Macro Friendly Candy Cane Brownies

So I went from pumpkin everything to peppermint, chocolate everything. My favorite new little go-to product is this Peppermint Stevia. A dropperful of this in hot chocolate? YUM! My favorite, macro-friendly hot cocoa mix is here.

I love a good mint and peppermint brownie. I wanted to make one that was something I could eat any day of the week and still be consistent with my nutrition goals. This time of year it’s good for me to try to be as consistent as I can so to maximize my health and energy.

There is too much at stake the month of December! It’s a season of hustle and bustle, lots to time with family and friends, lots of events, lots of fun, lots of sickness…just A LOT of everything! It’s important to have fun and enjoy oneself this time of year, but I have found it’s equally important to stay dialed in when and where I can.

So here you go – a YUMMY treat, but one that you can enjoy without compromising your nutrition goals!

Macro-Friendly Candy Cane Brownies

A nutritious yet fun and yummy treat for your the holidays and winter comfort.


  • 200 grams overripe banana (2 medium)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup almond butter (I used American Dream Nut Butter – S’mores)
  • 1 scoops mint or peppermint protein powder (I used 1st Phorm Peppermint Bark)
  • 4 dropperfuls of peppermint stevia (or other sweetener)
  • 1 tsp vanilla extract
  • 3/4 tsp peppermint extract
  • 5 Candy Cane, white chocolate Hershey kisses, chopped
  • 1 Candy Cane, crushed
  • 1 TBS dark chocolate chips
  • 1 TBS white chocolate chips


  1. Preheat oven to 350. Prepare 8×8 with nonstick cooking spray and line with parchment paper.
  2. Blend the banana, applesauce, vanilla and wet ingredients until smooth.
  3. In a stand mixer mix together the rest of the ingredients, except for the candy and chocolate chips
  4. With a spoon stir in 1/2 of the candy cane and Hershey’s kisses.
  5. Pour the batter into your prepared dish and spread evenly.
  6. Sprinkle the candy, white chips and chocolate chips over the top.
  7. Bake for 22 minutes. A toothpick should come out mostly clean.
  8. Allow to cool and cut into 9 pieces.
  9. They will get sweeter with time.
  10. Can store on the counter for a day or so, but then after that will store best in the refrigerator.


Per Serving: 116 Calories; 12 g Carbohydrates; 6 g Fat; 6 g Protein.

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