Happy St. Patty’s Day!! My kiddos learned the real meaning behind St. Patrick’s Day today and I must say I learned too! Anyway, in honor of St. Patrick’s Day I made up some Trim Healthy Mama St. Patrick’s Day Mint Brownies! Woop! I was going to add green food coloring but then thought…. nah! This is an S brownie using almond flour as the brownie base.
Set the melted chocolate aside to cool. You don’t want to pour it into the egg mixture hot or it will turn it into scrambled eggs. Yuk!
ST. PATRICK’S DAY MINT BROWNIES
BY SARAH CRIDDLE
Bake at 350 degrees for 20-25 minutes
4 oz unsweetened chocolate
1 cup of butter
2 cups of almond flour
2 cups of sweetener (I used xylitol/swerve mix but you could use Truvia (I would use a little less of Truvia because it’s more sweet. Also, xylitol can have a “gotta go” effect so just be warned)
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1- 8 oz package of cream cheese
1/2 cup of butter
2 tsp Truvia
1/4 tsp Stevia (I use Trader Joe’s)
1/2 tsp peppermint extract
(use more or less extract and sweetener to YOUR taste)
1 tsp vanilla
1 oz 85% dark chocolate chopped for the top (optional)
Melt the butter and unsweetened chocolate together on a double boiler. Once melted, set aside to cool. In a mixer mix your eggs, sweetener, and vanilla until the eggs are fluffy. 2 minutes.
Slowly pour in your melted chocolate to the egg mixtures while your mixer is going. Add the almond flour, baking soda, and salt. Pour batter into sprayed pan and bake at 350 degrees for 20-25 minutes.
For icing, mix butter, cream cheese, sweetener, vanilla, and peppermint extra together until well combined and fluffy. Allow brownies to cool completely before spreading icing on. Spread icing on and sprinkle the 85% chocolate shavings over the top if you want too. Slice it up and enjoy!