Keywords:

chocolate chocolate chips maple syrup Peppermint Cacao Powder flax seeds Candy Canes amond flour coconut whip

Instructions

1 Preheat oven to 350f. Line an 8×8 baking dish with parchment paper.
2 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
3 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.
4 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!
5 Top with the coconut whip, drizzle with melted chocolate, and top with crushed
candy canes. Enjoy!

Fudgy Almond Flour Mint Brownies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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