Description
These Dark Chocolate Peppermint Brownies are gluten-free, paleo-friendly, and full of festive flavor. Rich dark chocolate brownies are topped with a creamy peppermint layer, creating a perfect holiday treat that’s indulgent yet naturally sweetened.
Ingredients
- 6 Tablespoons butter or coconut oil
- 1/2 cup chocolate chips
- 1 large egg plus 1 large yolk
- 1/2 teaspoon vanilla
- 1/2 cup no-sugar-added applesauce
- 3/4 cup blanched almond flour
- 1/2 cup cocoa powder (Special Dark recommended, natural is fine too)
- 3 Tablespoons granulated monk fruit sweetener or granulated stevia
- 1/4 teaspoon salt
Peppermint Cream Layer:
- 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 oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- Melt butter (or coconut oil) and chocolate chips together until smooth.
- Whisk in egg, yolk, vanilla, and applesauce until well combined.
- Fold in almond flour, cocoa powder, sweetener, and salt until batter is smooth.
- Pour half of the batter into prepared pan and smooth the top.
- Mix peppermint cream layer ingredients in a separate bowl and spread over the brownie batter.
- Drop the remaining brownie batter on top in spoonfuls and gently swirl with a knife for a marbled effect.
- Sprinkle festive decorations on top if desired.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool completely before slicing into squares and serving.
Notes
- Ensure brownies cool completely before cutting for clean slices.
- Use high-quality cocoa for a richer chocolate flavor.
- Swap almond flour with another nut flour if desired, but texture may vary.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American