Flourless Peppermint Brownies

Flourless Peppermint Brownes  savorylotus.com

I’m really excited to share today’s recipe with you all.  I have been slightly obsessed with holiday desserts this week.  There is a ridiculous amount of desserts and goodies in my fridge and freezer.  But this is by far my favorite one so far: Flourless Peppermint Brownies.

What can I say?  These minty flourless brownies are divine.  Rich and decadent, they make the perfect addition to your holiday celebration.  This is the kind of dessert that when you take it to a gathering, people are raving about them.  And the best part is that they are made with REAL food ingredients: immune boosting coconut oil, antioxidant raw cacao, and nutrient-rich eggs.

 

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The inspiration for this recipe came from the book, INDULGE, by Carol from Ditch the Wheat.  It’s my favorite grain-free dessert book.  Her flourless brownies are the BEST! I just added my own peppermint flair, and now it’s a holiday delight!

I hope you are all having a warm and wonderful December.  We just decorated our house for the holidays.  I just love all the lights during this dark time of year.  I love explaining to my 2 year old about the magic of the season.  We drove around earlier today and checked out our neighbors lights and decorations.  Oh, to see the world through the eyes of a child!

Happy Holidays!

Warmly,

Katja

 

 

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Flourless Peppermint Brownies

 

Ingredients:

FOR BROWNIE LAYER:

4 eggs

1 cup raw cacao powder  (like this) (or unsweetened cocoa)

1 cup coconut sugar (like this)

6 TBS coconut oil, melted  ( I use THIS brand)

2 tsp peppermint extract (like this)

1/4  tsp celtic sea salt

 

FOR PEPPERMINT FROSTING:

1/2 cup coconut butter, melted  (THIS is my favorite brand)

1/4 cup coconut milk (where to get BPA and additive free coconut milk)

2 TBS honey

1/2 tsp peppermint extract

 

FOR DRIZZLE:

3 TBS coconut butter, melted

2 tsp raw honey

1 TBS raw cacao powder

a titch of hot water water

 

Directions:

  1. Preheat the oven to 350′F.  Line an 8×8 pan with unbleached parchment paper.
  2. Combine all brownie ingredients until silky smooth.
  3. Pour into lined baking pan and bake for 15-20 minutes or until a tooth pick inserted into the middle of the brownies comes out clean.
  4. Remove from oven and allow to cool completely.
  5. Once brownies are cool,  mix the coconut butter, coconut milk, peppermint extract,  and honey with a hand mixer until very smooth and spoon over cooled brownie layer.
  6. Place into fridge for at least 30 minutes to set.
  7. Before serving prepare drizzle by combining coconut butter and honey into a smooth paste.  Mix in the raw cacao powder.  Add hot water 1 tsp at a time until you reach a thin, drizzle consistency.
  8. Use a spoon, squeeze bottle or plastic bag with tiny corner cut out to drizzle over brownies before serving.  ENJOY!

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Flourless Peppermint Brownies - savorylotus.com

 

Flourless Peppermint Brownies
Author: 
 
Ingredients
  • FOR BROWNIE LAYER:
  • 4 eggs
  • 1 cup raw cacao powder (or unsweetened cocoa)
  • 1 cup coconut sugar
  • 6 TBS coconut oil, melted
  • 2 tsp peppermint extract
  • ¼ tsp celtic sea salt
  • FOR PEPPERMINT FROSTING:
  • ½ cup coconut butter, melted
  • ¼ cup coconut milk
  • 2 TBS honey
  • ½ tsp peppermint extract
  • FOR DRIZZLE:
  • 3 TBS coconut butter, melted
  • 2 tsp raw honey
  • 1 TBS raw cacao powder
  • hot water
Instructions
  1. Preheat the oven to 350′F. Line an 8×8 pan with unbleached parchment paper.
  2. Combine all brownie ingredients until silky smooth.
  3. Pour into lined baking pan and bake for 15-20 minutes or until a tooth pick inserted into the middle of the brownies comes out clean.
  4. Remove from oven and allow to cool completely.
  5. Once brownies are cool, mix the coconut butter, coconut milk, peppermint extract, and honey with a hand mixer until very smooth and spoon over cooled brownie layer.
  6. Place into fridge for at least 30 minutes to set.
  7. Before serving prepare drizzle by combining coconut butter and honey into a smooth paste. Mix in the raw cacao powder. Add hot water 1 tsp at a time until you reach a thin, drizzle consistency.
  8. Use a spoon, squeeze bottle or plastic bag with tiny corner cut out to drizzle over brownies before serving. ENJOY!

 

Do you have a favorite flourless brownie recipe? Please share in the comments.

 

 
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Comments

    • says

      I haven’t tried this. I do usually use honey in my desserts. This one is a bit different as there is no flour to absorb the liquid. You could definitely experiment. You would have to play with the recipe so it wasn’t too runny. My baking is always a big experiment. Would love to hear how it goes. :)

  1. gina says

    Cannot wait to make these this weekend! Quick question–the raw cacao you’re referring to for the drizzle–is that the same as the raw cacao powder?
    Thank you!!!

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