Mint Chocolate Cheesecake Brownies

Oh the weather outside is frightful….but hey, what would Christmas in Canada be without a little snow? I mean honestly, what is more Christmassy than walking outside your condo and feeling like someone threw a bucket of ice in your face? It’s refreshing. You know what else is refreshing? Mint and chocolate. And on that random note, let me get to the point of this post…

One of my husband’s all-time favourite holiday treats is the peppermint bark at William Sonoma. Although I must admit I am also a fan of this seasonal candy), I am not a fan of the ridiculous $35 price tag on each box (I’m no Scrooge, but I’m also not Gwenyth Paltrow and this isn’t GOOP); and I’m also not a fan of all the sugar and fat they pack into those overpriced boxes. And no, one small piece of peppermint bark will not kill you – but if you’re anything like my husband there is no way you’re stopping at one piece (maybe one box…).

Now I know Christmas is a time to indulge a little – indulge in fun time with friends; QT with the fam; and of course, chocolate and candy. But Christmas is also about giving, and since I am nothing if not giving, I am going to give you a way to have your mint chocolate, and eat it too! What the hell do I mean? My Mint Chocolate Cheesecake Brownies!

healthychocolatecheesecakebrownies1

Alright fine…there may be a little “re-gifting” happening here, since this is basically just my Chocolate Cheesecake Brownie recipe with a minty, Christmas makeover – but that doesn’t mean you won’t still love it! And let’s face it, when you’re consistently given the gift of delicious treats that won’t make you look like the holiday Ham, it’s best to just say thank you.

I won’t bother giving you another run down on all the healthy benefits of these awesome brownies (quick stats: sugar-free, high protein, gluten-free and friggin delish), but I will tell you that they are worth the teeny tiny effort they take to make (and way cheaper than a box of designer peppermint bark).

So cancel your trip to William Sonoma and instead accept my gift of chocolate mint deliciousness that will satisfy your sweet tooth while helping you maintain your healthy eating habits over the holidays – even if it’s just a little bit.

Yours Truly,

The Natural Blonde

P.s. These are the first pics with my new camera! Merry Christmas to me. 😉

Mint Chocolate Cheesecake Brownies

Ingredients

  • 1 cup chickpea flour (you can substitute in another gluten-free flour but I haven’t tried that yet)
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsweetened cocoa powder
  • ⅓ cup stevia*
  • 1 ½ cups 2% plain Greek yogurt
  • 1 tsp peppermint extract
  • 1 tsp chocolate extract (optional)
  • ½ mashed banana (I actually like to use a thawed frozen banana – it’s sweeter!)
  • 2 eggs
  • ½ cup Krisda stevia chocolate chips (you can also use 70% cocoa if you want but the recipe won’t be sugar-free anymore)
  • Preheat oven to 350 degrees.

    Start by mixing all dry ingredients in a large bowl. In another bowl, mash your banana with a fork, then add the rest of your wet ingredients and mix them together.

    Add your wet ingredients to the dry ingredients and combine (I use an electric hand mixer to do this). Once combined, fold in your chocolate chips.

    Pour the batter into an 8×8 baking dish lined with parchment paper.  Bake for 20-25 mins. (I find 22 mins. is the magic time for my oven) and let cool before cutting. I like to put mine in the fridge to really get that cold, cheesecake texture.

    These are good stored in the fridge for a week or so (if they last that long!).

    One thought on “Mint Chocolate Cheesecake Brownies”

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    1. These look so so good!! 🙂

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