Peppermint Chip Brookies
Peppermint Chip Brookies
What I love about Peppermint Chip Brookies
Have you ever heard of a brookie? It’s a delicious combination of two classic desserts: the brownie and the cookie. So, you never have to choose between the two. I put a holiday spin on them by adding peppermint chips and they are SO good! They’re the perfect dessert to serve at your holiday dinner party and, of course, they’re gluten-free and grain-free. You’ve got to put these on your holiday baking list this year!
What you will need to make Peppermint Chip Brookies
Here’s a list of ingredients that you will need:
Cashew Butter - The cashew butter gives these brookies a yummy, chewy texture.
Sugar - If you prefer to use a 1:1 alternative for granulated or brown sugar that would work just fine for this recipe.
Cocoa Powder - Make sure you use dutch-processed cocoa powder as it gives the brownie portion of the dessert that rich, dark brown colour.
Peppermint Chocolate Chips - These peppermint chocolate chips are the star of the show! I recommend using the white chocolate type for this recipe. You can use any brand you like for these.
Butter - Make sure all of the butter you use is unsalted so that the brookies aren’t overly salty in the end. You’re better off adding a little sea salt to the batter as it calls for in the recipe.
Almond Flour - This is the only “flour” that is used in this recipe. It is only used in the cookie portion of the brookie. I don’t recommend substituting this for gluten-free flour or regular wheat flour as they are both much more fine and the ratios will be different.
These little brookies take a bit of time to make, but they are so worth it! They keep well in an air-tight container for 4 days or up to a week in the fridge. If you keep them in the fridge, do reheat them in the microwave when you enjoy them for a more soft and chewy and delicious result.
Peppermint Chip Brookies
Peppermint Chip Brookies
Ingredients
- 1/3 cup cashew butter
- 2 tbsp coconut oil
- 2 tbsp unsalted butter
- 1/3 cup maple syrup
- 1/3 cup chopped dark chocolate
- 1 egg
- 1/3 cup granulated sugar
- 1/3 cup dutch-processed cocoa powder, sifted
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup peppermint white chocolate chips
- 1/3 cup unsalted butter, at room temperature
- 2 tbsp cashew butter
- 1/4 cup brown sugar
- 1/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 egg, at room temperature
- 2 1/3 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup peppermint white chocolate chips
Instructions
- Line an 8"x8" square baking pan with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk together the cocoa powder, sugar, baking soda and salt until combined.
- In a small saucepan, add the cashew butter, coconut oil, butter, maple syrup and chopped dark chocolate.
- Stir over low-medium heat until everything is melted and combined.
- Pour the chocolate mixture into the bowl with the dry ingredients and mix until fully combined. Add the egg and mix again.
- Spread the brownie mixture into the bottom of the prepared baking pan in an even layer. Sprinkle the top with peppermint chocolate chips. Set aside.
- Preheat the oven to 350F.
- In a medium-sized mixing bowl, beat the butter, cashew butter, sugar and vanilla until smooth. Add the egg and mix again.
- Add the almond flour, baking soda and sea salt and mix until combined.
- Spread the cookie dough over top of the brownie in an even layer, being sure to cover any holes.
- Bake in the preheated oven, on the lowest rack for 20 minutes. Remove from the oven and sprinkle the rest of the peppermint white chocolate chips on top. Return to the oven for another 10 minutes.
- Let cool for 30 minutes in the pan and then transfer to the fridge for another 20 minutes before cutting into squares.