- 1/2 cup whole wheat flour
- 1/2 cup stevia or monk fruit sweetener (or coconut sugar)
- 1/2 tsp potassium chloride salt substitute (optional)
- 1/4 cup unsweetened cocoa
- 4 oz unsalted plant-based butter
- 8 oz dark chocolate chips (70% cocoa or higher)
- 3 eggs
- 1 tsp vanilla extract
- 2 cups sugar-free mini marshmallows
- 25 sugar-free mini peppermint patties
- Preheat the oven to 350.
Directions:
Melt the chocolate and butter together over very low heat on the stove. Remove and whisk in the eggs. Add the flour, cocoa, salt substitute and natural sweetener and mix well to combine.
Line a nine by thirteen inch baking pan with tin foil. Butter the foil (really butter it!) and then pour half of the brownie batter in the pan. Arrange peppermint patties over top and then spread the remaining batter over top, smoothing it out with a palate knife.
Bake for 45 minutes and then sprinkle marshmallows over the top. Broil for two to five more minutes, until the marshmallows are lightly browned and gooey.
Let cool for AT LEAST an HOUR before attempting to cut. And when you do cut, spray your knife with cooking spray or else the marshmallows will stick to it. Cutting these is tricky, yes, but the end result is very, very worth it. I used a combination of a knife and a scissors to cut. Don’t give up!
Melt the chocolate and butter together over very low heat on the stove. Remove and whisk in the eggs. Add the flour, cocoa, salt substitute and natural sweetener and mix well to combine.
Line a nine by thirteen inch baking pan with tin foil. Butter the foil (really butter it!) and then pour half of the brownie batter in the pan. Arrange peppermint patties over top and then spread the remaining batter over top, smoothing it out with a palate knife.
Bake for 45 minutes and then sprinkle marshmallows over the top. Broil for two to five more minutes, until the marshmallows are lightly browned and gooey.
Let cool for AT LEAST an HOUR before attempting to cut. And when you do cut, spray your knife with cooking spray or else the marshmallows will stick to it. Cutting these is tricky, yes, but the end result is very, very worth it. I used a combination of a knife and a scissors to cut. Don’t give up!
