Brownie:

• 4 oz. on-plan semi-sweet chocolate chips (or 4 oz. unsweetened chocolate)
• 1/2 cup butter
• 1 tsp. vanilla extract
• 1 cup egg whites (can sub 5 whole eggs)
• 1-1/4 cup Swerve or THM Gentle Sweet (use 2 cups Swerve or Gentle Sweet if using unsweetened chocolate)
• 1/2 cup Greek yogurt
• 1 cup almond flour (or two cups almond flour)
• 1 cup THM Baking Blend  (omit if using all almond flour)
• 1/2 tsp. mineral salt
• 1 tsp. baking soda

Melt butter and chocolate together and set aside. Mix egg whites, sweetener, and vanilla until fluffy. Mix chocolate and egg white mixtures together and add the remaining ingredients. Pour the batter into a parchment-lined 9 x 13" pan and bake at 350° for 25 to 30 minutes. While it’s cooling make the icing!

Icing:

• 8 oz. cream cheese softened (1/3 less fat, if preferred)
• 1/4 cup butter softened
• 1/2 cup Swerve or Gentle Sweet
• 1 tsp. vanilla extract
• 1/2 tsp. peppermint extract
• (optional green food coloring)

Mix all ingredients together until smooth. Frost the cooled brownies and top with chopped chocolate chips.

enJOY!