#NationalBrownieDay done right!
Peppermint brownies using our fermented Cacao powder instead of cocoa powder to boost the nutrient content! Did you know cocoa powder and cacao powder are two different things!
CACAO & PEPPERMINT BROWNIE
- ⅓ cup MRM Fermented Cacao Powder
- 1½ cups Coconut Sugar
- ½ cup Coconut Oil
- 6 Eggs
- 2 cups Almond Flour
- ½ cup 60% dark chocolate chips
- 1 tsp Peppermint Extract
- pinch of Salt
Pre heat the oven to 350f and line a 9”x9” baking dish with parchment.
Melt coconut oil with the chocolate chips over a double boiler, mix well and remove from the heat to cool slightly.
Place the eggs and sugar in a large bowl with the peppermint extract and beat together until fluffy or at least doubled in volume.
Add the melted chocolate to the beaten eggs and mix together.
Now add a pinch of sea salt, the almond flour and the cacao powder and gently fold together being careful not to over mix too much.
Bake for 18-20 minutes.