Ingredients
The following ingredients have 4 Servings
- ½ cup coconut sugar (or organic cane sugar)
- ¼ pure maple syrup
- 2 eggs
- ½ cup coconut oil (melted (melted unsalted butter would work if you tolerate dairy))
- 1 tsp peppermint extract
- ½ cup unsweetened cocoa powder
- ½ cup Namaste GF Flour Blend
- ¼ cup blanched almond flour
- ¼ tsp baking soda
- ¼ tsp sea salt
- ¾ cup chocolate chips for the batter plus 2-3 more tbsp for the top ((amount for the top per preference))
- 2-3 naturally dyed candy canes (crushed (amount per preference))
Instruction
- Pre-heat the oven to 325 degrees and grease an 8 inch square cake pan with coconut oil or palm shortening (or butter if you tolerate dairy).
- Blend the coconut sugar, maple syrup, and eggs for 1 minute, and then blend the melted coconut oil in while the blenders are still going. I just hold the hand blender with one hand and pour with the other – you could use a stand mixer if you have one.
- Add the peppermint extract, cocoa powder, Namaste flour, almond flour, baking soda, and salt, and blend on low until just combined. Fold in ½ cup of chocolate chips. The batter is sticky and shiny.
- Spread the brownie batter into the greased pan, and then sprinkle the 2-3 tablespoons of chocolate chips and the crushed candy canes on top. Tap the pan on the counter so the chocolate chips and candy canes on the top set into the batter (you could gently press your hand on the top too).
- Bake the brownies in a 325 degree oven for 28 minutes, until a toothpick to the center comes out clean.
