Mint Chocolate Chip Brownies

I could not wait to share this recipe with you guys! These brownies absolutely scream summer to me. Not sure about you, but mint chocolate chip ice cream has always been my favorite - and yes, i’m judging you if you’re one of those people who says it reminds you of toothpaste! (I kid, I kid). Even if you’re not a mint fan, these are still seriously good (and you can totally skip the mint!)

The brownies are SO FUDGY. And hot tip - they are even fudgier out of the fridge! Because of the coco whip topping, they need to be stored in the fridge anyway, so it is a win-win that they are so good cold! The whipped topping comes together insanely fast! If you’re looking for a quick and easy fix (like me) go ahead and cheat by grabbing a container of Coco Whip. The So Delicious brand is my favorite! However, feel free to make your own! All you do is add a little mint extract and some spirulina/matcha until you reach the desired green color!

Then, you mix in some chocolate chips and call it good! These were a huge hit at my last get together with friends so I hope they are a hit with all of you! Be sure to tag me @danishealthyeats on Instagram if you give them a go! I love to see remakes! Enjoy!

Mint Chocolate Chip Brownies

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Yield: 12

Author: Dani

Prep time: 15 MSet Time: 25 MTotal time: 40 M

The easiest, fudgiest, brownies, topped with an addicting mint chocolate chip whipped topping!

Ingredients:

Brownies

• 1/4 cup Cashew Butter
• 1/4 cup Coconut Oil, melted
• 2 tbsp Flax meal mixed with 6 tbsp water
• 1 tsp Vanilla
• 1/2 tsp Sea salt
• 3/4 cup Raw Cacao Powder
• 1/2 cup Almond Flour
• 1/3 cup Maple Syrup
• 5 tbsp Coconut Sugar

Mint Whipped Topping

• 1 Container Coco Whip (or home-made)
• 1 1/2-2 Tsp Mint Extract
• 1-2 tsp Spirulina or Matcha powder (optional, but adds color)
• 1/4 cup mini chocolate chips

Instructions:

1. Preheat oven to 325F.
2. In a small bowl, combine the ground flax and water. Let sit for 10 
3. In a large bowl, combine all the ingredients, besides the cacao and almond flour, whisking until completely smooth and incorporated. Then, stir in the flour and cacao until smooth.
4. Spread evenly in the pan and bake for 25-30 minutes, or until set in the center. Remove from the oven and allow to cool. I place mine in the fridge as this makes them even fudgier.
5. To make the mint whipped topping, combine all the ingredients together until mixed. You can add more/less of the spirulina or matcha until you reach the desired green color! Spread over the cooled brownies and place back in the fridge until ready to serve.
6. Enjoy! (Tip: These are amazingly fudgy cold!)

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