Grasshopper Brownies

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Matcha green tea, powder

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 1/3 cup Almond flour
  • 1 tsp Baking powder
  • 4 oz Chocolate, unsweetened
  • 1/3 cup Cocoa powder
  • 5 oz Dark chocolate, sugar-free
  • 1 1/2 tsp Peppermint extract
  • 1/4 tsp Salt
  • 3/4 cup Swerve sweetener
  • 2/3 cup Swerve sweetener, powdered
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 1/16 cup Butter
  • 8 oz Cream cheese

• Liquids

  • 1/4 cup Water

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 1/3 cup almond flour
• 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter - you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract)
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter
• 4 ounces unsweetened chocolate, chopped
• 5 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup to 3/4 cup water
• 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too)
• 1/2 cup butter, softened
• 2/3 cup powdered Swerve Sweetener
• 2 tsp matcha green tea powder
• 1 1/2 tsp peppermint extract
• 5 ounces sugar-free dark chocolate, chopped
• 1 tbsp butter

Directions

• Preheat oven to 300F and grease a 9x13 inch baking pan well.
• In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder and salt.
• In a medium saucepan, melt butter and unsweetened chocolate together over low heat, stirring until smooth. Add to almond flour mixture.
• Stir in eggs and vanilla extract. Whisk in just enough water to make batter pourable, but not too thin. Pour batter into prepared baking pan and smooth the top.
• Bake 25 to 30 minutes, until just set in the center. 20 minutes for more fudgy brownies, 30 minutes for more cakey brownies. Remove and let cool completely.
• Beat cream cheese and butter together until smooth. Add sweetener, green tea powder and peppermint extract until well combined and smooth. Spread over cooled brownie base and refrigerate until firm, about 1 hour.
• In a heatproof bowl set over a pan of barely simmering water, melt chocolate and butter together, stirring until smooth. Spread over chilled filling and let set, about 20 minutes.

Nutrition