Chocolate and Peppermint together is one of my favorite combinations. That hint of minty goodness in creamy chocolate, makes my mouth water.
Gluten, dairy, nut free brownies have been a difficult creation for me to get just right. It needs to have that soft, gooey center and crispy edges with just the right texture. I have tried for a couple of years now to perfect my favorite recipe.
Recently, I finally perfected it to my liking. It has just the right amount of sugar, oat flour and my favorite King Arthur's gluten free flour blend AND of course a dash of essential oil.
¾ cup cocoa
½ tsp. baking soda
2/3 cup melted coconut oil, divided
½ cup boiling water
1 ½ cups evaporated cane sugar
¾ cup King Arthur's Measure for Measure Gluten Free flour
½ cup oat flour
¼ tsp. salt
4-6 drops doTERRA Peppermint essential oil
½-1 cup mini semi-sweet chocolate chips
1-2 cups semi-sweet chocolate chips (optional)
In large batter bowl, combine cocoa and baking soda, blend in 1/3 cup of coconut oil. Add boiling water; stir until well blended. Stir in sugar and eggs. Add peppermint essential oil to remaining coconut oil and stir into batter. Add flour and salt. Mix well. Stir in mini chocolate chips. Pour into greased 9 x 13 inch pan. Bake at 350° for 25 minutes. Brownies will be slightly brown on edges and pulled away from pan.
While warm sprinkle with 1-2 cups of regular chocolate chips. Allow to melt and the spread over entire pan of brownies.
Sprinkle cooled brownies with powdered sugar.
Note: To make oat flour, place desired amount of gluten free oats in a blender or Vitamix and blend well. Flour will not be fine like wheat but slightly more coarse.
Healthy Hint: Peppermint essential oil supports the respiratory and digestive systems. It also may increase focus and energy.*
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.