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What is cozier than a warm brownie and a cup of coffee on a cold afternoon?

As soon as December rolled around I start wanting to bake every free moment I get, but amongst all the macarons and candy canes I needed to take a step back and make something better for me. These brownies are gluten-free and made with monk fruit instead of regular sugar, and while they can’t be technically called sugar-free because there is some sugar in the chocolate they are way better for you than your traditional chocolate brownies.

I’m so happy to be working with NibMor again! Some of you may remember the recipes I did with them last Summer, I will leave links to those at the end of this post. NibMor is a chocolate company based right here in Maine. NibMor is dedicated to using the highest quality ingredients and fair trade practices to create chocolate snacks for everyone. Their chocolate is organic, non-GMO, gluten-free, vegan and fair trade.


Brownie Recipe

3/4 Cup Butter

1 Cup Monk Fruit Sweetener – I use Lakanto

Three NibMor Drinking Chocolate Packets or 3/4 Cups Cocoa

3 Eggs- Room temperature 

1 Teaspoon Vanilla

1 Teaspoon Peppermint Extract

3/4 Cups Gluten-Free All-Purpose Flour

1/2 Cup Chocolate- Chopped into bits, plus extra chocolate for the top of the brownies. I used a mix of Mint and Extreme Dark.

  1. Preheat your oven to 350f.
  2. Line a 9×9 baking pan with parchment paper, this will make it so much easier to remove the brownies from the pan when they are finished.
  3. Whisk together the monk fruit sweetener and the cocoa in a medium-sized bowl
  4. In a small bowl melt the butter, then add the melted butter the cocoa mixture and whisk together until well combined.
  5. Add the three eggs and the vanilla and peppermint extracts.
  6. Add the flour and mix until just combined.
  7. Fold in the chocolate chunks until they seem evenly spread throughout the batter.
  8. Pour the brownie batter into the prepared pan, and bake for between fifteen and twenty minutes, until the start looking crackled on top and a toothpick comes out with just a couple of crumbs on it.
  9. Once the brownies are out of the oven to use the extra chocolate bits and place them on top. I stuck them into the surface so when they melt the chocolate goes more into the brownies instead of just sitting on top.

These brownies are best eaten warm when the chocolate is soft and gooey, but you can’t go wrong either way.


Thank you so much to NibMor for supplying the chocolate for this recipe! Be sure to check out their website and keep an eye out for them in your local stores.

The Perfect Frozen Hot Chocolate   Decadent Rice Krispy Treats 

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