Dark Chocolate Peppermint Brownies Recipe

Introduction

These Dark Chocolate Peppermint Brownies combine rich, fudgy chocolate with a refreshing peppermint layer for a festive treat. Perfect for holiday gatherings or anytime you want a sweet and minty indulgence.

Ingredients

• 6 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 or natural)
• 3 Tablespoons granulated monk fruit sweetener or granulated stevia
• 1/4 teaspoon salt
• 1/2 cup coconut cream
• 1 large egg
• 2 Tablespoons granulated monk fruit sweetener or granulated stevia
• 1/4 teaspoon peppermint extract
• Festive sprinkles (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Coat an 8-inch square pan with nonstick spray and set aside.
2. Step 2: In a large microwave-safe bowl, melt the chocolate chips and butter or coconut oil by microwaving on high for about 60 seconds. Stir until smooth.
3. Step 3: Stir in the whole egg, yolk, vanilla, and applesauce until fully combined.
4. Step 4: In a separate bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Add this dry mixture to the wet ingredients and stir until just combined.
5. Step 5: Pour the batter into the prepared pan and smooth into an even layer.
6. Step 6: In another bowl, whisk together the coconut cream and egg. Stir in the sweetener and peppermint extract.
7. Step 7: Pour the peppermint mixture evenly over the chocolate batter in the pan and spread to cover.
8. Step 8: Sprinkle festive sprinkles over the peppermint layer if desired.
9. Step 9: Bake for 45 to 50 minutes, or until a toothpick inserted near the center comes out mostly clean.
10. Step 10: Chill the brownies in the refrigerator before slicing. This step is important for the layers to set properly.

Tips & Variations

• Use Special Dark cocoa powder for a richer chocolate flavor, but natural cocoa works well too.
• Swap coconut cream with heavy cream if you prefer a dairy option.
• Add crushed candy canes instead of sprinkles for an extra peppermint crunch.
• For a vegan version, replace eggs with flax eggs and ensure your chocolate chips are dairy-free.

Storage

Store the brownies covered in the refrigerator for up to 5 days to maintain freshness and the peppermint layer’s texture. Reheat briefly in the microwave if you prefer them warm, but they are delicious chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute regular sugar, but you may need to adjust the quantity depending on your sweetness preference. Monk fruit sweetener is used here to keep the recipe lower in sugar.

What if I don’t have coconut cream?

You can use heavy cream or full-fat canned coconut milk instead. If using coconut milk, chill it first and use the thick cream that rises to the top.

Dark Chocolate Peppermint Brownies Recipe

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★★★★★

4.6 from 118 reviews

These Dark Chocolate Peppermint Brownies combine rich, intense chocolate flavor with refreshing peppermint cream for a festive and indulgent treat. Made with almond flour and natural sweeteners, these brownies are moist, decadent, and perfect for holiday celebrations or anytime you crave a chocolatey peppermint delight.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes plus chilling time
• Yield: 9 servings (one 8-inch square pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Brownie Base

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

Peppermint Cream Layer

• 1/2 cup coconut cream
• 1 large egg
• 2 Tablespoons granulated monk fruit sweetener or granulated stevia
• 1/4 teaspoon peppermint extract

Toppings

• Festive sprinkles, optional

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat an 8-inch square baking pan with nonstick spray and set aside to prevent sticking.
2. Melt Chocolate and Fat: In a large microwave-safe bowl, melt the chocolate chips together with the butter or coconut oil by microwaving for about 60 seconds on high. Stir thoroughly until the mixture is completely smooth.
3. Add Wet Ingredients to Chocolate Mixture: Stir in the whole egg and yolk, vanilla extract, and no-sugar-added applesauce into the melted chocolate mixture until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, cocoa powder, granulated monk fruit sweetener or stevia, and salt. Once combined, stir these dry ingredients into the wet chocolate mixture until a smooth batter forms.
5. Spread Brownie Batter: Pour the brownie batter evenly into the prepared baking pan and smooth the surface with a spatula. Set aside while preparing the peppermint layer.
6. Prepare Peppermint Cream Layer: In another bowl, whisk together the coconut cream and egg until combined. Stir in the sweetener and peppermint extract until well mixed.
7. Add Peppermint Layer: Pour the peppermint cream mixture over the brownie batter in the pan, spreading it evenly to cover the surface.
8. Decorate: Sprinkle festive sprinkles over the peppermint layer if desired to add color and holiday cheer.
9. Bake: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick or tester inserted into the center comes out mostly clean with only a few moist crumbs attached.
10. Chill and Serve: Remove the brownies from the oven and allow them to cool slightly. Then chill in the refrigerator thoroughly; this step is important to set the peppermint layer and enhance the flavor contrast. Once chilled, slice and serve.

Notes

• Using Special Dark cocoa powder will give a deeper chocolate flavor, but natural cocoa powder works well too.
• Microwaving chocolate and fat ensures a smooth base; stir well to avoid lumps.
• Chilling the brownies before slicing is crucial to allow the peppermint layer to firm up and improve the overall texture.
• These brownies are gluten-free due to almond flour, and suitable for those avoiding refined sugars when using monk fruit sweetener or stevia.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: dark chocolate peppermint brownies, gluten free brownies, peppermint dessert, holiday brownies, almond flour brownies, sugar-free brownies, coconut cream peppermint layer