In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy, about 1 minute. 8.ěake for 20-25 minutes or until the edges of the brownies look cooked through and a toothpick comes out clean when inserted in the center. Line a 9×13-inch baking pan with parchment paper and lightly spray it with nonstick spray.Pour the batter into the prepared dish, then use the spatula to smooth the batter evenly into the pan. Once all of the ingredients are fully incorporated, add ¼ cup chocolate chips or more if you enjoy a stronger chocolate flavor. Use a rubber spatula to scrape down the edges in between pulsing, if needed. 5.Ědd room-temperature eggs, honey, coconut oil, vanilla extract, and Peppermint Vitality to the food processor and process until everything is well combined.
In a separate dish, melt coconut oil in the microwave or on the stove. Blend until the oats turn into a fine flour-like texture. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1-inch overhang on both sides (this will help you remove the brownies from the pan later). In a food processor or blender, add oats, cacao powder, baking soda, and salt. If you are having troubles getting the paper to stick in place, lightly grease the pan and set the parchment on top. Butter a 9-by-13-inch baking pan and line with parchment paper allow 2 inches of overhang on the long sides. Line an 8×8-inch baking dish with parchment paper. Place eggs on the counter and allow them to reach room temperature.
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