I made these mocha peppermint brownies twice in a week and gave away nearly all of both batches. I ate roughly 4 out of 32 of them. I gave some to my trainee, Ellie, some to Justin and a whole batch to a co-worker who had helped me enormously on a project I was struggling with. BUT that doesn’t mean they weren’t good. I am trying to control my sweet tooth but still love to bake so I need to start baking things to give to people instead of eating it all myself. These brownies are full of dark chocolate fudgy goodness with hints of coffee and peppermint flavors. They are the best brownies I ever made.
This is one of those recipes that came to be by mistake. I’m trying to improve my recipe development skills and create more original things. Baking is hard to get right though without a recipe. These started out as cookies. I was loosely following a recipe but then wanted to put a mocha spin on it because that’s what I do. After adding enough coffee to taste the flavor of it the batter was too runny for cookies. Have no fear, I thought…I’ll just make them brownies. Not only did it work, but it was a smashing success.
These brownies are a prefect holiday treat to add to your Christmas table this year! They’re a healthier way to enjoy those Starbucks Peppermint Latte’s – and will actually fill you up and provide some nutrients from the unrefined coconut sugar, coffee, and cocoa powder. Get even more festive and add some candy cane pieces if desired. ‘Tis the season for indulgences but it’s always nice to have a lighter option on the table!
Mocha Peppermint Brownies
Delicious, ultra-fudgy and rich dark chocolate mocha peppermint brownies. Gluten free and packed full of rich cocoa, peppermint and coffee flavors. A great healthy addition to your Holiday treat table!
- 3/4 Cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup coconut oil
- 3/4 cup coconut sugar
- 1 egg
- 1/4 cup strong coffee
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/4 cup dark chocolate chips optional
Preheat oven to 350 and grease an 8x8 baking dish
In a large bowl combine the cocoa powder baking soda, and salt.
In a separate bowl, beat the egg and coconut sugar together.
Add in the yogurt, coconut oil and extracts. Mix well.
Add the wet ingredients to the dry ingredients and mix until well combined
Stir in the coffee
Fold in chocolate chips
Pour into prepared dish and sprinkle mini chocolate chips on top if desired
Bake for 25-30 minutes. Let cool entirely in pan before cutting
Nutrition Facts: Calories: 105 Fat: 6.1g, Carbs: 14g, Protein: 1.9g