Flourless Peppermint Brownies

Last week, I sold A Nourished Holiday at 2 markets and had so much fun meeting many of YOU who are hopefully now reading the blog!  How did I get people to come hover at my table?  Samples, of course.  And the favorite sample by far was my Flourless Peppermint Brownie (on pg. 48 of the cookbook).  I'm excited to be sharing that recipe with you all today!

Many have asked where to buy chocolate chunks and peppermint patties without refined sugar.  Trader Joe's has great 100 calorie chocolate bars sweetened with beet sugar as well as honey mints sweetened with only (you guessed it) honey.  Amazon is also a great resource if you don't live near a Trader's.  

Flourless Peppermint Brownies*
    Makes 12 brownies
    For the brownies:
½ c grassfed butter, melted and cooled
1 ¼ c coconut sugar
1 ½ T maple syrup
8 large, cage-free eggs
1 c dark cocoa powder
¼ t sea salt
¼ t peppermint extract
½ c chocolate chunks, free of refined sugar
    For the ganache:
¾ c chocolate chunks, free of refined sugar
3-4 T organic half & half
    For the topping:
6 small peppermint patties, free of refined sugar
    Preheat oven to 325 degrees.  Add coconut sugar and maple syrup to melted butter to dissolve.  Set aside. In a separate bowl, whip eggs for 3 minutes on medium high speed ‘til pale yellow.  Add sugar and butter mixture and continue beating.  Add cocoa, sea salt, and peppermint extract and beat ‘til well-incorporated.  Fold in chocolate chunks.  Grease a square glass pan and line with one long strip of fitted parchment paper (with extra hanging over just 2 sides of the pan).  Grease paper.  Pour in batter and bake for 25-30 minutes (keep an eye on it after 20 minutes so sides do not overcook).  A toothpick inserted in the center will not come out clean, but the cake should look evenly set in the middle to be considered done.  Cool completely on a wire rack.
    To make ganache, warm half and half in the microwave for 30 seconds and pour over chocolate chunks (start with 3 T then add more if consistency is too thick).  Stir until glossy.  Allow to cool for 10 minutes.  Chop peppermint patties into small pieces.  Once ganache has cooled, pour it over the cooled brownies.  Sprinkle and lightly press peppermint pattie pieces into ganache. Cool in the refrigerator for an hour.  Once cool, slice pan of brownies into 12 even pieces.
*GF

You can still buy your copy of A Nourished Holiday here and get it before Christmas!  Or, if you're local, contact me and I'll deliver your book at the discounted price of $15.  And remember--anyone who meets with me for a free consultation in the month of December gets their copy FREE!  Book your appointment today if you're interested.

Happy baking!

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