These paleo peppermint brownies are so delicious! Moist and fudgy these are the best mint brownies. Made with almond flour and coconut flour they are gluten-free and dairy-free and really easy to make. They are perfect for the holidays, or anytime.
I love making healthier brownie recipes like my gluten free chocolate orange brownies, which is why I am so excited to share this brownie recipe with you!
Table of Contents
Why you will love these brownies:
- These gluten-free peppermint brownies taste incredible! They are so fudgy and moist on the inside, yet perfectly firm on the outside - they have the perfect brownie texture.
- They are so quick and easy to make. They are also made in one bowl so the clean up is simple and easy.
- These brownies are gluten-free, dairy-free, grain free, refined sugar free, and made without butter.
If you love the taste of mint chocolate you will also love my dairy free peppermint bark recipe.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe
- Dry ingredients: almond flour, coconut flour, cacao powder, coconut sugar, baking soda and sea salt. Be sure to use almond flour and not almond meal which is too gritty. Instead of cacao powder you can use cocoa powder.
- Wet ingredients: coconut oil, eggs, vanilla extract and coconut milk.
- Mint chocolate bars: I use either Hu Kitchen or Zazubean mint chocolate bars. These are used to give these brownies their mint chocolate flavour.
Recipe variations and add ins:
- I like topping these chocolate peppermint brownies with crushed candy canes to turn them into candy cane brownies.
- Instead of coconut sugar you could use brown sugar but just note that brown sugar is not considered to be paleo.
How to make paleo peppermint brownies:
- Step 1: Preheat your oven to 325 degrees Fahrenheit and add the dry ingredients to the bowl of your standing mixer.
- Step 2: Melt the chocolate bars by placing them in a microwave safe dish and heating on high for 20-30 second intervals until they are melted.
- Step 3: Add the melted chocolate and the other wet ingredients to the bowl of your standing mixer.
- Step 4: Blend all the ingredients well, on a low setting, until you have a smooth batter.
- Step 5: Line an 8 x 8 inch glass baking dish with parchment paper and transfer the dough to the baking dish. Spread the dough evenly until smooth (tip: wet your spoon frequently to make this easier) and bake the brownies for 22-25 minutes, or until a toothpick inserted inside comes out clean.
- Step 6: Make the icing by placing the chocolate bar in a microwave safe bowl and melting it on high heat in 30 second intervals until melted. Then stir the coconut oil and coconut milk into the melted chocolate, until the mix starts to thicken. Once the brownies are done baking, spread the icing over the brownies. Add the optional crushed candy canes and place the brownies in the fridge for 1-2 hours, until cooled. Then cut them into pieces and enjoy!
Top tips:
- Do not try swapping the flours for these paleo peppermint brownies. I can't guarantee that any swaps will turn out.
- Make sure you wet your spoon frequently when spreading the brownie batter. It is very thick and sticky and will be hard to spread otherwise.
- I have not tried making these brownies without eggs, and don't think they would work out if you try it.
- Use room temperature eggs for best results.
- These brownies taste great warm or cold. I actually prefer how they taste when they are cold as they are like mint chocolate fudge.
- Storage: store these paleo peppermint brownies in an airtight container in the fridge for up to 7 days. These brownies also freeze really well in an airtight container or freezer bag for up to 3 months.
Paleo peppermint brownies FAQs:
Are these mint brownies vegan?
No these are not vegan peppermint brownies. They contain eggs which are not allowed on a vegan diet. I have not tried making these with an egg replacement so if you do please let me know how they turn out.
What can I use instead of almond flour?
I have not tested this recipe with any other flours but I would suggest cashew flour if you want to try it yourself.
Is almond flour the same as almond meal?
No it is not. For this recipe you want to be sure you are using almond flour and not almond meal as almond meal is too course and would give these brownies a very dry and gritty texture.
Are these brownies keto?
No, these paleo peppermint brownies are not low carb or keto.
Other paleo desserts you will love:
Recipe
Paleo Peppermint Brownies
You are going to love these paleo peppermint brownies! They are moist and fudgy and have the best mint chocolate flavour.
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Servings: 16
Calories: 192kcal
Equipment
- 8 inch square baking dish
Ingredients
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1/4 cup cacao powder
- 1 teaspoon baking soda
- pinch sea salt
- 3 large eggs
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 peppermint chocolate bars, melted (6 ounces)
Icing Ingredients
- 1 peppermint chocolate bar (3 ounces)
- 2 tablespoon coconut oil
- 2 tablespoon coconut milk (or other dairy free milk of choice)
Optional Toppings Ideas
- 3-4 tablespoon melted coconut manna or coconut butter
- 2 crushed candy canes
Instructions
Brownie Instructions
- Preheat your oven to 325F.
- Add all the dry ingredients to the bowl of your standing mixer.
- Melt the chocolate bars by placing them into a microwave safe dish and heating on high for 30 second intervals until melted.
- Add the melted chocolate bars along with the other wet ingredients to your standing mixer and blend on low until smooth.
- Line an 8" x 8" glass baking dish with parchment paper.
- Transfer the dough to the baking dish and spead evenly until smooth. Tip: The dough is very wet and sticky so I find that wetting your spoon repeatedly helps spread the dough more easily.
- Place the dish in the oven and bake for 22-25 minutes, or until a toothpick inserted inside comes out clean.
- Then make the icing.
Icing Instructions
- Place the chocolate bar in a microwave safe bowl and melt on high heat in 30 second intervals until melted.
- Stir the coconut oil and coconut milk into the melted chocolate, until the mix starts to thicken.
- Spread the icing over the brownies and place the brownies in the fridge for 1-2 hours, until cooled. Then cut them into pieces and enjoy!
Notes
- These brownies store well in the fridge for up to 1 week.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size.
Nutrition
Calories: 192kcal | Carbohydrates: 12g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 96mg | Potassium: 74mg | Fiber: 3g | Sugar: 6g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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Cheryl
Hi Erin, can the paleo peppermint brownies be frozen?
Erin Carter
Oh I've honestly never tried freezing them. If you are going to try it I would freeze them without the icing and then add that later. Hopefully it works!