Take a look at this yummy recipe created by our blogging friend @sparkleofgrace, a fellow Mainer! Made with NibMor Daily Dose.
3/4 Cup Butter
1 Cup Monk Fruit Sweetener – I use Lakanto
Three NibMor Drinking Chocolate Packets or 3/4 Cups Cocoa
3 Eggs- Room temperature
1 Teaspoon Vanilla
1 Teaspoon Peppermint Extract
3/4 Cups Gluten-Free All-Purpose Flour
1/2 Cup Chocolate- Chopped into bits, plus extra chocolate for the top of the brownies. I used a mix of Mint and Extreme Dark Daily Dose.
Preheat your oven to 350f. Line a 9×9 baking pan with parchment paper, this will make it so much easier to remove the brownies from the pan when they are finished. Whisk together the monk fruit sweetener and the cocoa in a medium-sized bowl In a small bowl melt the butter, then add the melted butter the cocoa mixture and whisk together until well combined. Add the three eggs and the vanilla and peppermint extracts. Add the flour and mix until just combined. Fold in the chocolate chunks until they seem evenly spread throughout the batter. Pour the brownie batter into the prepared pan, and bake for between fifteen and twenty minutes, until the start looking crackled on top and a toothpick comes out with just a couple of crumbs on it. Once the brownies are out of the oven to use the extra chocolate bits and place them on top. I stuck them into the surface so when they melt the chocolate goes more into the brownies instead of just sitting on top. These brownies are best eaten warm when the chocolate is soft and gooey, but you can’t go wrong either way.
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