Moist & Fudgy Ganache Peppermint Brownies (Gluten Free, Vegan, Dairy-Free)

Directions

1. 1
   Preheat oven to 325F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.Make the brownies: In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and melted coconut oil.
2. 2
   Whisk until it resembles caramel.
3. 3
   Add cocoa powder in cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as needed.
4. 4
   Whisk in flax eggs, peppermint and salt.
5. 5
   Add oat flour. Using a rubber spatula, fold in until well-incorporated and no flour patches remain.Fold in chocolate chips.
6. 6
   Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
7. 7
   Bake for 28-32 mins. Mine took about 30 minutes. Cool for 1 hour, or until completely cool.Make the Chocolate Topping: Use the double boiler method, or the following. In a medium, microwave-safe bowl, add Chocolate Topping ingredients: chocolate chips and coconut cream.
8. 8
   Heat in 15-second increments until just slightly softened and melted, being careful not to burn. Stir thoroughly in between heating increments, until smooth. Switch to whisking to achieve a silky smooth texture.
9. 9
   Pour melted chocolate over completely cooled brownies. Using a clean rubber spatula, smooth into an even layer. For clean slices, chill for 1-3 hours (after completely cooling). Slice into 16 brownies. Enjoy!