Peppermint Brownies (Paleo, Grain Free, Gluten Free, Dairy Free)
Is there a more iconic Christmastime duo than chocolate and peppermint? Gingerbread is in it to win it, but chocolate/peppermint takes the cake. I even did a poll on instagram (do you follow me there? Click HERE) and peppermint won!
These brownies are everything I need at Christmas and heck, any time of year. They taste like a chocolate dipped candy cane and that’s really all you need to know. The best part is they’re completely free of refined sugar, dairy, grains, glutens… all the weird stuff. And you seriously won’t be able to tell they are paleo. They’re that good.
My recent Starbucks order is as follows: half caff coffee or americano depending on how much caffeine I need/can stand without having a heart attack, steamed almond milk, and two pumps of peppermint mocha. YUM. That’s what really inspired these babies. So, pour yourself a peppermint mocha, grab a peppermint brownie, and sit by the fireplace and watch your favorite Hallmark movie (mine’s Let It Snow, Candace Cameron Bure is my fave)!
Paleo Peppermint Brownies
- 2 c almond flour
- 1/2 c cacao
- 1/2 t baking soda
- 1/8 t fine sea salt
- 1/4 c coconut sugar
- 2 eggs
- 1/2 c grass fed butter or ghee, melted
- 1/4 c Kite Hill cream cheese (or regular if you tolerate dairy)
- 1/2 c almond butter
- 1 t peppermint extract (also called flavoring)
- 1/4 c almond milk
- 1/2 c maple syrup
- 1/2 c dark chocolate chips
- 1/4 c crushed peppermint
- Preheat oven to 325F. Grease a 9x13 pan with butter or oil, and line with parchment paper. In a bowl, mix together almond flour, cacao, baking soda, salt, and coconut sugar. Set aside. In a separate bowl, mix together eggs, butter, almond butter, peppermint extract, almond milk, and maple syrup. After wet mixture is smooth, add half to dry mixture. Mix. Add other half. Stir in chocolate chips. Bake for 25 minutes. While brownies are cooking, crush peppermint by placing in a large plastic bag and pulverizing with a rolling pin. Remove brownies from the oven when a toothpick comes out clean. Top with crushed peppermint. Let cool for 10 minutes. Remove from pan by gently lifting parchment paper out of pan. Slice and enjoy! Keeps in the fridge for 5 days in an airtight container.
I used a large organic candy cane I found at Whole Foods. Use whatever you can find and don't sweat it. It's Christmas, after all.