Dark Chocolate Peppermint Brownies

These are the perfect holiday treat for the chocolate lover in your life!
15 minutes
45 minutes
Show nutritional information
This is our estimate based on online research.
Fat:25 g
Carbohydrates:18 g
Protein:3 g
Calculated per serving.

Serves: 9

Serves: 9decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350F. Coat an 8" square pan with nonstick spray and set aside.
  2. In a large microwave-safe mixing bowl, melt the chocolate chips and butter/coconut oil together by microwaving on high for about 60 seconds until nearly melted, and stirring until completely smooth.
  3. Stir in one whole egg and the yolk, vanilla, and applesauce.
  4. In a separate bowl, whisk together the dry ingredients (almond meal, cocoa powder, 3 Tablespoons of the sweetener, and salt) and then stir the dry mixture into the wet mixture.
  5. Pour the batter into the prepared pan and smooth into an even layer. Set aside.
  6. In a separate bowl, whisk together the coconut cream and remaining whole egg until combined. Stir in the remaining 2 Tablespoons of the sweetener, and the peppermint extract.
  7. Pour the peppermint mixture over the chocolate (in the pan) and spread into an even layer.
  8. Garnish the peppermint layer with festive sprinkles, if desired
  9. Bake for 45-50 minutes, until a tester comes out mostly clean.
  10. Chill in the refrigerator (a very important, if slightly excruciating step!) before slicing and serving.


If you'd like, you can add a few drops of red food coloring or beet juice (a natural red dye) to the peppermint layer. Store leftovers in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months. Yield: 9 large of 16 small brownies

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