These paleo peppermint brownies are so delicious! Moist and fudgy on the inside and firm on the outside 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.
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 gluten free, dairy free, refined sugar free, and paleo.
- These brownies are made in just one bowl so they are really easy to make and the clean up is so simple.
- They are made with healthy ingredients like almond flour, coconut flour, eggs and coconut sugar.
- Because these brownies are refined sugar free they are healthy peppermint brownies compared to many other mint brownie recipes.
- These dark chocolate brownies are perfect to make for Christmas, holidays or anytime.
- You can top these brownies with candy canes to give them even more mint flavour.
- If you love the taste of mint chocolate you will also love this peppermint bark recipe.
Taste and texture:
Better than any boxed brownie mix, this homemade mint brownies recipe is moist, fudgy and full of chocolate mint flavour. The mint chocolate icing adds even more sweetness and chocolatey goodness.
These brownies are not dry or cakey and instead are nice and gooey. The flavour reminds me of a peppermint patty or mint Aero chocolate bar. Depending on the type of mint chocolate bar that you use, you can make these brownies taste like dark chocolate or milk chocolate, whichever you prefer.
Key ingredients and substitutions:
- Almond flour – One of my favourite grain free flours that gives these brownies the perfect texture. Almond flour is high in fiber, high in protein and full of healthy fats. Be sure to use almond flour and not almond meal.
- 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 delicious brownies while keeping them refined sugar free. You could also use brown sugar.
- Mint chocolate bars - I use either Hu Kitchen or Zazubean mint chocolate bars. These are used to give these brownies that beautiful mint chocolate flavour.
- Coconut oil – To add moisture and create the perfect texture 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.
How to make this recipe:
First, preheat your oven to 325 degrees Fahrenheit.
Now add the dry ingredients to the bowl of your standing mixer.
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.
Next, blend all the ingredients well, on a low setting, until they are smooth.
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).
Lastly, bake the brownies for 22-25 minutes, or until a toothpick inserted inside comes out clean.
- Make sure you wet your spoon frequently when spreading the batter. It is very thick and sticky and will be hard to spread otherwise.
- I have not tried making these brownies with no eggs, and don't think they would work out if you try it.
- 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 (just be sure it is dairy free to keep this recipe paleo).
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 air tight container in the fridge for up to 7 days.
One serving of these brownies has approximately 192 calories, 12 grams of total carbohydrates, 3 grams of fiber, 9 grams of net carbs, 3 grams of protein, and 16 grams of fat. These brownies are not vegan, low carb, keto or sugar free. They are gluten free, dairy free and paleo.
Frequently asked questions:
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.
I have not tested this recipe with any other flours but I would suggest cashew flour if you want to try it yourself.
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.
No, these brownies are not low carb or keto.
Other recipes you will love:
- Dairy Free Brownies with Caramel
- Paleo Christmas crack
- Graham cracker Christmas crack
- Gluten Free Chocolate Chip Banana Bread
- Chocolate Orange Fudge
- Chocolate Avocado Torte
- Chocolate covered Rice Krispie Treats
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Paleo Peppermint Brownies
- 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
- 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.
- 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!
- 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.