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 a special dessert, they balance deep cocoa flavor with a cool, creamy topping.

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 recommended, natural is fine too)
• 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, if desired

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly coat an 8-inch square baking 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 together by microwaving on high for about 60 seconds until nearly melted. Stir until smooth.
3. Step 3: Stir in the whole egg, additional yolk, vanilla, and applesauce until well combined.
4. Step 4: In a separate bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Gradually add this dry mixture to the wet mixture and stir until fully incorporated.
5. Step 5: Pour the batter into the prepared pan and smooth the surface into an even layer. Set aside.
6. Step 6: In another bowl, whisk together the coconut cream and the large egg until combined. Stir in the sweetener and peppermint extract.
7. Step 7: Pour the peppermint mixture evenly over the chocolate batter in the pan, spreading gently to create a smooth layer.
8. Step 8: Sprinkle festive sprinkles on top if desired.
9. Step 9: Bake for 45 to 50 minutes, until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
10. Step 10: Allow the brownies to cool, then chill them in the refrigerator before slicing. This step helps set the peppermint layer for clean, neat squares.

Tips & Variations

• For an extra fudgy texture, slightly underbake the brownies and allow them to set fully in the fridge.
• Substitute almond flour with hazelnut flour for a nutty twist.
• Add a few drops of red food coloring to the peppermint layer for a festive look.
• Use crushed candy canes instead of sprinkles for added peppermint crunch.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. The peppermint layer stays firm when chilled. Reheat briefly at room temperature before serving if desired, but these brownies are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies vegan?

This recipe includes eggs, so it is not vegan as written. You might try replacing eggs with flax eggs or a commercial egg replacer, but results may vary. Using coconut oil keeps the fat plant-based.

What if I don’t have coconut cream?

You can substitute full-fat canned coconut milk, but be sure to stir well so the cream and liquid parts combine. This will keep the peppermint layer creamy and smooth.

Dark Chocolate Peppermint Brownies Recipe

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★★★★★

4.8 from 147 reviews

• Author: Matteo
• Total Time: 1 hour 5 minutes
• Yield: 16 servings 1x
• Diet: Low Sugar

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Description

These Dark Chocolate Peppermint Brownies are a decadent, low-sugar treat combining rich dark chocolate with refreshing peppermint flavor. Made with almond flour and no-sugar-added sweeteners, these brownies feature a moist chocolate base topped with a creamy peppermint layer and festive sprinkles, perfect for holiday celebrations or any time you want a guilt-conscious indulgence.

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Ingredients

Scale 1x2x3x

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 or natural)
• 3 Tablespoons granulated monk fruit sweetener or granulated stevia
• 1/4 teaspoon salt

Peppermint Topping

• 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)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray an 8-inch square baking pan with nonstick cooking spray and set it aside.
2. Melt Chocolate and Butter: In a large microwave-safe bowl, combine the chocolate chips and butter or coconut oil. Microwave on high for about 60 seconds until almost melted, then stir until the mixture is completely smooth and fully combined.
3. Add Eggs and Flavorings: Stir in the whole egg and egg yolk, then mix in the vanilla extract and unsweetened applesauce until thoroughly incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, cocoa powder, granulated sweetener, and salt. Gradually add this dry mixture into the wet ingredients and stir until well blended.
5. Spread Brownie Batter: Pour the batter into the prepared pan and spread evenly to create a smooth layer. Set aside while you prepare the peppermint topping.
6. Mix Peppermint Topping: In another bowl, whisk the coconut cream and one large egg until combined. Stir in the granulated sweetener and peppermint extract until the mixture is smooth.
7. Add Topping to Brownies: Carefully pour the peppermint mixture over the chocolate brownie batter in the pan, spreading it evenly to cover the surface.
8. Add Sprinkles: If using, distribute festive sprinkles evenly on top of the peppermint layer for a decorative touch.
9. Bake: Place the pan in the oven and bake for 45-50 minutes. Check doneness by inserting a tester or toothpick; it should come out mostly clean with a few moist crumbs.
10. Chill and Serve: Allow the brownies to cool, then refrigerate them thoroughly before slicing. Chilling ensures the layers set properly and enhances the texture and flavor.

Notes

• Using Special Dark cocoa powder intensifies the chocolate flavor but natural cocoa powder works fine too.
• Chilling the brownies before slicing is essential to maintain the peppermint topping and to get clean slices.
• Substitute coconut oil for butter to make the recipe dairy-free.
• Sweeteners like monk fruit or stevia make this recipe lower in sugar, suitable for sugar-conscious diets.
• Use an 8-inch square pan for the right thickness and bake time.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: dark chocolate brownies, peppermint brownies, low sugar brownies, keto brownies, gluten free brownies, holiday dessert