It’s beginning to look a lot like Christmas!
Well, maybe not outside, where temperatures are reaching a daily high of 68°F. However, inside my house you can bet the stockings are being hung, the lights strung up, and the Christmas tree decorated. Michael Buble’s Christmas album can be heard echoing around my house at any given time, because my friends… it’s officially Christmastime!
I don’t know about you, but for me Christmastime begins the minute the clock strikes 12 for the day after Thanksgiving. Instead of bustling out of the house to go Black Friday shopping, my family and I spend our time baking gingerbread cookies and pulling out last year’s Christmas decorations.
Christmas is our favorite holiday, and we never fail to make it known!
This year I decided to start off the Christmas season by baking a great big batch of Candy Cane Brownies. If you’re a fan of cake-y brownies, these are definitely for you! (If you prefer fudgy brownies instead, this recipe may be better suited to your tastes.) They’re lighter than fudgy brownies, meaning you don’t feel as guilty after enjoying just one (or two). However, the strong chocolate and peppermint flavors make up for any richness of texture these brownies are lacking — creating a decadent-tasting treat perfect for the winter season!
While these may not be 100% guilt free, they’re certainly much healthier than any other classic brownie recipe you can find this time of year. For instance, instead of all purpose flour or butter, these brownies are made with whole wheat flour and coconut oil. They also include egg whites (a lower-calorie and higher-protein alternative to eggs) and coconut sugar, meaning they include more protein than classic brownies and won’t spike your blood sugar as much.
And come on, just look at how festive, yummy, and chocolate-y they look!
Whether it’s snowing outside or not, my house will be as festive as possible this year with the tree up, the stockings hung, and these delicious Candy Cane brownies baking in the oven!
Candy Cane Brownies
- 1/4 c coconut oil
- 1/2 c semi sweet chocolate chips
- 1/2 c coconut sugar (or brown sugar)
- 1/2 c stevia
- pinch of salt
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/2 c whole wheat flour
- 1 tsp baking powder
- 1/4 c unsweetened cocoa powder
- 1/2 c egg whites
- crushed candy canes
Preheat oven to 350°F. Melt coconut oil and chocolate chips. Add to a mixing bowl, then add coconut sugar, stevia, salt, vanilla, and peppermint extract. Stir until combined. Add flour, baking powder, cocoa powder, and egg whites and stir until fully combined. Grease an 8″x8″ pan. Pour in brownie batter and smooth out. Top with additional chocolate chips, if desired. Bake for 15-17 minutes. Remove and let cool. Top with crushed up candy canes. Enjoy!
Nutritional Information (from myfitnesspal.com)
(Yields 16 servings)
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