This Peppermint Chocolate Chip Brownie recipe is my go-to recipe for a sweet treat for the classes that I teach on essential oils. They are delicious, and it’s super fun to add a few drops of oils for special flavor!
Peppermint Chocolate Chip Brownies
adapted from Nestle Toll House
Ingredients
- 1⅔ c organic cane sugar
- ¾ c (1 ½ sticks) butter, melted
- 2 Tbsp water
- 2 large organic free range eggs
- 2 tsp homemade vanilla extract
- 1⅓ c freshly milled flour
- ¾ c cocoa powder
- ½ tsp aluminum-free baking powder
- ¼ tsp sea salt
- 6 oz chocolate chips
- 2 drops Young Living peppermint essential oil
Instructions
- Preheat oven to 350 degrees.
- Grease 13x9 baking pan with butter.
- Combine the sugar, butter, and water in large bowl.
- Stir in eggs & vanilla.
- Combine flour, cocoa, baking powder, and salt in a medium bowl and add to sugar mixture.
- Add 2 drops peppermint oil (careful, just 2 drops! It's strong!)
- Stir in chocolate chips.
- Spread into baking pan.
- Bake for 18-25 min or until toothpick comes out slightly sticky.
I love using my WonderMill to make freshly ground flour. It makes the brownies taste so much better then using store-bought flour. And it’s better for you! Hooray for just-a-little nutritious brownies.
