Peppermint Whipped Brownies

These brownies are just a win-win all around for me - they’re super moist and fudge, they’re easy peasy to make, and they’re so pretty on the holiday dessert table! If you’re not a peppermint fan, just swap some vanilla for the peppermint extract ;)

Also - quick note - they’re even better out of the fridge after a day or so. I’m not sure why, but they get even fudgier and they’re seriously to die for!

Peppermint Whipped Brownies

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Yield: 8-12

Author: Dani

Prep time: 5 MinSet Time: 25 MinTotal time: 30 Min

These brownies are so fun and festive! They're easy to throw together and make such a pretty addition to a holiday dessert table!

Ingredients

Brownies

• 1/2 cup almond flour
• 1/2 tsp baking soa
• 1/3 cup cacao powder
• 2 flax eggs
• 1/3 cup maple syrup
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 3/4 cup chopped chocolate
• 1 tsp peppermint
• 1/3 cup cashew butter
• pinch of sea salt

Whip

• 1 container Coconut Whipped Cream (or other similar substitute)
• Chocolate chips for drizzling
• Crushed candy canes

Instructions

1. Combine all of the wet ingredients together until completely smooth. Then stir in the dry. Spread the mixture in a 9x9 baking dish.
2. Bake at 350F for 22-28 minutes, until set in the center. Don't over-bake. Let the brownies cool completely (I like to stick mine in the freezer until completely cooled - they get even fudgier!)
3. Top with the coconut whip, drizzle with melted chocolate, and top with crushed candy canes. Enjoy!