Healthified Mint Chocolate Chip Brownies

by Arielle J on December 31, 2016

There is one thing I definitely know about this baby in my tummy – she is a chocolate LOVER!

I was never really a fan of chocolate. I’m more of a vanilla, chocolate chip cookie dough, mint chocolate type of girl. And if I did eat chocolate, it would have to be dark chocolate with tons of crunch, like almonds and coconut.

In my first trimester, I had so many aversions, sweets were the last thing on my mind. Once second trimester hit, though, I couldn’t stop craving chocolate… and I still can’t!

Almost every day, I make a crunchy chocolate chip protein smoothie using cacao nibs, or a healthified hot chocolate made with almond milk, protein powder and raw cacao powder when my chocolate craving hits.

During the holidays, my friend posted a picture of fudgy candy cane brownies and I couldn’t stop thinking about them.

So, I created these super fudgy Healthified Mint Chocolate Chip Brownies.

They turned out SO delicious and totally satisfied my craving. I ended up making three batches that week for friends!

It’s such a simple recipe and you’re not going to believe what’s in it. Made with almond butter, egg and maple syrup – no flour or refined sugar – score!

And look how fudgy they turned out:

I even ate them for breakfast one day and had no regrets.

Mint Chocolate Chip Brownies

What You Need:
2 cups unsweetened creamy or crunchy almond butter
2/3 cup pure maple syrup
2 pasture-raised eggs
4 Tbsp aroma-free coconut oil
2 tsp pure vanilla extract
1/2 tsp peppermint extract
2/3 cup raw cacao powder
1 tsp baking soda
1/8 tsp sea salt
4 Tbsp cacao nibs or mini chocolate chips
2 tsp chia seeds (optional for fiber)
1 Tbsp coconut oil for lining pan

Directions:
1. Preheat oven to 325F.
2. In a large bowl, whisk together wet ingredients – almond butter, maple syrup, egg, coconut oil, vanilla and peppermint. Add in cacao powder, baking soda, sea salt, 2 Tbs cacao nibs (or chocolate chips) and chia seeds and mix well until becomes batter-like.
3. Using a paper towel or your fingers, spread coconut oil on all sides of 9-inch baking dish or pan which will help prevent mixture from sticking later on.
4. Pour batter into a baking dish or pan. Add 2 Tbsp cacao nibs or mini chocolate chips on top and pat down with fingers or spatula until flat.
4. Bake for approx 20-25 minutes until the brownies are hard on top but soft in the middle. *Please note – every oven is different. Mine comes out perfectly around 23 minutes, so check every so often so you get the perfect texture.
5. Let cool. Tip – slice with a bread knife into squares.
Voila! Enjoy!!