Double Chocolate Peppermint Crunch Brownies {gf,v}

When you start making chocolate crinkle cookies and they turn into double chocolate peppermint crunch brownies... I'm not complaining. I love this brownie recipe because it's the classic, chocolatey brownie with a festive twist. The base of these brownies is double chocolate, so the touch of peppermint comes from the crushed peppermint candy. Other nutrient dense ingredients in this recipe include: almond flour, pure maple syrup, coconut sugar, free range eggs, pure vanilla, and more. These brownies are super simple, and having brownies as a dessert option for the holidays is always a must! Plus, these ones are gluten free and dairy free.

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RECIPE

Prep time: 7 minutes

Bake time: 18 minutes

Serving size: 16 brownies

INGREDIENTS

2 free range eggs

1/4c almond flour

1/3c melted coconut butter

3 1/2tbs cacao powder

1/4c pure maple syrup

3tbs coconut sugar

1tbs dairy free milk

1tsp baking soda

1/2tsp pure vanilla

1/2c Hu Kitchen chocolate gems

2tbs crushed peppermint candies

pink salt to taste

METHOD

1. Preheat oven to 350° and grease a baking dish with coconut oil.

2. In a medium bowl, whisk all wet ingredients {maple syrup, eggs, dairy free milk, coconut sugar, vanilla, coconut butter}.

3. Fold in dry ingredients {flour, baking soda, cacao powder}, and mix until well combined.

4. Fold in half of chocolate gems and crushed peppermint, and mix gently.

5. Transfer to prepped baking dish and top with the other half of chocolate and crushed peppermint.

6. Sprinkle with pink salt, and bake for about 18 minutes or until toothpick comes out clean.

7. Let cool before cutting and enjoy!

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