Sour Cream Peppermint Brownies
Using a double boiler (place a glass bowl over a saucepan of bubbling water) melt the chocolate, butter and honey together until a delicious thick goo forms. Remove from the heat, set aside and stir in the vanilla and peppermint extracts.
Sieve the coconut flour, cocoa powder and baking powder into a large mixing bowl.
If your chocolate is cool by now, beat in the sour cream, followed by the eggs.
Gradually pour the chocolate goo into the flour mix and stir until it forms a semi-runny batter.
Pour into an 11in x 9in lined or greased baking tray. Bake at 375 for 12-15 mins ’til firm but with a bit of give.
Leave to cool before cutting and serving.