Daysha's Healthier Chocolate Peppermint Brookie
If you’re like me, some days you’re feeling a brownie for dessert; other days, it’s all about the cookies. But now, with this holiday inspired treat, you can have the best of both worlds in one bite! I was first inspired to attempt this dessert while reading the December 2020 issue of Better Homes and Gardens. But as I was reading their recipe, I quickly thought of a few healthier substitutions that could be made. Specifically, I traded out their brownie recipe for a more fudgy, flourless option that I modified from Daphne Oz of the Dr. Oz show. And with a few ingredient swaps, it can easily become vegan.
So, here is my healthier alternative to the chocolate peppermint brookie. Let me know what you think in the comments!
ingredients
Brownie
1 cup sweet potato
2 tbsp butter, melted
2 eggs
½ cup coconut sugar
1 tsp vanilla extract
½ cup black beans, smashed
½ cup semi-sweet chocolate chips
¾ cup unsweetened cocoa powder
1 tsp maca powder
½ tsp baking soda
1 tsp salt
Cookie
½ cup butter
1 cup monk fruit sweetener
½ tsp cream of tartar
¼ tsp baking soda
Pinch of salt
1 egg
¼ tsp vanilla extract
¼ tsp peppermint extract
1 cup flour
¼ cup peppermint hershey’s kisses, chopped
Product Recommendations
Butter — Smart Balance
Eggs — Bob’s Red Mill Egg Replacer
Chocolate chips — Enjoy Life allergy free chocolate
Cocoa Powder — Cadbury Cocoa
Monk Fruit Sweetener — Sprouts brand
Directions
1. Preheat oven to 350°F. Line a 9 inch baking pan with foil with the foil hanging over the edges. Grease foil.
2. Microwave or boil sweet potato until tender. Then mash or blend with an immersion blender.
*If you boil the sweet potato, make sure to skin them with a potato peeler before. If you microwave them, you can leave the skin on and peel off once tender.
3. Whisk the sweet potato, eggs, melted butter, brown sugar, black beans, and vanilla together in a large bowl.
*You can also beat using a mixer.
*For the butter, I prefer to use Smart Balance butter spread because it has a much less saturated fat than traditional butter. For the eggs, I prefer to use Bob’s Red Mill Egg Replacer because it allows me to save my real eggs for other dishes where real eggs are necessary.
4. Place the chocolate in a microwave safe bowl or measuring cup and microwave until melted.
5. In a separate bowl, combine the cocoa powder, maca powder and baking soda.
6. Stir in the melted chocolate with the sweet potato mixture. Then fold in the dry ingredients.
*Can also add in extra chocolate chips.
7. Spread brownie batter in pan.
8. In a large bowl, beat softened butter and monk fruit sweetener together with a mixer. Then add cream of tartar, baking soda, and a pinch of salt.
9. Beat in egg, vanilla extract, and peppermint extract.
10. Beat in flour.
11. Stir in peppermint chocolate.
12. Roll up mounds of dough and place into the brownie batter. (I like to create holes in the batter to put the cookie dough balls into). Spread and pat into the pan until full.
13. Bake for 30 minutes or until lightly browned.
14. Let cool.
15. Enjoy with a dab of whipped cream or a scoop of ice cream!
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