![]() They’re creamy like a white chocolate morsel with peppermint flavor! See the FAQ below if you need to substitute. The classic chocolate brownie recipe gets a Christmas twist with a sweet and crunchy peppermint frosting. ![]() These Frosted Peppermint Brownies are thick, fudgy, and full of flavor. These chips aren’t just like broken up candy canes. Jump to Recipe by Gayle on (updated Sep 23, 2021) 52 comments This post contains affiliate links. Peppermint baking chips – To sprinkle on top! I used Andes Peppermint Crunch Baking Chips.Milk – I used unsweetened almond milk.Pancake syrup – I used sugar-free, but pure maple syrup works, too.Nut butter – Drippy is best! I like using cashew because you don’t taste the nut as much in the frosting!. ![]() Protein powder – I used PEScience Vanilla.Cocoa powder – I used normal cocoa powder.Chocolate chips – I used semi-sweet (my favorite kind of chocolate) to mix in!.Light butter – I used I Can’t Believe It’s Not Butter spreadable butter.Baking powder & baking soda – To help our brownies rise in the oven.Sweetener – I used Swerve Granular Sweetener.Cocoa powder – You can use normal, dark, or black cocoa! I used normal cocoa powder.Oat flour – White all-purpose and Bob’s 1:1 gluten free flour also work here. These easy peppermint brownies are like Christmas in your mouth Theyre rich, chocolatey, and have not only a delicious peppermint frosting but also a decadent.For all PEScience products, you can use code Laurenfitfoodie to save 10%. Step 1: In a large microwave safe bowl, melt the butter and chopped chocolate. In a large mixing bowl, cream the sugar and butter until light and fluffy (about 2 minutes). A whey + casein blend or a plant based blend would likely bring about the best texture. Preheat oven to 350F☏ and prep a square baking pan with non-stick spray or parchment paper. Protein powder – I used PEScience Peppermint Bark, but a vanilla flavor works great, too! Not all protein powders bake the same, so keep that in mind when choosing one for this recipe.
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