I can’t even believe that the holiday season is upon us. I realize that Halloween should have been a pretty solid warning but Thanksgiving is less than a week away. I feel completely unprepared. Good thing I’m not hosting The Big Meal cause I would be all kinds of stressed out if that were the case.
You know what’s good for stress? Brownies. Holiday-themed brownies are even better. You guys, I’ve been on such a brownie kick lately. There’s a bakery near my house that makes incredible grain-free brownies and another spot nearby which carries brownies made with zucchini. They are so fudgy and decadent. I just want brownies all the time. Is that bad? Can you have a brownie deficiency? Cause I think that’s what I have.
Anyways, I’ve been playing around with using the leftover almond pulp from my almond milk to make all kinds of baked creations. Some of them are a total bust, but the brownies have been saving my life.
Fudgy Peppermint Brownies
4 eggs, room temperature
1 c. coconut sugar
3/4 c. almond pulp (from homemade almond milk)
1 c. cocoa powder
1/2 c. coconut oil or butter, melted
1 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. sea salt
1/4 c. dark chocolate chunks or peppermint bark
extra: chocolate chunks or coconut flakes for topping
optional: 1/4 tsp. espresso powder or instant coffee
- Preheat oven to 350.
- In a small bowl, mix together almond pulp, cocoa powder, and salt. (and espresso if desired.)
- In a medium bowl whisk together eggs, extracts and sugar until well combined.
- Add dry ingredients and mix well.
- Stir in oil/butter until well combined.
- Fold in peppermint bark or chocolate chunks.
- In an oiled glass baking pan, pour batter and sprinkle toppings if desired.
- Bake for 20-25 mins. They should seem a little “under done” when you take them out. This keeps them more fudgy. The edges will look done.