Chocolate Brownies with Peppermint Whipped Cream

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Step 1

1. Preheat oven to 325°F (160°C) and line a small baking pan with parchment.

Step 2

2. Whisk eggs (4 large) in a large bowl until slightly frothy.

Step 3

3. Add dry ingredients: Heavy cream powder (1½ cups) Chocolate collagen peptides (½ cup / ~40 g) Sugar-free chocolate Jell-O pudding powder (2 tablespoons) Powdered monk fruit sweetener (⅓–½ cup) Baking powder (1 teaspoon) Salt (½ teaspoon)

Step 4

4. Add wet ingredients: Vanilla extract (1 teaspoon) heavy cream (2 tablespoons)

Step 5

5. Whisk until completely homogeneous. Batter should be thick but pourable. Add remaining liquid (up to 1 tablespoon) if needed.

Step 6

6. Bake for 10–15 minutes, until the center is just set.

Step 7

7. Cool Brownies can be eaten once cooled from the oven Texture improves significantly after chilling in the fridge overnight, becoming fudgier and more structured

Step 8

Whipped Cream Topping 1. Chill bowl and whisk for best results. 2. Add heavy whipping cream (¾ cup) to bowl. 3. Add powdered monk fruit sweetener (1–2 tablespoons). 4. Add peppermint extract (¼ teaspoon), vanilla extract (¼ teaspoon), and salt (⅛ teaspoon). 5. Whip until soft to medium peaks form. 6. Top cooled brownies generously