Well, who knew I could make a chocolate ganache? I didn’t even think I could spell it, let alone make it. But. Here we are. The one brownie got a little beat up, only because it was next to the one my son took out of the dish, and he wasn’t very careful about it. These are quite good, actually, and they are a hit with every person in the house. I wonder–will it be a hit with your family?
1 cup cashew flour
½ tsp baking soda
½ tsp sea salt
½ cup coconut oil
1/3 cup granulated stevia blend
2/3 cup stevia sweetened chocolate chips
¼ cup cocoa powder
2 tsp vanilla
¼ tsp mint extract
Mint Chocolate Ganache
¼ cup butter
¼ cup chocolate chips
1 tsp cocoa powder
1 tbsp cocoa mint stevia syrup
1 tbsp heavy cream
For the Brownies:
Preheat oven to 340 degrees. Lightly oil baking dish and set aside.
Process cashews in coffee grinder and add to small mixing bowl. Add baking soda and salt. Blend well and set aside.
Using a small saucepan, melt coconut oil, granulate stevia, chocolate chips, and cocoa powder. Stir with whisk until the chocolate chips are melted. Remove and stir until smooth. Set aside to cool slightly.
Beat eggs, mint extract, and vanilla in a medium mixing bowl until frothy. Slowly add chocolate mix while still beating. Keep going until all the chocolate mix is incorporated into the eggs and vanilla mixture, and mixture is a little thick. Add dry ingredients and keep beating until incorporated.
Pour into prepared baking dish. Bake about 40 minutes, or until inserted toothpick comes out clean. Set aside to cool.
For Mint Chocolate Ganache:
Melt butter over low heat in a small saucepan. Once melted, turn off heat and add chocolate chips. Whisk until melted. Whisk in mint chocolate stevia syrup and heavy cream. Let mixture cool to room temperature.
When both the brownies and ganache are cooled, spread ganache evenly over brownies, and let cool until the ganache is set.