Choc peppermint brownies

Before you close the page muttering to yourself ‘oh dear the sleep deprivation has made her mad’ let me ensure you I still have all, ok most, of my marbles and this actually tastes 1000% better than it looks. There’s something about green and baking and me that usually results in something not too pretty.

In this case, it was my attempt at a healthy peppermint icing to complete my healthy choc peppermint brownies. I think they’d look a lot better had my blender done its job and actually made the icing smooth. The sesame seeds through it aren’t a great look but they actually add a nice crunch.

Choc peppermint brownies

I’ve been dreaming of a good brownie for a while now and spotted a rather tempting looking one on Pinterest (I spend a lot of time on Pinterest during early morning feeds). Not only was it a gooey, rich brownie but it was topped with a peppermint buttercream and my mouth watered at the thought of it.

Seeing as I am now carrying around a few extra kgs from hosting Bubba C for 9 months, I’m trying not to be too naughty but you know me, I can’t resist a treat.

Choc peppermint brownies

Plus, being St Patrick’s Day and with a maiden name of Kelly, I thought the green icing would make it perfect for the Irish celebration and fitting for this month’s Sweet Adventures Blog Hop theme ‘The luck o’ the Irish’ hosted by the lovely JJ over at 84th & 3rd.

Choc peppermint brownies

While it’s not the prettiest looking thing, the brownie is super rich and gooey. The icing is not too sweet but adds a little flavour boost and they’re reasonably healthy. Next time I’m going to use almond meal instead of the flour to make them gluten free as well. Is now too early to make another batch? Enjoy!

What about you? Are you making something special for St Patrick’s Day?

Choc peppermint brownies

Healthy choc peppermint brownies

Healthy choc peppermint brownies

Yield: 10
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

Brownies

  • 3/4 cup wholemeal flour
  • 1 cup coconut sugar
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1/2 cup cacoa
  • 1/4 cup cocoa
  • 3/4 cup melted coconut oil
  • 3 free-range eggs

Icing

  • 1/2 cup sesame seeds
  • 1 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp peppermint
  • 3 tbsp water
  • 1/2 tsp natural green food colouring

Instructions

  1. Pre-heat the oven to 160C (350F) fan-forced and grease and line a 20x20cm (8x8") square cake tin with baking paper.
  2. In the bowl of an electric mixer, combine all the brownie ingredients until smooth.
  3. Spread the batter into the tin and bake for 20-25 minutes or just until the top is firm.
  4. They will continue to cook out of the oven and you want them gooey so don't over-cook.
  5. Leave to cool in the tin.
  6. To make the icing, combine all the ingredients in a high-speed blender until smooth.
  7. Spread the icing on the cooled brownies.

 

We won't send you spam. Unsubscribe at any time.
shares