Ingredients:

  • 1/2 cup butter, melted
  • 3/4 cup coconut sugar
  • 2 large eggs, room temperature
  • 1/4 tsp peppermint oil
  • 1 cup almond flour
  • 1/2 cup dark cocoa powder, Dutch-processed
  • 1/2 cup dark chocolate chips
  • 1/4 cup plain Greek yogurt
  • 2 tbsp grass-fed butter, softened
  • 1.5 cups powdered monk fruit or powdered sugar
  • 1/2 tsp peppermint extract
  • 1 drop natural green colorant
  • 4 oz 70% dark chocolate, chopped
  • 1 tbsp coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together 1/2 cup melted butter and 3/4 cup coconut sugar until fully emulsified.
  3. Add the 2 room-temperature eggs one at a time, followed by 1/4 tsp peppermint oil, whisking vigorously until the batter is glossy.
  4. Gently fold in 1/4 cup Greek yogurt until just combined.
  5. Gently fold in 1 cup almond flour, 1/2 cup dark cocoa powder and 1/2 cup dark chocolate chips until just combined.
  6. Pour the batter into the prepared pan and bake for 30 minutes. Remove from oven and let the base cool completely to room temperature.
  7. Prepare the mint layer by beating together 2 tbsp softened butter, 1.5 cups powdered monk fruit, 1/2 tsp peppermint extract, and natural colorant until smooth.
  8. Spread the mint cream evenly over the cooled brownie base.
  9. Melt 4 oz dark chocolate and 1 tbsp coconut oil together in 30-second intervals in the microwave or using a double boiler. Pour over the mint layer and smooth with a spatula.
  10. Refrigerate the brownies for at least 2 hours to allow the layers to set before slicing into 16 squares.