Peppermint Chip Almond Flour Brownies
Peppermint Chip Almond Flour Brownies are moist, fudgy, and perfect for your holiday gatherings. Almond flour makes these extra moist!
Servings: 8 slices
Ingredients
- 3/4 cup cocoa powder, unsweetened
- 1 cup white sugar
- ½ teaspoon salt
- 5 tbsp butter, melted
- ¼ teaspoon peppermint extract
- 3 large eggs
- 1 ½ cups almond flour I use Bob's Red Mill
- 1 tsp baking powder
- ½ cup white chocolate peppermint chunks or chips I used Ghirardelli Peppermint Chunks
- powdered sugar, for dusting optional
- mini candy canes, peppermint sticks, or other items to garnish with
Instructions
- Preheat oven to 350°F. Lightly butter or grease an 8x8 square or 9" round baking pan.
- In a medium bowl, combine cocoa powder, sugar, salt,melted butter, peppermint extract, and eggs.
- Add baking powder and almond flour. The batter should be very thick!
- Pour batter into prepared pan. Spread to edges with spatula, ensuring it's an even layer.
- Top with a small handful or two of peppermint chunks, about ½ a cup.
- Bake for 32-35 minutes at 350°F until top is set, and toothpick inserted comes out clean.
- Remove from oven and allow them to cool before dusting the brownies with powdered sugar (if desired) and devouring! Store for up to a week at room temperature or in the fridge.
Notes
This recipe was adapted from Almond Flour Brownies by King Arthur Flour.