Easy Peppermint Mocha Brownie Recipe
For me, December 1 marks the official start to the holiday season. We haven’t picked out our tree, but I’m hoping to pick one up and decorate the house within the next few days. Even though my house isn’t technically festive yet, there’s no better time than now to share this recipe for Easy Peppermint Mocha Brownies.
This brownie recipe is made healthier by using less sugar and NO butter or oil. Can you guess what the secret ingredient is that lets you leave out the oil?
Pumpkin puree! You can’t taste it once the brownies are baked, but pumpkin puree adds the perfect amount of moisture to make dense, fudge-like treats. Pumpkin puree is super healthy for you too, with Vitamins A and K, as well as fiber and protein. {source} These brownies are also made with almond flour instead of all-purpose flour, so they happen to be gluten free.
Chocolate combined with peppermint is my absolute favorite holiday flavor combo for dessert. I made these brownies with my 4-year-old nephew over the weekend, and he gave them two thumbs up.
Easy Peppermint Mocha Brownie Recipe
A delicious holiday dessert recipe.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsweetened cocoa powder
- 1 cup almond flour
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup chocolate chips
- 1 1/2 tsp peppermint extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
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Preheat oven to 350 degrees.
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Mix dry ingredients in a bowl - almond flour, cocoa powder, brown sugar, baking powder, and salt. *Add wet ingredients - pumpkin puree, egg, and peppermint extract. Mix until combined.
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Stir in chocolate chips.
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Add brownie batter to a 9x9 pan, or equivalent baking pan.
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Bake for 40 minutes, or until a toothpick comes out clean.
Adapted from King Arthur Flour’s recipe for Almond Flour Brownies
I’m Celia. I live in the Chicago area. I'm a mama of two, runner, business owner and former Iowan. My blog includes recipes, fitness and travel posts, and stories about Chicago.
