Peppermint Brookie Pies - gluten free, dairy free Recipe

Fill a medium saucepan about one-third full with water and set it over medium heat until it simmers. In a separate medium glass bowl, combine the bittersweet chocolate, semi-sweet chocolate, and palm shortening.

Place the bowl of chocolate and shortening over the simmering water, ensuring the bottom of the bowl does not touch the water. Lower the heat to maintain a gentle simmer. Stir often; the more you stir, the shinier your pies will be. Once the chocolate and shortening have melted and are completely smooth, remove the bowl from the heat and set it aside to cool for a few minutes.

Whisk the slightly cooled melted chocolate mixture into the sugar and egg mixture until thoroughly blended.

Gradually add the sifted flour mixture to the chocolate mixture, whisking just until everything is combined. Be careful not to over-mix, as this can affect the texture of your pies.