VEGAN PEPPERMINT OR WALNUT BROWNIES

INGREDIENTS

• 1 cup finely-sifted almond flour
• 1/4 cup + 2 Tbsp cocoa powder
• 2/3 cup Swerve granular
• 1 tsp. baking powder
• 1/2 tsp. Pink Himalayan salt
• 1/3 cup + 3 Tbsp melted coconut oil (or Kerry Gold butter for non-vegan)
• 2 flax eggs (*see below) or pastured eggs
• 1 tsp. pure vanilla extract
• 1/2 cup Lily’s chocolate chips
• 1 tsp peppermint extract (optional)
• 1/4 cup walnuts, optional, for topping
• Swerve Confectioners for dusting (optional)

*1 flax egg = 1 Tbsp flax meal + 3 Tbsp water. Mix together and let sit until thick or gel-like.

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease an 8×8 pan.
2. If using flax eggs, mix the flax meal and water and set aside.
3. Whisk together the almond flour, cocoa powder, Swerve, baking powder and salt in a large bowl.
4. Combine melted coconut oil (or butter), flax eggs (or eggs), vanilla and peppermint extracts, then mix into the flour mixture. Add in chocolate chips and mix.
5. Place batter into the pan. It will be thick and you may have to evenly pat it down with your fingers. If using, add walnuts to top of batter.
6. Bake 20-22 minutes. They will look like they aren’t done, but are. Cool completely. They set even better when then refrigerated for several hours or overnight.
7. Dust with Swerve Confectioners before serving.