Ingredients
Method
- Preheat the oven to 350 degrees F. Line an 8x8inch pan with parchment paper and set aside.
- In a mixing bowl, combine all your dry ingredients (expect chocolate chips) and mix until combined.
- Combine butter with half the chocolate chips and peppermint extract, melt in a saucepan over medium heat until warm and melted.
- In a separate large bowl, add your eggs and using an electric mixer, beat the eggs until slightly frothy.
- Slowly add the chocolate and butter mixture to the eggs while mixing.
- Add the dry ingredients slowly, and continue mixing until you are left with a thick, glossy brownie batter. Fold in your remaining chocolate chips.
- Transfer your brownie batter into an 8x8inch pan covered with parchment paper. Bake the brownies for 18-25 minutes, or until a skewer comes out just about clean from the center.
- Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
- Once completely cooled, make your topping by combining all of your topping ingredients (except candy canes) by mixing with an electric whisk until fluffy and smooth.
- Spread evenly over cooled brownies and top with crushed candy canes if desired. Enjoy!
Nutrition
Notes
*NET carbs 2g