Dark Chocolate Peppermint Brownies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large
  • 1 Egg plus, large

• Canned Goods

  • 1/2 cup Coconut cream
  • 1/2 cup No-sugar added applesauce

• Baking & Spices

  • 3/4 cup Almond flour
  • 1/2 cup Chocolate chips
  • 1/2 cup Cocoa powder
  • 1 Festive sprinkles
  • 5 tbsp Monk fruit sweetening, granulated
  • 1/4 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 3/8 cup Butter or coconut oil

Found on acleanbake.com

Description

Ingredients

• 1/4 cup + 2 Tablespoons butter or coconut oil
• 1/2 cup chocolate chips
• 1 large egg plus 1 large yolk
• 1/2 teaspoon vanilla
• 1/2 cup no-sugar-added applesauce
• 3/4 cup blanched almond flour
• 1/2 cup cocoa powder (Special Dark is recommended, natural is fine too)
• 3 Tablespoons granulated monk fruit sweetener (like Norbu) or granulated stevia (like Natvia)
• 1/4 teaspoon salt
• 1/2 cup coconut cream
• 1 large egg
• 2 Tablespoons granulated monk fruit sweetener (like Norbu) or granulated stevia (like Natvia)
• 1/4 teaspoon peppermint extract
• Festive sprinkles, if desired

Directions

• Preheat the oven to 350F. Coat an 8 square pan with nonstick spray and set aside. In a large microwave-safe mixing bowl, melt the chocolate chips and butter/coconut oil together by microwaving on high for about 60 seconds until nearly melted, and stirring until completely smooth. Stir in the whole egg and the yolk, vanilla, and applesauce. In a separate bowl, whisk together the dry ingredients (almond meal, cocoa powder, sweetener, and salt) and then stir the dry mixture into the wet mixture. Pour the batter into the prepared pan and smooth into an even layer. Set aside. In a separate bowl, whisk together the coconut cream and the egg until combined. Stir in the sweetener, and the peppermint extract. Pour the peppermint mixture over the chocolate (in the pan) and spread into an even layer. Distribute sprinkles over the top of the peppermint layer, if using. Bake for 45-50 minutes, until a tester comes out mostly clean. Chill in the refrigerator (a very important, if slightly excruciating step!) before slicing and serving.