Peppermint Mocha Brownies

Peppermint Mocha
Peppermint season ain’t over ’til it’s over.

And apparently, it’s over. BE-CAUSEEEEE Stop & Shop had a huge clearance sale on everything peppermint. So I went ahead and cleared them out of crushed candy cane pieces, because why not? The timing was perfect as could be with my package from Walden Farms arriving that same day. As an ambassador, I will be creating many recipes using their delicious, calorie-free syrups, dips, and dressings.

These wintery treats will be sure to satisfy your sweet tooth, even though they’re low in fat, carbohydrates, and sugar. Check out the recipe below and give it a try!

Peppermint Mocha Brownies Recipe


You will need a food processor, A microwave safe bowl, a rubber spatula, a whisk, a stand mixer (or, if you don’t have one, a large mixing bowl & mixing spoon), a brownie pan (square & 9x9ish is best, you want these to be thick!)


  1. Gather your ingredients and preheat the oven to 325F. 
  2. Break up the chocolate and set aside.
  3. Weigh the Smart Balance in a microwave safe bowl. Add the chocolate; melt by zapping for 20 second increments, stirring after each. 
  4. Meanwhile, open the can of beans, drain, and rinse.
  5. Next, add the beans, and melted chocolate and Smart Balance mixture to your food processor. Pulse for a few seconds, then use your rubber spatula to move mixture toward the blades before pulsing again.
  6. Next, using the now-empty small bowl, lightly beat the egg. Add coffee creamer, vanilla, and Zing, whisk lightly. Add the mixture to the food processor and pulse.
  7. In a medium-large mixing bowl or your stand mixer, whisk together protein powder, cocoa powder, flour, baking powder, and salt. 
  8. Attach the paddle to your stand mixer (or, get ready with your spoon & a little elbow grease). Slowly fold in the chocolate mixture from the food processor into the dry ingredients, being careful not to drop a flour bomb on your kitchen. Mix until just combined. Batter will be thick and hard to stir. If necessary, add a splash of almond cashew milk to reach consistency.
  9. Grease your pan (I recommend using tin foil to line the pan and greasing that). Spread the mixture evenly throughout the pan. 
  10. Bake at 325 for approximately 18 minutes, depending on your oven. Bake time could vary, but it should be between 14-20 minutes — watch the brownies carefully! NOTE: THEY WILL NOT VISIBLY RISE. You want them to look done, but not dry. Edges should not be darker than center. Slightly under-baked is better than over-baked, as they will continue to cook while cooling.
  11. Once done, remove from oven & let cool for at least 5 minutes. Then, sprinkle crushed peppermint evenly over brownies. Continue to cool for an additional 10-30 minutes before slicing into 12 evenly sized brownies. Top with vanilla ice cream & Walden Farms chocolate syrup & DEVOUR!

I recommend serving these the same day you bake them. However, if you do not, place them in an air-tight container and refrigerate for up to one week, or freeze until the end of time. Or, even better, place them in individual freezer bags and just take one out to defrost whenever the mood strikes. Personally, I freeze everything that I know I won’t finish within a week. These were gone pretty quick, though. Whoops.

Peppermint Mocha Inside

Macros: Exact macronutrients are 3.3 p/12.3 c/5.5f

Peppermint Mocha Nutrition


  • Use coconut oil or grass-fed butter instead of Smart Balance (this WILL make them higher in fat).
  • Use another granulated sweetener. Zing baking blend is my personal favorite, but you can also use coconut sugar, white cane sugar, (quantity will need playing with) or another Stevia baking blend.
  • Play around with different brands/flavors of protein powder, and top with different crushed candies or cookies instead of peppermint.
  • If you’re not a mocha fan, you can use Walden Farms chocolate syrup instead of the coffee creamer. The result will be even more chocolatey brownies for virtually the same macros.



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