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Flourless Peppermint Brownies

  • Author: Katja from Savory Lotus

Scale

Ingredients

  • FOR BROWNIE LAYER:
  • 4 eggs
  • 1 cup raw cacao powder (or unsweetened cocoa)
  • 1 cup coconut sugar
  • 6 TBS coconut oil, melted
  • 2 drops Peppermint Essential Oil OR 2 tsp peppermint extract
  • 1/4 tsp sea salt
  • FOR PEPPERMINT FROSTING:
  • 1/2 cup coconut butter, melted
  • 1/4 cup coconut milk
  • 2 TBS honey
  • 1 drop Peppermint Essential Oil OR 1/2 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!