A festive and guilt-free treat perfect for the holiday season. To create these delicious brownies, start with the wet ingredients blend of sweet potato or canned pumpkin, natural almond butter, egg (or flax egg), water or milk, and a careful teaspoon of peppermint extract to avoid an overpowering mint flavor.
In the dry ingredients mix, combine cacao or unsweetened cocoa powder, granulated monk fruit sweetener, vanilla or chocolate protein powder, baking soda, a shake of salt, and dark chocolate chips. This blend ensures a rich and fudgy texture with a burst of peppermint goodness.
Bake until set, and while the brownies cool, prepare the icing. Combine room temperature reduced-fat cream cheese, nonfat Greek yogurt, monk fruit sweetener (or sweetener of choice), and vanilla extract (or peppermint extract for an extra minty kick). Spread the icing over the cooled brownies and optionally top with candy cane pieces for a festive touch.
These Flourless Peppermint Protein Brownies are a delightful and nutritious way to enjoy the classic combination of chocolate and mint during the holiday season. Savor the festive flavors in every chewy and minty bite!
INGREDIENTS
-
Wet
❄️1 c sweet potato, cooked or canned pumpkin
❄️1/2 c natural almond butter
❄️1 egg or flax egg
❄️1/2 c water or milk
❄️1 tsp peppermint extract (really measure or you’ll have altoid mint brownies🥴)
-
Dry
❄️1/4 c cacao or unsweetened cocoa powder
❄️3 T granulated monk fruit sweetener
❄️1/4 c vanilla or chocolate protein powder
❄️1 tsp baking soda
❄️shake salt
❄️1/3 c dark chocolate chips
-
Icing
❄️8 oz block reduced fat cream cheese, room temp so set on counter for a bit
❄️1/4 c nonfat Greek yogurt
❄️3 T monk fruit or sweetener of choice (used @swervesweetie confectioners but granulated works too)
❄️1 tsp vanilla extract or 1/4 tsp peppermint extract for extra minty kick. I did vanilla this time
❄️optional candy cane pieces to top
STEPS
Mash potatoes & add other wet ingredients. Stir well.
Add all dry ingredients except chocolate chips. Stir to combine. Add chips.
Pour batter into an 8x8 pan and bake at 350° for 25-30 minutes.
Allow to cool and top with icing if desired. Cut into 9 brownies.
Icing: Add all ingredients to a large bowl. Whisk or use a hand mixer to blend for 2-4 minutes into smooth and fluffy. Top the cooled brownies and add crushed candy canes or sprinkles if desired.
Flourless Peppermint Protein Brownies
Ingredients
- Wet
- 1 c sweet potato, cooked or canned pumpkin
- 1/2 c natural almond
- 1 egg or flax egg
- 1/2 c water or milk
- 1 tsp peppermint extract (really measure or you’ll have altoid mint brownies🥴)
- Dry
- 1/4 c cacao or unsweetened cocoa powder
- 3 T granulated monk fruit sweetener
- 1/4 c vanilla or chocolate protein powder
- 1 tsp baking soda
- shake salt
- 1/3 c dark chocolate chips
- Icing
- 8 oz block reduced fat cream cheese, room temp so set on counter for a bit
- 1/4 c nonfat Greek yogurt
- 3 T monk fruit or sweetener of choice (used @swervesweetie confectioners but granulated works too)
- 1 tsp vanilla extract or 1/4 tsp peppermint extract for extra minty kick. I did vanilla this time
- optional candy cane pieces to top
Steps
- Mash potatoes & add other wet ingredients. Stir well.
- Add all dry ingredients except chocolate chips. Stir to combine. Add chips.
- Pour batter into an 8x8 pan and bake at 350° for 25-30 minutes.
- Allow to cool and top with icing if desired. Cut into 9 brownies.
- Icing: Add all ingredients to a large bowl. Whisk or use a hand mixer to blend for 2-4 minutes into smooth and fluffy. Top the cooled brownies and add crushed candy canes or sprinkles if desired.
Nourishment Breakdown
Calories
222Fat
13 gStarch/Carbs
10 gProtein
14 gFiber
4 gPROTEIN powder, yogurt
FAT nut butter, dark chocolate, cream cheese
FIBER some in potato/pumpkin
CARB/STARCH potato/pumpkin