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Peppermint Mocha Brownies

These peppermint mocha brownies are fudgy, full of chocolate & peppermint flavor, require one bowl, and gluten-free and refined sugar free.

Course Dessert
Prep Time 20 minutes
Servings 16 brownies
Author Dani

Ingredients

  • ½ cup 1 stick salted butter, use high quality grassfed butter, cut into chunks
  • ½ cup semi-sweet or dark chocolate chips plus ¼ cup for folding in batter
  • 1 cup coconut sugar or Whole Earth Granulated Allulose Baking Blend
  • 2 eggs + 1 egg yolk room temperature
  • 1 tsp. vanilla
  • ½ tsp. peppermint extract
  • 2/3 cup fine almond flour
  • ¼ cup cocoa powder
  • 1 teaspoon espresso powder optional
  • Pinch sea salt
  • 6 dark chocolate bark candies chopped

Instructions

  1. Preheat oven to 350. Line and grease an 8x8 pan.
  2. In a large bowl, add the butter and ½ cup chocolate chips. Microwave until melted, about 1 minute. Stir until smooth.
  3. Whisk in sugar until dissolved.
  4. Add in eggs, one at a time, and gently mix into batter. Stir in vanilla and peppermint extract.
  5. Gently fold in cocoa powder, almond flour, and pinch salt until everything is incorporated. Gently fold in ¼ cup chocolate chips. Do not over-mix.
  6. Pour into greased pan. Top with half the chopped peppermint bark candy.
  7. Bake at 350 degrees for 22-25 minutes. Top with other half of chopped bark. Let cool completely. Cut into 9 or 16 squares. Enjoy!

Recipe Notes

Bake closer to 22 minutes for gooier brownies.