You can also use peppermint essential oil in place of the peppermint extract. Please note that even though you’d just use 1 drop, the peppermint flavor will be more concentrated and therefore stronger. Super delicious, but stronger. If you prefer a more subtle flavor, I recommend sticking with peppermint extract.
- 1 1/3c dark chocolate chips (such as Enjoy Life or Guittard extra dark)
- 1/2 cup pure maple syrup (or honey)
- 1/3 cup coconut oil
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract or 1 drop peppermint essential oil
- 1/2 tsp salt
- 1/4 cup gluten free baking flour (such as Bob’s Red Mill Gluten Free Baking Mix)
- 1/3–1/2 cup additional chocolate chips (optional)
- In a small saucepan, melt 1 1/3 cups chocolate chips with syrup and coconut oil over low heat. Stir very regularly until there are only a few small lumps remaining. Turn off heat and continue to stir until glossy and smooth.
- While stirring, add in eggs, one at a time, until well incorporated. Stir in vanilla, peppermint, and salt. Fold in gluten free flour and additional chocolate chips till just blended together and no white powder remains.
- Pour mixture into an 8×8″ baking dish lined with parchment.
- Bake at 350 degrees for about 30 minutes, or until just set in the center. Allow to cool before slicing. Free free to garnish with powdered sugar or crushed peppermint candies.