FLOURLESS BROWNIES – PEPPERMINT!

FLOURLESS BROWNIES – PEPPERMINT!

Fudgy brownies with a twist of peppermint are so festive and fun! These peppermint flourless brownies are perfect for your holiday table, or anytime you’re in the mood for chocolate + mint.

Baking is one of my very favorite things to do, and I love festive desserts. Mint and chocolate is such a great flavor combo, and these flourless brownies are packed with flavor and have the perfect fudgy brownie texture. They are holiday perfection, and I hope you have a chance to try them!

HOW TO MAKE THESE FLOURLESS BROWNIES:

It’s a pretty standard baking recipe: First, you’ll mix together eggs, sugar, vanilla, and peppermint. Once those are light and fluffy, you’ll mix in the coconut oil and melted chocolate. Last you’ll mix in cocoa powder, arrowroot starch and salt and they’re ready to bake! When they come out of the oven and cool, then you can top them with crushed candy canes if you’d like.

HOW DO YOU MAKE BROWNIES FROM SCRATCH WITHOUT FLOUR?

Brownies are great for baking without traditional flours, because cocoa powder acts as a starch, so it can replace some of the flour in baked goods. I added arrowroot starch as well to help soak up the liquids used and bind everything together. If you want to try baking without traditional flours, flourless brownies are a great one to start with!

WHY DO YOU NEED FLOUR IN BROWNIES?

Baked goods need a starch to thicken it up and bind the sugar and oil together. They also give it texture, so it doesn’t taste like a candy. In this recipe, cocoa powder and arrowroot are the starches used to give it a lighter (but still fudgy) texture.

TIPS FOR MAKING THESE FLOURLESS BROWNIES:

  • If you don’t have arrowroot, you can substitute tapioca starch in this recipe. I haven’t tested this recipe with tapioca, but it usually is a good substitute for arrowroot, and yields pretty consistent results. I get both my arrowroot and tapioca from Anthony’s Goods. (available on Amazon)
  • Don’t overbake these brownies, especially if you love gooey brownies. Overbaking will cause them to taste dry.
  • If you bake with a dark pan, turn the oven temperature down 25 degrees so you don’t end up with burnt edges. So, if you’re using a dark colored pan, bake these at 325 degrees F.
  • If you like a hot drink with your warm brownies, this pumpkin chai is one of my favorites. 🙂

 

PEPPERMINT FLOURLESS BROWNIES

  • Author:  @ The Crowded Table
  •  Prep Time: 20 min
  •  Cook Time: 25 min
  •  Total Time: 45 minutes
  •  Yield: 16 1x
  •  Category: Dessert
  •  Method: Bake
  •  Cuisine: American

Description

Fudgy brownies with a twist of peppermint are so festive and fun! These peppermint flourless brownies are perfect for your holiday table, or anytime you’re in the mood for chocolate + mint.


Ingredients

SCALE

4 large eggs

1 1/2 cups coconut sugar

1 teaspoon vanilla extract

1/4 teaspoon peppermint extract

1 cup coconut oil, melted

1 1/2 cups chocolate chips, melted

3/4 cup cocoa powder

1/3 cup arrowroot starch

3/4 teaspoon salt

3/4 cup crushed peppermint (optional)


Instructions

Preheat oven to 350 degrees F.  Grease a 13 x 9 pan.  On medium speed, mix together eggs, sugar, vanilla, and peppermint extract until light and fluffy.  On low-speed mix in oil and melted chocolate until well combined.  Add cocoa powder, arrowroot, and salt, mixing until combined.  Pour mixture into greased pan and bake 25-30 minutes, being careful not to overbake.  The brownies are done when they look soft and fudgy throughout, with slightly browned and hard edges.  Allow them to cool in the pan for 10-15 minutes, then slice and top with crushed peppermint.


Keywords: flourless brownies