St. Patrick’s Day is a fun day to celebrate, unfortunately most of the desserts made for this day include loads of sugar and will ruin any diet. These Mini Mint Chocolate Brownies are your ticket to celebrate St. Patrick’s Day without the guilt. Who doesn’t love the combo of mint and chocolate? Then, adding some brownies, it can’t get much better. This dessert recipe is gluten-free, vegan, allergy-free, and naturally sweetened for a healthy chocolate fix. Even if you’re not Irish, you tend to feel inclined to wear or eat something green, so this recipe is topped with the some green!
Total Cook Time: 20 minutes
INGREDIENTS
- 1 Cup Gluten-Free All-Purpose Flour (Can substitute with Almond Flour)
- ½ Cup Millet Flour
- 1 Flax Egg (1 TB Milled Flax Seed + 3 TB Water)
- ½ Cup Quinoa Flour
- ½ Cup Unsweetened Cocoa Powder
- 1 Tsp Baking Powder
- 1 Cup + 2 TB Unsweetened Non-Dairy Milk
- 1 Cup Unsweetened Applesauce
- 3 TB Mint Cocoa Stevia Syrup
- 1 Tsp Pure Mint Extract
GREEN MINT TOPPING
- ¼ Cup Unsweetened Shredded Coconut
- 1 TB Granular Erythritol
- ¼ Tsp Pure Mint Extract
- 3-4 Drops Natural Green Food Dye
INSTRUCTIONS
- Preheat the oven to 350°F.
- Mix the brownie batter ingredients until smooth.
- Grease or line with parchment paper an 8×8 baking pan and pour in the batter. Smooth out evenly in the pan.
- In a small bowl, combine the green mint topping, mix well, and sprinkle over the top of the brownie batter.
- Bake in the oven for about 20-25 minutes (test with a toothpick).
