Peppermint Candy Brownies
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- 1 Cassavaberry Brownie Mix Chocolate Chip or Carob Chip
- 1 teaspoon peppermint oil (We used Simply Organic)
- 1 teaspoon vanilla
- 1/4 cup water
- 2 TBSP coconut oil
- 1/4 cup of your favorite chocolate or carob chips (We use Pascha 55% Barely Dark or Missy J's Carob Chips.)
- Peppermint Candies (We used 4 Yum Earth mini candy canes)
- 8x8 baking pan
- Optional: parchment paper
Preheat your oven to 350°F.
- Pour the brownie mix into a medium bowl and stir to break up any clumps.
- Melt the coconut oil until lukewarm (be careful not to overheat, as hot oil can melt the chocolate chips). Add water, peppermint oil, and vanilla to the melted coconut oil, then pour this mixture into the brownie mix. Stir until fully combined.
- Grease your baking pan or line it with parchment paper (we used a glass pan).
- Spread the brownie dough evenly in the pan.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the brownies from the oven and let them cool completely.
- While the brownies are cooling, place peppermint candies in a zipper bag and crush them with a hammer on a sturdy surface. Set aside.
- When the brownies have cooled, melt the chocolate chips and spread the melted chocolate evenly over the cooled brownies.
- Sprinkle the crushed peppermint candy on top and let it set completely before cutting into squares. Enjoy!