Preheat oven to 350 degrees F. In a blender or food processor combine avocado, applesauce, maple syrup, peppermint extract and vanilla extract. Add these ingredients to a large bowl and whisk in eggs. Add in whole wheat flour, cacao powder, sea salt and baking soda and stir until well-combined.

Grease an 8 x 8 inch baking dish with coconut oil and add batter. Sprinkle the crushed candy canes on top of the batter in an even layer. Place in oven to bake for 25 minutes. Allow to cool for 20 minutes before cutting into 16 brownies.

Keep them on the counter in an airtight container at room-temperature for up to 2 days or for a longer shelf-life store in the fridge or freezer. **The freezer brownies are so yummy!!

Note: To make gluten free, use coconut flour or gluten free AP flour instead of whole wheat.