Description
Dark Chocolate Peppermint Brownies made minty with Hu Kitchen Mint Snacking Gems and candy canes. Perfect for a decadent winter dessert!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 1 cup neutral nut or seed butter (almond, cashew, sunflower seed butter)
- ⅔ cup pure maple syrup
- ½ cup superfine almond flour
- ½ cup raw cacao powder
- ⅔ cup Hu Kitchen Mint Snacking Gems
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven to 350°F and line an 8 or 9-inch square baking dish with parchment paper.
- In a large mixing bowl, combine the ground flaxseed and filtered water and whisk to combine. Set aside for 5-10 minutes to gel.
- Add in the nut or seed butter and maple syrup and whisk until smooth.
- Sift in the almond flour and cacao powder and mix until all ingredients are well combined.
- Fold in 3/4 of the chocolate Gems and save the remaining Gems for toppings.
- Pour the batter into the baking dish and smooth the top with a spatula. Top with remaining gems.
- Bake for 30 minutes, then remove and immediately press the crushed candy canes into the top. The crushed canes will melt a little as they meld with the brownies; this is perfection! The brownies will appear underdone when removed from the oven, but will firm up while cooling. DO NOT OVER COOK.
- Cool the brownies for at least 30 minutes before cutting. To serve, slice the brownies into squares with a knife and serve. Store leftovers in an airtight container in the fridge for up to one week and freeze for long term storage.
Notes
Recipe adapted from the Vegan 8 and Minimalist Baker
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free