These healthy, gluten-free Fudgy Dark Chocolate Peppermint Brownies are the perfect way to indulge without feeling guilty!
Dark chocolate is a very important part of anyone’s diet. Not only is it full of antioxidants, it’s a wonderful source of iron, magnesium, copper, manganese, potassium, phosphorus, zinc and selenium. It has also been shown to lower blood pressure, and decrease the likelihood of oxidative damage from LDL (bad cholesterol) while increasing HDL (good cholesterol) and improving insulin sensitivity!
Plus, of course, it makes you happy.
With such amazing benefits as these, I don’t mind making dark chocolate treats a part of my diet. And by that I don’t mean eating a bar of Hershey’s every week. That kind of dark chocolate is undoubtedly loaded with sugar, soy, and other unnecessary ingredients.
Now, I’m not against the occasional use of coconut sugar, or organic cane juice, every now and again if your body can handle it. But I try to keep my sugar consumption to just once a month, to give my immune system as much help as possible.
The best combo.
Along with my dark chocolate, I love to add peppermint. The flavor-combo is one of my all-time favorites! Peppermint combines its natural energizing factors with vitamin A and C, iron, potassium, a high flavonoid content, and a substantial amount of antioxidants. So combining it with dark chocolate can make for one powerfully healthy dessert. 😉
Fudgy Dark Chocolate Peppermint Brownies
I haven’t always been the biggest fan of brownies, but ever since going gluten-free about 6 years ago they’ve fast become a favorite treat. Though black bean brownies were a first love, and I continue to enjoy them, I’ve since branched out into banana-based brownies, peanut butter, and coconut flour brownies.
These Fudgy Dark Chocolate Peppermint Brownies combine both the flavor and health of dark chocolate and peppermint into an easy to make, hard to resist treat. Even my husband, who is not a fan of minty things, devour “those delicious brownies” as soon as I was done photographing them!
This recipe can be made with butter and buttermilk, which both lend a delicious flavor, in my opinion, but you can substitute coconut oil and coconut milk to easily make them dairy-free, as well.
- ¼ c. butter or softened (not melted) coconut oil, for dairy-free
- ¼ c. organic coconut sugar
- ¼ c. honey (local is best!)
- 6 T. applesauce
- 1½ t. peppermint extract
- 2 T. buttermilk or full-fat coconut milk, for dairy-free
- 2 eggs
- ¾ c. cocoa powder
- ¼ c. rice flour
- 2 T. tapioca
- ½ c. chocolate chips
- ¼ c. coconut oil
- ¼ c. honey
- 2 T. cocoa powder
- ¼ t. peppermint extract
- Preheat oven to 325 degrees. Line an 8x8 baking dish with parchment paper.
- Whip butter, sugar, honey, and applesauce until creamy.
- Add in eggs and beat.
- Add in cocoa powder ¼ c. at a time, beating after each addition.
- Stir in flour and starch.
- Add in buttermilk and peppermint extract.
- Fold in chocolate chips.
- Spread into prepared pan and bake for 20-25 minutes, or until set.
- Combine drizzle ingredients in small bowl and drizzle over cooled brownies.