Recipes: Paleo Triple Chocolate Mint Brownies

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Mmmmmmmm!!!!!!

These brownies have been on my mind for sometime. I love love love mint chocolate, sometimes a little bit too much! 

So I've been dying to make these triple chocolate mint brownies from Clean Eating with a Dirty Mind and see if they are really as good as they look. 

They are. In fact, I think they are better! 

They are really rich and squidgy, but the mint makes that all work perfectly! I'm always struggling to really make Paleo recipes that make people want to eat the whole lot in one go, but these are definitely one of those desserts. 

So take a look at the recipe and then go make some! I also substituted the peppermint extract for doTERRA peppermint essential oil because I couldn't find peppermint extract in Dubai. I swapped the 1/4 of a teaspoon of peppermint extract for just 8 drops of the peppermint essential oil. I think any more than that and you would swamp the recipe, because the chocolate bar you are adding in also has mint in it. 

If you taste the batter after you have added the eight drops, you'll be able to check whether it has enough mint for you. 


Paleo Triple Chocolate Mint Brownies
*Makes 9 servings

Ingredients:

3 ounces/85 grams mint dark chocolate bar 60% cacao or higher (I used Alter Eco)
1/2 cup or 105 grams coconut oil
1/4 cup or 60 grams creamy almond butter
1/4 cup or 75 grams pure maple syrup
1/4 teaspoon plus a few drops peppermint extract or 8 drops of doTERRA peppermint essential oil
3 organic cage free eggs
1/4 cup or 45 grams coconut palm sugar
3/4 cup or 90 grams unsweetened cocoa powder
1/2 cup or 80 grams of chocolate chips (Enjoy Life or Ghiradelli Dark 60% Cacao)

Directions:

1. Preheat oven to 350 degrees F or 175 degrees C.

2. In a medium sized bowl melt the Mint Dark Chocolate bar over a boiling pan of water (make sure the water doesn't touch the bottom of the bowl)

3. Once the chocolate is melted, slowly stir in the liquid coconut oil.

4. Then stir in the almond butter, maple syrup, peppermint extract and eggs.

5. Now whisk in the dry ingredients, the coconut palm sugar and unsweetened cocoa powder.

6. Fold in the chocolate chips.

7. Grease an 8×8″ square glass pan with coconut oil or butter and pour in the brownie batter.

8. Cook for 30 minutes or until a toothpick comes out clean. Let cool and enjoy!