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
- 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
- 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
Preheat oven to 350 degrees and coat a mini muffin pan with non stick spray.
Add flour, salt, baking powder, espresso powder, and cacao powder in a small
bowl. Stir well.
Beat sugar and butter in a large bowl or stand mixer. Add extracts and egg
whites until well combined. Slowly add dry ingredients to wet ingredients.
Stir in peppermint pieces. Divide and pour batter into pan. Bake for 18-20
minutes or until you can insert a toothpick and there are some crumbs stick to it.
Do not overcook the brownies or they will be dry.
While brownies are cooling completely make frosting. Cream together butter
and powdered sugar in a large bowl or stand mixer. Add in heavy cream and
extract. Whip until light and fluffy.
Pipe frosting onto the center of each cooled brownie, top with an unwrapped
Serving Size - 1 brownie bite (makes 36). Per Serving: Calories - 95 kcal, Protein - 2g, Total Carbohydrate - 10g, Total Fat - 6g, Fibre 1g.