Peppermint Brownies

Brownies are awesome.  Peppermint is awesome.  The combination of both is even awesome-er.



For quick brownies, use a boxed brownie mix and mix according to directions.  Add one cup of mini-chocolate chips and 10 drops of Peppermint oil.  Bake as directed.  Mini-muffin trays make great bite-size brownies. In our home, we mill our own grains.  Here’s a recipe for a fabulous, moist brownie using freshly milled wheat:

Better Batter Peppermint Brownies 

1/2 cup of raw cacao powder

1/2 cup of coconut oil

2 eggs

1 1/2 cup of Succanat

1 cup of nuts (walnuts add great omega-3)

3/4 cup of freshly ground soft white wheat

2 teaspoons of vanilla extract

1/2 teaspoon of salt

10 drops of high quality peppermint oil

Pre-heat oven to 375 degrees. Grease an 8×8 square pan.  Melt cocoa and coconut oil over low heat.  Set aside.  Cream eggs, sugar, and vanilla.  Mix for 7 or 8 minutes.  Add cocoa mixture, flour and salt until all ingredients are moist (do not over-mix).  Fold in nuts by hand.Bake at 375 degrees for 30 minutes or until toothpick comes out clean.  Do  not overbake or these will become dry.  Check your brownies at the 30 minute mark and then increase time as  necessary.
Enjoy and expect miracles!


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