Healthy Peppermint Brownies with Chocolate Frosting

Name: Healthy Peppermint Brownies with Chocolate Frosting
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 12 serving
Ingredients: 1/2 cup chocolate protein powder; 1/4 cup oat flour; 1/3 cup cocoa powder; 1/4 cup granular sweetener; 1/2 tsp baking powder; 1/4 tsp baking soda; 1 cup pumpkin; 2 Tbsp butter; 1/2 tsp peppermint extract; 2 Tbsp almond milk; 2 Tbsp semi-sweet chocolate chips; 2 Tbsp cocoa powder; 1/2 coop protein powder; 1/4 cup nut butter; 1/4 cup pancake syrup; 2 Tbsp almond milk; 2 Tbsp peppermint crunch chips

User Reviews

5

10 reviews

Excellent

Prep Time
10 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
12
Calories
122 kcal
Course
Dessert
Cuisine
International

Healthy Peppermint Brownies with Chocolate Frosting

Heidi Hunt

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These Healthy Peppermint Brownies with Chocolate Frosting are the perfect dessert for any occasion ALL December long! So rich and fudgy with the perfect pop of sweet peppermint! They’ll be eaten right up!!!!

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Ingredients

Servings

Brownies:

1/2 cup chocolate protein powder or vanilla or peppermint protein powder, 62g
1/4 cup oat flour 30g
1/3 cup cocoa powder 1 Tbsp, 40g
1/4 cup granular sweetener Swerve brand, 48g
1/2 tsp baking powder
1/4 tsp baking soda
1 cup pumpkin canned, 244g
2 Tbsp butter light, 28g
1/2 tsp peppermint extract
2 Tbsp almond milk or milk of choice, unsweetened, 30g
2 Tbsp semi-sweet chocolate chips melted, 30g

Chocolate Frosting:

2 Tbsp cocoa powder 10g
1/2 coop protein powder 15g, or vanilla, 15g
1/4 cup nut butter drippy is best, 56g
1/4 cup pancake syrup sugar free, 60g
2 Tbsp almond milk or milk of choice, unsweetened, 30g

Topping:

2 Tbsp peppermint crunch chips or your favorite peppermint bark broken into tiny pieces!, 23g

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Instructions

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Preheat the oven to 325 degrees F. Line a 8×8-inch baking pan with parchment paper or spray with cooking spray.
In a large bowl, add the protein powder, oat flour, cocoa powder, sweetener, baking powder, and baking soda. Stir dry ingredients until mixed well. Then, add the pumpkin, butter, peppermint extract, milk, and melted chocolate. Mix to combine. Pour the batter into the prepared pan.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean (a toothpick inserted in the center should still be slightly gooey (for a more moist texture!) Let brownies cool completely before adding frosting.
While the brownies are baking, mix all of the frosting ingredients together and beat until smooth. Set aside.
To frost, scoop dollops of frosting over the brownies and spread evenly. Sprinkle peppermint baking chips over top.
Cover and place in the fridge to chill for a minimum of 1-2 hours before slicing. For BEST texture and flavor, allow brownies to sit in the fridge overnight.

Notes

Store in an airtight container in the fridge for up to one week.
To freeze: cut the brownies, wrap individually in aluminum foil, and store in an air tight freezer safe Ziploc bag. They will stay fresh for 3 months. For best results, I recommend freezing the brownies without the icing and adding the frosting and peppermint chips before eating.

Nutrition Information

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Serving 1brownie (56g) Calories 122kcal (6%) Carbohydrates 10.8g (4%) Protein 8g (16%) Fat 5.2g (8%) Saturated Fat 1.5g (8%) Fiber 2.8g (11%) Sugar 4.5g (9%)