Mocha Peppermint Brownies take a little twist on the more traditional chocolate brownies by adding in a little mocha flavor and believe us, you will LOVE them! There’s no better way to give your holiday treat making a little kick than with these tasty little bites.
Using our ever popular for the holidays Mint Brownie MuscleEgg combined with a little espresso powder, cacao and peppermint, these flavors will burst in your mouth and combine for the perfect little protein kick!
Mocha Peppermint Brownies
Ingredients
Brownie Bites
- 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
- 1/2 cup Mint Brownie MuscleEgg egg whites
- 1/2 teaspoon vanilla extract
- 3/4 teaspoons peppermint extract
- 1 cup grated zucchini
- 1/4 cup peppermint candies chopped into small pieces
Frosting
- 1/2 cup butter soft at room temperature
- 1 cup powdered sugar
- 1 tablespoon heavy whipping cream
- 1/2 teaspoon peppermint extract
- 36 candy cane Hershey kisses
Instructions
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Preheat oven to 350 degrees and coat a mini muffin pan with non stick spray.
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Add flour, salt, baking powder, espresso powder, and cacao powder in a small
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bowl. Stir well.
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Beat sugar and butter in a large bowl or stand mixer. Add extracts and egg
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whites until well combined. Slowly add dry ingredients to wet ingredients.
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Stir in peppermint pieces. Divide and pour batter into pan. Bake for 18-20
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minutes or until you can insert a toothpick and there are some crumbs stick to it.
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Do not overcook the brownies or they will be dry.
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While brownies are cooling completely make frosting. Cream together butter
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and powdered sugar in a large bowl or stand mixer. Add in heavy cream and
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extract. Whip until light and fluffy.
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Pipe frosting onto the center of each cooled brownie, top with an unwrapped
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kiss.
Recipe Notes
Serving Size - 1 brownie bite (makes 36). Per Serving: Calories - 95 kcal, Protein - 2g, Total Carbohydrate - 10g, Total Fat - 6g, Fibre 1g.