If you’ve been to Trader Joe’s you’ve surely seen something called Brownie Bark right?

It looks fantastic, all dark and chocolatey and crisp. But of course I’ve never tried it so I can’t say for sure if mine taste like the packaged ones.

I can tell you that these taste like the edges of a brownie, the crispy edges that everyone loves.

I know that some might not be a fan of the texture of a crispy brownie, but for me and the family we love them.

You know my goal is always to try to replicate goodies my kids see in the local stores we shop at.

Actually I’ve never seen peppermint ones but decided since it’s so close to Christmas, peppermint flavoring was in order.

If you’re not a fan you can simply remove the peppermint extract and flavored stevia and just use vanilla extract and chocolate stevia.

They will freeze well  too if you’re making them ahead.

Candy canes chopped on top is optional. Finding natural sugar free sweetened candy canes might be of some trouble. Amazon sells sugar free ones.

Place in a pretty  tin and send to your kid’s teachers as a thank you of appreciation.

Brenda’s Notes:

• You can find sugar free candy canes on Amazon. Most aren’t made with stevia but instead malitol which obviously isn’t ideal but since Christmas is only once a year and candy canes aren’t eaten on a regular basis this works fine for this recipe.
• If you don’t have Swerve sweetener you can use another sugar free sweetener just eliminate the stevia as Swerve is not as sweet as most other granulated sugar free substitutes.
• Chocolate liquid stevia or just peppermint will work as well if you don’t have the peppermint mocha, just enhances the flavor a bit more.
• You might not be a fan of coconut and neither is my youngest but there is not an ounce of coconut flavor in this recipe at all. It’s all peppermint and cocoa flavor all the way!

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Sugar-Free Peppermint Brownie Bark

Course Dessert

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 servings

Calories 60kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 1/2 cup coconut flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 cup Swerve sweetener
• 3 tbsp unsweetened cocoa powder
• 1 tsp instant coffee granules
• 1/2 cup butter room temp
• 2 egg whites
• 1/2 tsp peppermint extract
• 1 1/2 tsp peppermint mocha liquid stevia
• 1/2 cup sugar free chocolate chips I used Lily’s Sweets
• optional: sugar free peppermints chopped to sprinkle on top

Instructions

• Preheat oven to 325 degrees F.
• Line a baking sheet with parchment paper.
• Whisk the first 6 ingredients together in a bowl. Set aside.
• In a stand mixer add the egg whites, butter, extract and stevia.
• Blend until combined.
• Slowly pour in the dry ingredients and blend until mixed well.
• Pour in the chocolate chips and stir on low until mixed.
• Use your hands to press and spread dough over the baking pan as evenly as possible, 8 by 12 inches.
• Cover with a piece of parchment and use a rolling pin to smooth surface.
• Remove parchment and sprinkle copped candy canes if desired.
• Bake for 15 minutes.
• Score into 24 pieces with an oiled pizza cutter.
• Bake for additional 5 minutes.
• Allow to cool completely.
• Cut with a clean knife and store in the fridge or freezer.

Notes

Net Carbs: 5g per cookie bark

Nutrition

Serving: 1cookie bark | Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 7mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 118IU | Calcium: 1mg | Iron: 0.005mg

The post Sugar-Free Peppermint Brownie Bark appeared first on Sugar-Free Mom.

Valentine’s Day is fast approaching. I realize it’s about your partner or spouse, but if you have kids you know they want to get in on the fun too.

And in fun, I mean they want some CHOCOLATE , and never want to be left out.

It’s just a family affair in our home whether the hubby and I like to admit it or not. We celebrate our love WITH the kids and for this night, I made this recipe for everyone to enjoy!

Actually I’ve had to make this recipe about 3 times before perfection.

By Valentine’s night they may all ready be sick of this recipe, well…. maybe……..but they never say know to brownies or chocolate so I highly doubt they will refuse it. 🙂

It’s preferably the ultimate best when you just forgo the plates and  grabs spoons and enjoy right out of the oven while it’s nice and warm in the skillet.

But you can slice it and cut it like a pizza and serve it that way as well with a fork ’cause this is FUDGEY!

Once the batter is made you spread in the skillet and bake it for 20 minutes. While you might look at it when it comes out of the oven as not being done, the skillet remains hot and keeps cooking the brownies a while once out of the oven. Trust me on this, they must be pulled out sooner then you think.  You don’t want to cook it as long as typical brownies in a glass baking dish.  I’ve done that and cooked them 5 minutes longer and great out of the oven but dried up in about 15 minutes. And that is not enjoyable.

Brenda’s Notes:

• If you don’t have a cast iron skillet you can still bake these in a regular 8 by 8 baking pan. Just grease the pan with butter and bake for 23-25 minutes until a toothpick in the center comes clean.
• Bob’s Red Mill 1 to 1 flour is perfect for this and bakes just as typical flour would. No need to add xanthan gum.
•  You can make this with another flour of choice except coconut flour. Almond flour might work although I have not tried this substitution as my youngest has a tree nut allergy.
• If you don’t have the chocolate stevia you can use plain, clear stevia or even vanilla flavored liquid stevia.
• If you sub Swerve with Truvia please remove the stevia because it will not be needed as Truvia is much sweeter than Swerve.

Other Recipes you might enjoy:

• Flourless Chocolate Brownies
• Grain Free Peanut Butter Blondies
• Sugar-Free Chocolate Brownies

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Sugar-Free ChocolateSkillet Brownie

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 170kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 8 tablespoons butter unsalted
• 4 ounces unsweetened baking chocolate I use Ghiraredelli
• 1 cup Swerve or erythritol
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup Bob's Red Mill 1 to 1 Gluten free flour
• 1/4 cup ground flaxseed
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon liquid chocolate stevia
• Optional: 1/4 cup sugar free chocolate chips like Lily's brand.

Instructions

• Preheat oven to 350 degrees.
• Place 1 tablespoon butter in skillet and place in oven while preheating.
• In a microwaveable bowl melt the remaining butter and the baking chocolate for 1 minute. Stir until smooth.
• In another bowl whisk together the Swerve, cocoa powder, flour, flaxseed, baking powder and salt.
• Add the dry ingredients to the melted chocolate and stir until absorbed.
• Taste and adjust sweetener here before adding eggs.
• Whisk the eggs, stevia and extract then add them to the chocolate batter and stir until thoroughly combined.
• Spread this batter into the skillet and add optional chocolate chips if desired.
• Bake for 20 minutes. Cool slightly.
• Best if enjoyed warm right out of the oven.

Notes

Net Carbs: 7.1g* per serving

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 9.8g | Protein: 4g | Fat: 15g | Saturated Fat: 8.7g | Cholesterol: 65mg | Sodium: 112mg | Fiber: 2.7g

 This post has been sponsored by Bob’s Red Mill. I have been compensated to create this recipe however all opinions are 100% my own and always will be. Thank you for supporting the brands I enjoy working with!

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