Lightened up dark chocolate peppermint mocha brownies!
Make sure to add these moist (I know everyone hates that word, but it’s the best way to describe them lol) and festive brownies to your holiday baking list! They’re made with the best ingredients including, Vital Farm’s pasture raised unsalted butter aka the only butter I use anymore. Happy cows make some good butter and it will make your baked goods that much better.Print 
2/3 cup dark chocolate chips
6 tbsp vital farms unsalted butter
1/2 cup honey
1 tsp vanilla
1/2 tsp peppermint extract
1.5 tsp expresso instant coffee granules (or just instant coffee granules)
2 tbsp unsweetened cocoa powder
2/3 cup almond flour
1 tsp baking soda
1/4 tsp salt
optional topping – melted dark chocolate mixed with 1/2 tbsp instant expresso granules for drizzling, festive sprinkles, and/or crushed peppermints.
Preheat the oven to 350 degrees F and line an 8×8 inch square baking dish with foil, shaping it to fit the dish but leaving the sides hanging for an easy pick-up. Spray the foil with non-stick cooking spray.
In a small/medium sauce pan melt the dark chocolate chips and butter on low heat until melted and smooth, stirring frequently. Remove from heat.
In a large mixing bowl or stand mixer whisk in your eggs and add the honey, salt, vanilla and peppermint extract. Add your melted chocolate/butter and mix everything.
Add almond flour, instant expresso and baking soda and mix again.
Add unsweetened cocoa powder, I sift mine in to prevent clumps. Gently mix everything but be sure not to overmix.
Pour the batter into the prepared baking dish and bake for 22-25 minutes or until they come out clean with toothpick.
Let cool and top with a chocolate/expresso drizzle, sprinkles and/or crushed peppermints!