Frosted Peppermint Mocha Brownies – Made With Almond Flour

 

After making some almond flour cookies, I was wondering what else I could use almond flour for. I’m almost determined to prove to myself that I can use almond flour for anything that requires regular flour. {Pasta? Hmm, maybe…} I had an urge for something sweet tonight, and had a craving for some brownies… Of course, I still don’t have any flour in the house… But I DO have almonds. Trusty, tasty almonds… So in the blender they went, and the brownies were born! I decided to add a few things to give it an extra kick {peppermint extract and espresso powder}, and boy was the end result ever tasty! These little guys came out so tender, with a nice little “brownie crust” on the top {my favourite part of a brownie!}… It was hard to believe that these weren’t made with regular flour! Almond flour is a little heavy, so it may not work for lighter baked goods. However, it works perfectly for something as dense and moist as a brownie! I’ll stop talking about it now, and give you the recipe! 🙂 Enjoy!

Please note: These brownies do not contain any flour or butter. They do have egg whites, and many other tasty things. Do not be fooled, they are NOT really healthy. But it’s alright… We’re allowed treats every now and again. 😉

Frosted Peppermint Mocha Brownies – Made With Almond Flour

Ingredients:

  • 2 oz (2 wrapped squares) white Baker’s chocolate (or any type of chocolate you like, I prefer white chocolate as the base for this though!)
  • 2 tbsp almond butter
  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 3 egg whites
  • 1/2 cup brown sugar
  • 3 tbsp cocoa powder
  • 3/4 cup almond flour (grind 3/4 cup whole almonds in the blender until the texture is fine crumbs)
  • 1/4 cup graham cracker crumbs (this is optional. You can use 1/4 cup wheat bran, rolled oats, or even an extra 1/4 cup almond flour)
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 1/2 tsp espresso powder

Method:

  • Pre heat your oven to 350 F. (For our new convection oven, it has an auto-converter which will give the proper temperature for convection ovens. So for convection ovens, the temperature will actually set to 325 F. Pop it up to 340 F for convection, not 325 F.)
  • Grease an 8 x 8 square glass baking dish. (You can line it with tin foil if you like, and lightly grease the foil. I just used a glass dish, and had a REALLY hard time getting the brownie out at the end… Yeah… You should probably use a foil lined baking dish…) Set the dish aside.
  • Melt the chocolate in the microwave (45 seconds on high and stir. If it’s not melted, pop it in for another 35 seconds and stir again), and then add in all of the other wet ingredients. The ingredients may look a little funny, but that’s alright!
  • Now add all of the dry ingredients, and stir until combined.
  • Pour the batter into the baking dish (the batter will be a little thick), and spread it evenly through the dish.
  • Bake in the middle rack for about 30 minutes. When you stick a knife or toothpick in the middle, it will come out with a couple of crumbs. With brownies, it’s better to have them slightly undercooked instead of slightly overcooked.
  • Remove, and allow to cool for about 5 minutes before adding any of the frosting. (See frosting recipe below!)
  • After 5 minutes, drizzle the frosting all over the brownies. Allow to set for another 10 minutes, then serve! 🙂
  • Note: These aren’t really “portable brownies” for lunch boxes or anything like that, so they’re better suited to serving on a plate with a fork or spoon, and maybe a scoop of ice cream…

Mint Chocolate Frosting

Ingredients:

  • About 3/4 cup icing sugar
  • 1 tbsp cocoa powder
  • About 1/4 cup milk
  • 1/4 – 1/2 tsp peppermint extract (depending on how much mint flavour you actually want. Don’t use any more than 1/2 tsp, otherwise it will taste like mouthwash!)

Method:

  • In a bowl, mix all ingredients together. It should be thick enough where it slowly falls off of the spoon, but still have enough of a liquid consistency to drizzle onto the brownies.
  • Note: to make the frosting thicker, add more icing sugar. To make the frosting thinner, add more milk. When the frosting has dried, it will look more like a brownie frosting… In the picture below, I had just poured the frosting on top so it was still wet and glossy.

  

The brownie. :) It's not the best picture, but you get the idea. ;)

The brownie. 🙂 It's not the best picture, but you get the idea. 😉

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