Choc-Peppermint Brownie

Serves: 15 Prep: 10 minutes Cook: 25 minutes

Ingredients:

Base:
1.5 cups almond meal
125g Zucchini, grated
⅓ cup raw cacao powder
1 tsp baking powder
1 tsp ground cinnamon
⅓ cup quinoa flour
½ cup of coconut sugar
1 tsp vanilla extract
2 eggs
¼ cup coconut oil, melted
¼ cup almond milk
2 tbs maple syrup

Icing:
¼ cup raw cacao powder
¼ cup nut butter or tahini (we used ABC butter)
1 tbs maple syrup
2 tbs coconut oil.
2-4mls Amperage
 

Method:

Base

1. Heat oven to 180C, line a brownie/lamington tin with baking paper.
2. Grate zucchini and squeeze out excess water.
3. Place all dry ingredients into a large mixing bowl and stir well with a fork. Add zucchini and stir together.
4. In a separate bowl whisk together egg, milk, coconut oil, vanilla, and maple syrup.
5. Pour wet mixture into dry ingredients and combine well.
6. Pour into the baking tin and spread evenly.
7. Bake for 20-25 minutes, allow to cool I tin for 5 minutes before transferring to a wire rack.

Icing 

1. In a small bowl add all icing ingredients, except AMP-V. Stir together well until all the ingredients have melted and combined well.
2. Add in Amperage and stir well. Add more Amperage if you prefer a stronger peppermint flavor.
3. Once brownies are cool, coat with icing and decorate with coconut, nuts or berries if desired.
4. Slice into 15 squares and enjoy.

Store in an airtight container. Enjoy!