Ingredients

• 12 ounces unsweetened baking chocolate, chopped
• 2 tablespoons unsweetened peppermint tea or water
• ⅔ cup whole-wheat pastry flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon sea salt
• 1 ½ cups Purecane™ zero-calorie Baking Sweetener
• 12 ounces unsalted butter (3 sticks, room temperature)
• 8 large eggs (room temperature) 
• 1 ½ teaspoons pure vanilla extract 
• 1 ½ tablespoons Purecane™ Confectioners Sweetener (Optional)

Directions

1. Preheat the oven to 350°F. Line the bottom of a 9- by 13-inch baking pan with parchment paper.
2. Gently melt the chocolate with the tea (or water) in a double boiler (or medium mixing bowl placed over a pan of hot water) until smooth.
3. Meanwhile, in a small mixing bowl, whisk together the flour, cocoa powder, and salt until evenly combined. Set aside.  
4. In a large mixing bowl, beat together the Purecane™ Baking Sweetener and butter with an electric mixer on medium speed until creamy. Add the eggs and vanilla, blend on high speed until smooth. 
5. Blend or vigorously stir the melted chocolate mixture into the egg mixture until fully combined. Add the cocoa powder mixture and blend or vigorously stir until well combined.
6. Evenly spread the batter into the prepared baking pan. Bake until springy to the touch about 1 inch from the edges, about 32 minutes. 
7. Cool in the pan on a rack. When completely cool, cut into square shaped brownies. 
8. Optional: dust with the Purecane™ Confectioners Sweetener  using a fine mesh strainer, and serve. Enjoy!

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