DECEMBER- Peppermint Mocha Brownies

November 5, 2018

DECEMBER- Peppermint Mocha Brownies

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Serving Size 1 brownie bite (makes 36)
Per Serving
Calories 95 kcal
Protein 2g
Total Carbohydrate 10g
Total Fat 6g
Fibre 1g

Ingredients

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 cup cacao powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 1/4 cup butter (softened)
  • 3/4 cups baking stevia
  • 2 Large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoons peppermint extract
  • 1 cup grated zucchini
  • 1/4 cup peppermint candies (chopped into small pieces)
  • 1/2 cup butter, soft at room temperature (** FROSTING **)
  • 1 cup powdered sugar (** FROSTING **)
  • 1 tablespoon heavy whipping cream (** FROSTING **)
  • 1/2 teaspoon peppermint extract (** FROSTING **)
  • 36 candy cane Hershey kisses (** FROSTING **)

Directions

Step 1
Preheat oven to 350 degrees and coat a mini muffin pan with non stick spray. Add flour, salt, baking powder, espresso powder, and cacao powder in a small bowl. Stir well.
Step 2
Beat sugar and butter in a large bowl or stand mixer. Add extracts and eggs one at a time until mixture is creamy and well blended. Slowly add dry ingredients to wet ingredients.
Step 3
Stir in peppermint pieces. Divide and pour batter into pan. Bake for 18-20 minutes or until you can insert a toothpick and there are some crumbs stick to it. Do not overcook the brownies or they will be dry.
Step 4
While brownies are cooling completely make frosting. Cream together butter and powdered sugar in a large bowl or stand mixer. Add in heavy cream and extract. Whip until light and fluffy.
Step 5
Pipe frosting onto the center of each cooled brownie, top with an unwrapped kiss.
November 5, 2018 By