A decadent dessert perfect for St. Patrick’s Day (or any day!) – plus, it’s flourless!
Happy St. Patrick’s Day! I definitely do not normally do anything special on this day, but I happened to be making these mint brownie parfaits last weekend and I thought, “Why not wait for the 17th to post?” Feeble attempts at celebrating a holiday. (And really, what does mint have do to with St. Patrick anyway?? But, I admit it’s a little fun – and a great excuse!)
This is one of those desserts that is gluten-free BUT –
- You’d never know it
- It’s for everyone. Even gluten-eaters.
There are three parts: a minty brownie, a light whipped cream, and chocolate chunks on top! It’s super easy to throw together – takes less than a hour. And it is worth it!
The brownie is so decadent. It’s thick and almost fudgy – so, so good! You’ll bake it, allow it to cool, and the cut it up into little pieces for the bottom of the parfait.
Then you’ll pipe whipped cream on top as high as you’d like it to go. I found close to a 1:1 ration with the brownie and whipped cream was so tasty!
Here’s a quick trick for the whipped cream. Place a plastic bag over a tall glass and spoon the whipped cream carefully into the bag. Then, close the bag, trying to carefully get all of the air out of it. Push the cream to one end and cut a small piece of the corner out. This will help you pipe the cream into the cup a little more neatly.
Then, just cut up some chocolate chunks (I just chopped up a few chocolate chips) and top the parfait! Three simple steps, three delicious layers!
Treat yourself with these and have an awesome weekend! (If you’re making these, be sure to thoroughly read the recipe notes which has some important info on all things peppermint extract!!)
- 1 cup heavy cream
- 4-6 teaspoons sugar (coconut or granulated)
- 1 teaspoon peppermint extract, divided
- 5 oz. chocolate (chips or a chopped bar), plus more for topping
- 2 Tablespoons coconut oil
- 2 eggs
- ⅓ cup sugar (coconut or granulated)
- 2 Tablespoons unsweetened cocoa powder
- A pinch of coarse salt
- To prepare the frosting: Using a hand mixer on high, whip the heavy cream in a large bowl until soft peaks form, about 4-5 minutes. Stir in the sugar and ½ teaspoon of the peppermint extract for about a minute. Set aside in the fridge until ready to use. (A couple teaspoons more sugar to taste, if you like your cream sweeter.)
- To prepare the brownies: Preheat oven to 350 degrees and line the bottom and sides of a 9x9 baking dish with parchment paper (or well grease it).
- Melt the chocolate with the coconut oil using your preferred method (double boiler or carefully in the microwave). Stir together and set aside to cool slightly.
- In a separate large bowl, beat the eggs using a hand or stand mixer for about 2 minutes. Add the sugar, cocoa, the remaining ½ teaspoon of peppermint extract, and salt and mix until combined. Pour in the melted chocolate mixture and beat for an additional two minutes.
- Add the entire mixture to your prepared pan and bake for 15-17 minutes or until a toothpick comes out with a few moist crumbs on it (if the toothpick is completely clean, it is also done).
- To assemble the parfaits: Allow the brownies to cool completely, then cut them into small pieces. Fill your glasses about halfway full with brownie bites, then pipe in whipped cream to fill the glasses. Top with some extra chopped chocolate.
- Serve immediately or keep in the fridge for a day or two.
Use peppermint extract NOT mint extract. Mint extract is often spearmint-flavored, not peppermint-flavored and your brownies will taste like toothpaste.
You can use coconut sugar or granulated sugar in this recipe. Coconut sugar will make the whipped cream a shade of the sugar, so it will be darker. (In the pictures, I used granulated for the whipped cream).
If you try these mint brownie parfaits, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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