RECIPES
Fudgy Dark Chocolate-Mint Brownies
by Livestrong_Recipes | Feb 4, 2019
Photo Credit: Jackie Newgent/LIVESTRONG.COM
- PREP
- 20 m
- COOK
- 45 m
- TOTAL
- 1h 05m
Luckily, brownies can be easily made without butter or other dairy products. Rather than butter, a small amount of coconut oil is included here for similar baking properties and richness. And rather than “white” flour, whole-wheat pastry flour is the better-for-you pick.
INGREDIENTS
SERVES 1
- 1/2 cup unsweetened cocoa powder
- 3/4 cup Whole Wheat Pastry Flour
- 1/2 tsp Salt
- 5 Free Range Large Eggs
- 1 1/2 tsp Aged Balsamic Vinegar of Modena
- 1 1/4 tsp Pure Vanilla Extract
- 1/2 tsp peppermint extract
- 8 leaf fresh mint leaves
- 1 1/4 cups turbinado sugar
- 12 oz Semi-sweet Chocolate
- 1/2 cup Virgin Coconut Oil
DIRECTIONS
1
Preheat the oven 325 degrees F. Line the bottom of 9- x 13-inch baking pan with unbleached parchment paper. Set aside.
2
In a medium bowl, whisk together cocoa, flour (or gluten-free baking flour), and salt. Set aside.
3
In a large bowl, whisk together eggs, vinegar, extracts, and fresh mint (peppermint) until well combined. Add sugar and whisk until combined. (Hint: For traditional brownies, simply skip the peppermint extract and fresh mint.)
4
In a double boiler (or bowl placed over hot water), melt chocolate with the coconut oil, stirring occasionally until smooth.
5
Stir melted chocolate mixture into the egg mixture. Sprinkle with cocoa mixture and gently stir to combine.
6
Pour batter into the prepared baking pan. Bake until springy, about 45 minutes.
7
Cool completely in the pan on a rack. Cut into 24 brownies and serve.
