peppermint candies or candy canes crushedfor topping
Preheat oven to 350°Line and grease a square baking pan (8x8 or 9x9 incwith parchment paper non-stick cooking spray. Set aside.
In a large bowl, combine the almond butter, coconut sugar, maple syrup, vanilla extract, eggs, egg yolk and peppermint extract until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until there are no clumps. Fold in 1/3 cup chocolate chips or chopped chocolate into the batter. The batter will be thick.
Pour and spread batter evenly into the prepared baking pan. Bake for 25-30 minutes or until knife inserted into the middle comes out mostly clean (some crumbs are okay). Be careful not to overbake!
Remove and cool on a wire rack for 10-15 minutes.
While the brownies are cooling, make the frosting. Add the chocolate chips and maple syrup to a medium microwave safe bowl. Microwave for 30 seconds then stir and microwave 15-30 more seconds until completely melted and smooth.
Stir in the coconut cream, peppermint extract and vanilla extract. Pour the frosting over mostly cooled brownies and spread evenly to the edges. Top with crushed peppermint. Allow to cool in the refrigerator. Be sure to cool completely before cutting. Cut into squares and enjoy.
Store in an air-tight container for up to 5 days or in the freezer for 4 months.