baking (and eating) these brownies proved to be very therapeutic this past weekend. if you make these—and resist downing the entire batch (and a bottle of wine) with your loved ones in one sitting—you could package up a few and bring them over to a friend or neighbor. i think we could all use a heaping dose of holiday cheer and community support right about now.
peppermint brownies adapted from sprouted kitchen
5 tbsp butter (i used salted and just omitted the salt from the original recipe)
8 oz bittersweet chocolate, chopped
1/2 cup sugar
1 tsp vanilla extract
1 tsp peppermint extract
1/4 cup coconut flour
preheat oven to 350 degrees f. grease an 8x8 baking dish with butter and set aside. in a saucepan, melt butter and chocolate over low heat. remove from heat, then stir in sugar, vanilla and peppermint. next, whisk in eggs, one at a time. add the flour and whisk until combined (until the batter starts pulling away from the edges of the pan). pour into greased baking dish and bake for 25-30 minutes, let cool completely, then slice and enjoy.