The Best Paleo Peppermint Brownies

These paleo peppermint brownies are so delicious! Moist and fudgy on the inside 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. Perfect for the holidays, or anytime.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions: 
• How to make (step-by-step):
• Top tips:
• Recipe variations and add ins:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• 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.
• Because these brownies are refined sugar free they are healthier than most peppermint brownie recipes.
• These dark chocolate brownies are perfect to make for Christmas, holidays or anytime.

If you love the taste of mint chocolate you will also love my peppermint bark recipe.

Ingredients and substitutions: 

• Almond flour – One of my favourite grain free flours that gives these brownies the perfect texture. Be sure to use almond flour and not almond meal which is too gritty.
• Coconut flour – To help give the outside of these brownies that perfect firm texture. Do not try swapping this for any other flour. 
• Cacao powder - To give these brownies that delectable dark chocolate taste. You can also use cocoa powder.  
• Coconut sugar  - To help sweeten these brownies while keeping them refined sugar free. You could also use brown sugar but just note that brown sugar is not considered to be paleo.
• Baking soda - to help the brownies rise when they bake. Don't try swapping this for baking powder.
• Sea salt - to help contrast the sweetness of these chocolatey brownies.
• Mint chocolate bars - I use either Hu Kitchen or Zazubean mint chocolate bars. These are used to give these brownies their mint chocolate flavour. 
• Coconut oil – To add moisture and create the perfect texture for these brownies. You will also use this to make the mint icing for these brownies.
• Eggs - To add more moisture and help the brownies rise when they bake. I have not tried making these into vegan peppermint brownies by using an egg replacer and don't recommend it. 
• Coconut milk - this is used for the icing on these brownies. I have not tried swapping this for any other dairy free milks and don't know how they would taste.

How to make (step-by-step):

Step one:

First, preheat your oven to 325 degrees Fahrenheit.

Step two:

Now add the dry ingredients to the bowl of your standing mixer.

Step three:

Then 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 and then add the melted chocolate and other wet ingredients to the bowl of your standing mixer.

Step four:

Next, blend all the ingredients well, on a low setting, until they are smooth.

Step five:

Then 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).

Step six:

Lastly, bake the brownies for 22-25 minutes, or until a toothpick inserted inside comes out clean.

Step seven:

While the brownies are baking you can 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.

Step eight:

Once the brownies are done baking, 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!

Top tips:

• Do not try swapping the flours in this recipe. I can't guarantee that any swaps would 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.
• I used Hu Chocolate Crunchy Mint Chocolate Bars to make these brownies. This is the only mint chocolate bar I have found that is sweetened with coconut sugar but feel free to use any other mint chocolate bar that you can find (just be sure it is dairy free to keep this recipe paleo).
• These brownies taste great warm or cold. I actually prefer how they taste when they are cold as they are like mint chocolate fudge.

Recipe variations and add ins:

• I like topping these chocolate peppermint brownies with crushed candy canes to turn them into candy cane brownies.
• You can use either cacao powder or cocoa powder to make these brownies.

How to store:

Store these 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.

Frequently asked questions:

Other recipes you will love:

• Paleo Brownies with Caramel
• Paleo Christmas crack
• Paleo Chocolate Chip Banana Bread
• Chocolate Orange Fudge
• Healthy Chocolate Avocado Torte
• Chocolate Rice Krispie Treats

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