Gluten-Free Peppermint Essential Oil Brownies inspired by Alton Brown
Author: 
 
Ingredients
  • 4 eggs
  • 2 cups natural sweetener of choice (I use sucanat and/or honey granules)
  • 8 ounces grass-fed butter, melted (2 sticks)
  • 1 1/4 cup cacao powder
  • 1/2 cup gluten-free flour (I use Pamela's Artisan flour blend)
  • 2 teaspoons vanilla
  • 1/2 teaspoon kosher salt
  • 5 drops of peppermint (vitality) essential oil (I buy mine HERE)
  • (Note: Oh my goodness, Mr. Meaty is awesome, he just rattled those off from memory when I went to look it up...told you we make it a lot.)
Method
  1. Preheat oven to 300 degrees fahrenheit. Beat the eggs. Add sweetener(s). When the eggs and sugars are combined, add the melted butter and remaining ingredients.
  2. Line an 8 x 8" baking pan with parchment paper. Pour in batter.
  3. Bake for 45-60 minutes at 300 degrees fahrenheit or until a toothpick comes out (mostly) clean...sometimes your center will still be a tad gooey, but will cook the rest of the way out of the oven. The wide time span is due to the mercuriality of gluten-free baking flours. Tricky beasts they are. :)
  4. Note: If you double this recipe, you may need to add another 10 minutes to your baking time.
Recipe by VeggieConverter at https://veggieconverter.com/gluten-free-peppermint-essential-oil-brownies/