Gluten Free Healthy Peppermint Brownies
These Peppermint Brownies bake up rich and chocolatey with a candy cane crunch on top. They’re a simple gluten free dessert for holiday parties, with no flour or eggs needed.
Equipment
- Food processor or blender
- 8x8 baking pan
- Silicone Spatula
- Large Mixing Bowl
Ingredients
- 16 ounces full-fat cottage cheese
- 1 cup drippy cashew butter natural works best, you’ll need the oil
- 1 cup unsweetened cocoa powder
- ½ cup coconut sugar see notes in post for substitutions
- 1 scoop chocolate protein powder , optional for extra protein
- ½ teaspoon peppermint extract
- 3 tablespoons chocolate chips or chopped chocolate
- 2-3 candy canes crushed
Instructions
- Prepare to bake. Pre-heat the oven to 350℉. Line an 8x8 baking pan with parchment paper for easy removal and set aside.
- Blend cottage cheese. Add the cottage cheese to a food processor or blender and blend until smooth (there should be no clumps left).
- Mix the batter. Transfer the smooth cottage cheese to a mixing bowl and add cashew butter and the remaining dry ingredients, aside from the chocolate chips. Using a fork or silicone spatula, mix the batter until combined. Then add half of the chocolate chips into the batter and mix until combined. Note that this batter will be very thick, much thicker than traditional brownie recipes.
- Crush candy canes. Put unwrapped candy canes in a gallon-sized Ziplock bag and smash the candy canes with a meat mallet, rolling pin, or hammer.
- Bake. Scoop the batter into the prepared pan, smooshing down with the back of a spatula until it is evenly distributed in the pan. Top the batter with chocolate chips and candy cane pieces and bake for 20-30 minutes for fudgy brownies or 35 minutes for cakey brownies.
- Cool and enjoy! Once the brownies are finished baking, leave them in the pan to cool for at least 30 minutes for best results. Once they have cooled, slice into squares and enjoy.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!