These brownies remind me of my all-time favourite childhood indulgence (and the main reason I was on the chubby side as a kid) – mint chocolate ice-cream.
There’s just something about that flavour combo that gets my endorphins going.
Pair it up with some coconut flour and sour cream and you got yourself a pretty delicious dessert or snack.
Coconut flour can dry out baked goods very quickly so it’s important not to either over-stir the batter or cook it too long.
Mine took 12 minutes to get to the ideal gooey-on-the-inside, firm-on-the-outside consistency.
If I were to write a Brownie Manifesto, Article 1(a) would be: good brownies should be as soft as they can be without collapsing.
Perhaps one day I’ll get around to writing that masterpiece, in the meantime enjoy these delicious offerings as a preview.
Sour Cream Peppermint Brownies (makes about 24)
- 1/2 cup coconut flour
- 1/4 tsp baking powder
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 3.5 oz/100g dark chocolate (I used 85%)
- 1/2 cup cocoa powder
- 1/2 cup butter
- 1/4 cup honey
- 5 eggs
- 1/3 cup sour cream
- Using a double boiler (place a glass bowl over a saucepan of bubbling water) melt the chocolate, butter and honey together until liquid. Remove from the heat, set aside and stir in the vanilla and peppermint extracts.
- Sieve the coconut flour, cocoa powder and baking powder into a large mixing bowl.
- If your chocolate is cool by now, beat in the sour cream, followed by the eggs.
- Gradually pour the chocolate goo into the flour mix and stir until it forms a semi-runny batter.
- Pour into an 11in x 9in lined or greased baking tray. Bake at 375 for 12-15 mins ’til firm but with a bit of give.
- Leave to cool before cutting and serving.
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This post also appeared at the Healthy Home Economist’s Monday Mania.