I’m finally posting the last recipe before the holidays. I know I’ve been posting a ton this week, but I just had to share these amazing recipes with you guys before Christmas.
It’s been too long since I’ve eaten a brownie. Much too long. I’m sure I’m not the only one, so join me and make a batch of these for a holiday party or family get-together this winter.
Peppermint is a new favorite of mine. I was never a fan as a kid, but I’ve come around. And what better way to eat Peppermint than with chocolate? Am I right?!
You may have noticed; I’ve started posting recipe videos. I’ve always envied food bloggers who can create beautiful videos that make you drool. I thought I’d give it a try and I’m so glad that I did because it’s actually a lot of fun and so far, I’ve gotten good feedback.
These brownie bites are:
Minty
Fudgy
Kid approved
Begging to be shared
- ¼ cup boiling water
- ¼ cup unsweetened cocoa powder
- ¼ cup coconut oil, melted
- ⅓ cup chopped dark chocolate
- ¼ cup + 3 Tablespoons plain or vanilla Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- optional: ½-3/4 teaspoon espresso powder
- 1 cup coconut sugar
- ¾ cup oat flour
- ½ teaspoon salt
- TOPPING: ½ cup chopped dark chocolate
- ½ Tablespoon coconut oil
- ¼ cup chopped candy canes
- Preheat oven to 350 degrees F. and grease a 24-cup mini muffin tin with olive oil or non-stick spray. Set aside.
- Boil water in a small saucepan.
- In a large mixing bowl, combine cocoa powder and boiling water.
- Melt coconut oil in microwave and stir into cocoa mixture.
- Add chocolate and stir until mostly melted.
- Add Greek yogurt, eggs, vanilla extract, peppermint extract and espresso powder and stir until combined.
- Add coconut sugar and stir until combined.
- Add oat flour and stir until combined.
- Pour evenly into all 24 muffin cups.
- Bake 17-21 minutes, or until tops are firm.
- Cool completely before removing from muffin tin.
- Meanwhile, prepare chocolate by combining chopped chocolate and coconut oil in a medium heat-safe bowl and microwave in 30 second intervals until completely melted, stirring between each time.
- Once brownies are room temperature, carefully remove from muffin tin. (I used a butter knife to loosen the sides and make it easy to lift them out.)
- Place on a parchment-lined surface or large platter and drizzle chocolate on top.
- Chop peppermint candies and sprinkle on top.
- Serve right away or until chocolate hardens.
