I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
It’s the holiday season and these paleo peppermint mocha brownies are sure to jingle your bells! These super fudgey, grain-free brownies boost of holiday spirits with a splash of peppermint and a much needed kick of coffee. Top them with my super easy chocolate coffee frosting, and it will feel like Christmas is here to stay.
The brownie recipes calls for freshly ground coffee. You’ll need to grind it very fine otherwise you’re brownies may taste a little chewy or gritty. I’ve also used a pack of Starbucks Via, their upgraded instant coffee, with good success.
If you’re more in the peppermint hot chocolate camp, you can omit the coffee in both the brownies and the frosting. They are delicious either way!
Be sure to let these paleo peppermint mocha brownies cool completely before trying to slice them! This ensures the texture stays thick and fudgy. When they are too hot, they’ll crumble all over you. Not the hot mess look you’re going for.
Not in the mood to make frosting? I feel you! These rich brownies can stand on their own and are just as delicious (and giftable) frosting free!
Heat a heavy bottomed sauce pot over medium low heat and add all ingredients.
Slowly melt chocolate and stir until a smooth consistency is reached.
Remove from heat and cool frosting in fridge until it's thickened (about 20 minutes).
Spread on cooled brownies!
Making 2 tbsp of coffee feel like a pain in the butt? I hear ya. This is where those Via instant coffee packs come in handy. Stir one pack with about 4oz of water to make a strong cup of coffee. Add 2 tbsp for frosting and either dump the rest OR put in the fridge and add to your smoothie the next morning!