Peppermint Macadamia Nut Fudge Brownie

So I have been craving a good brownie recently and this weekend I finally mustered up the energy and creativity to put together something I think is absolutely delicious. You do not have to use the peppermint or the macadamia nuts, I just thought the combo would be awesome...and it was! So lets get started here, this thing shouldn't take more then 35 minutes start to finish if you know your way around the kitchen. Alright...



Lets Go...

Preheat oven to 325

Wet ingredients:
10 Tbsp butter (kerrygold grassfed is best)
2 eggs (organic is best)
1/4 tsp liquid stevia (up to 1/2 tsp if you want it really sweet) *remember 1 tsp is equilivent to 1 cup table sugar
2 drops peppermint essential oil OR 1 tsp peppermint extract (optional)
2 tsp vanilla extract
1 Tbsp coffee (optional)

Beat all wet ingredients together now get ready to add the dry ingredients in...

Dry Ingredients:
1/2 cup coconut flour
6 Tbsp cocoa powder
2 Tbsp erythritol OR xylitol (I add another "sweetener" so that the tang of liquid stevia alone gets canceled out)
1/2 cup smashed macadamia nuts (I smashed mine by placing them in a baggy and taking a glass cup and hitting the baggy with it) (optional)

Mix all dry ingredients together BUT the macadamia nuts add them in last, its easier that way. If you feel your mixture is too dry you can add more butter to your mix.

Spray a 8x8x2-in pan with coconut oil and spread the batter

evenly on the pan, this might be difficult, use your hands if you need to. Now its baking time!

Pop the little beauty in the oven, for about 25-30 minutes (depending on your oven) and that's it! You can sprinkle bits of 80% or higher cacao chocolate on top for decoration. (optional)

This entire fudge brownie is under 15g net carbs,  and perfect for the holidays...or any-day! This is gluten free, sugar free and even dairy free. DIG IN my friends.


Until next time...