Chocolate Maple Pretzel Peppermint Brownies Ingredients:
¾ c gluten-free oat flour
¼ c almond flour
¼ c unsweetened cocao powder
¼ c granulated sweetener
½ c pumpkin puree
2 tbsp ground flax + 3 tbsp water
2 tbsp coconut oil, melted
¼ c Chocolate Maple Pretzel peanut butter
¼ tsp baking powder
⅛ tsp salt
Topping
1 sugar-free Chocolate Bar, melted (Lily’s)
1 candy cane, crushed
1-2 drops peppermint extract
INSTRUCTIONS
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Preheat oven to 350F and prepare a 6x6 inch baking pan with parchment paper.
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In a small bowl, stir together the flax and water then set aside.
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In a mixing bowl, stir together the flours, cocao powder, granulated sweetener, baking powder and salt. Add in the pumpkin, flax mix, peanut butter and coconut oil. Mix until a dough forms.
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Press the dough into prepared pan and bake for 9-11 minutes.
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Once cooled, melt the chocolate and add 1-2 drops of peppermint extract. Top brownies with melted chocolate and sprinkle with crushed candy canes.
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Place in the fridge for 1 hour before cutting into squares and serving.
