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peppermint brownies stacked

Peppermint Mocha Brownies Recipe

Bernice Baran
Simple Mills Brownie Almond Flour Mix topped with white chocolate and crushed peppermint candy!
4.56 from 9 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes
Course Brownies & Bars
Cuisine American
Servings 16 brownies
Calories 116 kcal

Equipment

Ingredients
  

Brownie

  • 1/2 cup (118mL) canola oil
  • 3 Tbsp water
  • 2 large eggs room temperature
  • 1 Tbsp espresso powder
  • Simple Mills Almond Flour Brownie Mix

White Chocolate Ganache

  • 3/4 cup white chocolate chips
  • 1 Tbsp canola oil
  • 1/2 tsp peppermint extract

Topping

  • 3 candy canes crushed

Instructions
 

Brownies

  • Preheat the oven to 400F (204C) and grease and line an 8x8 pan with baking spray and parchment paper. Use binder clips to secure the paper to the pan.
  • Whisk together the oil, water and eggs until they're fully combined. Add espresso and Simple Mills Brownie Almond Flour Mix to the wet ingredients and mix until everything is fully combined.
    1/2 cup (118mL) canola oil, 3 Tbsp water, 2 large eggs, 1 Tbsp espresso powder, Simple Mills Almond Flour Brownie Mix
  • Bake for 20 minutes and allow the brownies to cool in the pan.

White Chocolate Ganache

  • Melt the white chocolate with the oil and mix in the peppermint extract. Pour on top of the brownies and top with crushed peppermint candy.
    3/4 cup white chocolate chips, 1 Tbsp canola oil, 1/2 tsp peppermint extract, 3 candy canes
  • Allow the white chocolate to fully set and serve at room temperature.

Notes

  • Store in an airtight container at room temperature.

Nutrition

Serving: 1gCalories: 116kcalCarbohydrates: 7gProtein: 1gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 22mgSodium: 22mgSugar: 6g
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