Health & Wellness Enthusiast Alisa Fairbanks made dark chocolate brownies with a holiday twist. Click here for more information about Alisa.
- 1/4 cup grass-fed butter, ghee, or coconut oil, melted
- 3 eggs, preferably pasture-raised
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 3 drops dietary-safe peppermint essential oil OR 1 tsp peppermint extract (where to get high-quality essential oils)
- 2 Tbsp full-fat coconut milk
- 1/4 cup cocoa or cacao powder
- 1/4 cup coconut sugar
- 1/4 cup almond meal/flour (I like this brand)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 3 oz good-quality dark chocolate, finely chopped (I used 88%)
- For the ganache:
- 3 oz good-quality dark chocolate, broken into squares (I used 88%)
- 3 Tbsp grass-fed butter, ghee, or coconut oil
2 Tbsp melted coconut butter, or to taste (I like this brand)
- Line a 8×8 baking pan with parchment and set aside. Preheat oven to 350 degrees F.
- In a large bowl, whisk together the wet ingredients. In a separate medium-size bowl, whisk together the dry ingredients, except for the chopped chocolate.
- Slowly whisk dry ingredients into wet. Whisk until smooth. Then, fold in the chopped dark chocolate with a spatula.
- Pour batter into lined baking pan and bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow brownies to cool in pan.
- For the ganache, melt 3 oz dark chocolate and 3 Tbsp butter in a double boiler on the stove, stirring occasionally. Alternatively, you can melt in the microwave, but be sure to do it on a lower power setting and keep a close eye. If your microwave has a melt feature, you can go that route as well.
- Once brownies are cool to the touch, pour the ganache on top and spread with a spatula in an even layer or gently shake pan to spread. Chill in the refrigerator until ganache is set. Then, drizzle with melted coconut butter and slice into desired-size squares.