Peppermint Pecan Brownies

The most delicious no-bake Peppermint Pecan Brownies you’ll ever eat!! Super delicious treat you can feel good about! Plus they’re low carb and gluten free!

It’s girl scout cookie season, you guys!! The addiction is real! I know a fan favorite are the thin mints so I thought it would be fun to play off the flavors of the classic cookie. I added some crunch and pizazz and I know you guys will be as obsessed as I am with these Peppermint Pecan Brownies.

Oh and did I mention they’re no-bake?! I make no-bake desserts every chance I get because they’re quick and fun and oh so delicious. If you couldn’t tell, these are the fudgiest brownies EVER. I made Jaryd take them into work to save me from eating ALL of them.

Plus they have hemp hearts int them! Hemp hearts are a really awesome way to add some protein diet! They’re an amazing source of plant-based protein and have a bunch of health benefits that you can read more about HERE. Manitoba Harvest is my favorite place to get hemp hearts, plus they offer a bunch of yummy hemp-based treats too!

I have a bunch of recipes that use hemp hearts like these banana bread buckeyes and this roasted red pepper dip. They were one of the first “superfoods” I purchased in my early 20s and I’ve been sprinkling them in and on recipes every since.

So, without further adieu, here’s how you make these Peppermint Pecan Brownies:

First, place 1 cup of the pecans and the hemp hearts in the food processor. Process until all chopped up and resembles nut flour.

Add the cocoa and process again to mix it.

Add the coconut oil, agave, and peppermint oil and process until it balls up, taking a break scrape down the sides with a rubber spatula.

Finally, add the pecans and chocolate chips. Process for another 5 seconds until they’re chopped but still chunky.

Line a bread pan with parchment paper and press the batter down into the pan. I used a scrunched up piece of parchment paper to press it down into dense fudgey brownies.

Sprinkle additional chocolate chips, chopped pecans, and hemp hearts on top.

Freeze for 1 hour so they get solid.

When the brownies are done in the freezer, pull the edges of the parchment paper to remove the brownies from the pan. Place on a cutting board and peel back the parchment paper.

Cut the brownies into 8 squares. You can stop right here, but if you want an extra treat, melt some chocolate chips in the microwave, stirring every 30 seconds.

Dip the brownies into the melted chocolate and place back on the parchment paper.

Pop in the fridge for about 5 minutes to get the chocolate to harden and then enjoy!!

Store in the fridge!

Peppermint Pecan Brownies

• Author: Lindsay Grimes Freedman
• Prep Time: 5 mins
• Cook Time: 1 hour
• Total Time: 1 hour 5 mins
• Yield: 8 1x
• Diet: Gluten Free

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Description

The most delicious no-bake Peppermint Pecan Brownies you’ll ever eat!! Super delicious treat you can feel good about! Plus they’re low carb and gluten free!

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Scale 1x2x3x

Ingredients

• 1 cup pecans + 1/2 cup
• 1/4 cup hemp hearts
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon coconut oil
• 2 tablespoons agave nectar
• drop of peppermint oil (more as desired)
• 1/2 cup dark chocolate chips + 1/4 cup (for melting)

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Instructions

1. Place 1 cup of the pecans and the hemp hearts in the food processor.
2. Process until all chopped up and resembles nut flour.
3. Add the cocoa and process again to mix it.
4. Add the coconut oil, agave, and peppermint oil.
5. Process until it balls up, taking a break scrape down the sides with a rubber spatula.
6. Finally, add the 1/2 cup pecans and 1/2 cup dark chocolate chips.
7. Process for another 5 seconds until they’re chopped but still chunky.
8. Line a bread pan with parchment paper and press the batter down into the pan. I used a scrunched up piece of parchment paper to press it down into dense fudgey brownies.
9. Sprinkle additional chocolate chips, chopped pecans, and hemp hearts on top.
10. Freeze for 1 hour so they get solid.
11. When the brownies are done in the freezer, pull the edges of the parchment paper to remove the brownies from the pan.
12. Place on a cutting board and peel back the parchment paper.
13. Cut the brownies into 8 squares. You can stop right here, but if you want an extra treat, melt the 1/4 cup chocolate chips in the microwave, stirring every 30 seconds.
14. Dip the brownies into the melted chocolate and place back on the parchment paper.
15. Pop in the fridge for about 5 minutes to get the chocolate to harden and then enjoy!!
16. Store in the fridge!

Notes

Per brownies (with chocolate dip): Calories 345; Fat 28.4g (Sat 8.6g); Protein 5.7g; Carb 20.9g (net carb 15.1g); Fiber 5.8g; Sodium 1mg

Enjoy!! xo

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Thank you so much to Manitoba Harvest for sponsoring this post! I love working with my favorite brands and couldn’t be more excited they support The Toasted Pine Nut!! xo