Ingredients
Units
Scale
- 2/3 cup whole wheat pastry flour
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 6 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure peppermint extract
- 1 1/4 cups coconut sugar or turbinado sugar
- 12 ounces high-quality semi-sweet chocolate chips (about 55% to 60 cacao)
- 4 ounces unsalted butter
- 2 cups grated carrots (10 ounces)
- 1/3 cup coarsely crushed peppermint candy canes, preferably organic (2 1/2 ounces)
Instructions
- Preheat the oven to 325°F. Line an 8- x 12-inch baking dish (or 9- x 13-inch baking pan) with unbleached parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a large bowl, whisk together the eggs and extracts until well combined. Add the sugar and whisk until well combined. Set aside. (Note: If you’re a peppermint lover, go ahead and add an extra 1/4 teaspoon peppermint extract!)
- In a double boiler (or bowl placed over saucepan of simmering water), heat the chocolate and butter, stirring occasionally until fully melted and smooth. Stir in the carrots.
- Stir the chocolate-carrot mixture into the egg mixture. Sprinkle with the flour mixture and gently stir until well combined.
- Transfer the batter to the prepared baking dish, sprinkle with the crushed candy canes, and bake until springy, about 45 minutes. Cool completely in the baking dish on a rack, then chill in the refrigerator.
- Cut into 24 brownies and serve. Store in the refrigerator for up to 1 week or the freezer for up to 1 month.
Notes
Per serving: 190 calories, 10g total fat, 5g saturated fat, 0g trans fat, 55mg cholesterol., 95mg sodium, 26g total carbohydrate, 2g dietary fiber, 21g sugars, 3g protein
Nutrition
- Serving Size: 1 brownie