Mint Chocolate Brownies

 Mint Chocolate Brownies

Adapted from Amy's Healthy Baking, Minimalist Baker, and Oh She Glows

 

Brownie Layer:

 

1 T olive oil

1 tsp vanilla

1/4 tsp salt

1 single -serving container unsweetened applesauce (or 7 T + 1/2 tsp)

1/2 C coconut sugar

6 T unsweetened vanilla almond milk

3/4 C oat flour (can sub almond flour, whole wheat flour, etc)

3/4 C unsweetened cocoa powder

1/4 tsp baking powder

 

1. Preheat oven to 300 and grease an 8x8 pan with cooking spray.

2. In a large bowl, mix olive oil, vanilla, and salt. Stir in applesauce. Add coconut sugar. Stir in milk. Stir in oat flour and cocoa powder, then sprinkle baking powder over the top of the mixture. Stir until just incorporated. 

3. Spread mixture into prepared pan. Bake for 17-21 minutes (I went with the longer time since I wanted my brownies to hold up under the pressure of the layers. They were still very fudgy and delicious). Cool completely and let the brownies rest for at least 8 hours for best taste and texture before eating. You can add the other layers before the 8 hour mark.

Mint Layer:

 

1/4 C raw cashew butter

3/4 C coconut butter

1 tsp peppermint extract

2 drops green food coloring

 

1. Add cashew butter and coconut butter to a small mixing bowl. Microwave for 10-20 seconds to soften slightly, then mix until there are no lumps and it's smooth and creamy. Add in peppermint extract and food coloring until fully combined. 

2. Pour evenly over the cooled brownies and make sure it gets in all the nooks and crannies. Gently tap or shake the pan to even it out. Put in the freezer for at least 10 minutes while you make the chocolate topping.

 

Chocolate topping:

 

1/4 C coconut oil

2 T cashew butter

1/4 C honey or maple syrup

1/4 C cocoa powder

1/2 T vanilla

 

1. Combine coconut oil and cashew butter in a small bowl and microwave for 10-20 seconds or until soft enough to mix into a smooth mixture.

2. Stir in honey until well combined. Then stir in cocoa powder and vanilla until very smooth and well incorporated. 

3. Pour over the mint layer, making sure it's smooth and evenly distributed. If your mint layer isn't totally set it's ok as long as you are careful not to mix the layers together when spreading the chocolate. 

4. Cover and freeze for another 15-30 minutes until set, or put in the fridge to complete the 8 hour wait until the brownies are ready to be eaten. These brownies need to be stored in the fridge.