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!
Why this recipe is so good:
- 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 chocolatey and the addition of mint takes them over the top, giving them such a unique flavour.
- They are gluten free, dairy free and even paleo.
- They are really easy to make and the clean up is so simple.
- They are made without chocolate chips and use coconut sugar instead of refined sugars.
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.
- 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.
- 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.
- Baking soda – To help these brownies rise perfectly when they are baking.
- Sea salt – Just a pinch is all you need to help contras the sweetness of these brownies.
How to make this recipe:
You will love how easy these brownies are to make!
Step one: first, preheat your oven to 325F.
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: blend all the ingredients well, on a low setting, until they are smooth.
Step five: 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: bake the brownies for 22-25 minutes, or until a toothpick inserted inside comes out clean.
Chef’s tips:
- 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 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).
- Store these brownies in an air tight container in the fridge for up to 7 days.
Frequently asked questions:
Are these mint brownies vegan?
No they are not. They have eggs in them which are not permitted 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.
Other recipes you will love:
- Dairy Free Brownies with Caramel
- Gluten Free Chocolate Chip Banana Bread
- Chocolate Orange Fudge
- Chocolate Avocado Torte
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Paleo Peppermint Brownies
These paleo peppermint brownies are so delicous! Moist on the inside and firm on the outside these may be the best mint brownies ever!
Ingredients
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1/4 cup cacao powder
- 1 tsp baking soda
- pinch sea salt
- 3 large eggs
- 1/2 cup melted coconut oil
- 2 peppermint chocolate bars, melted
Icing Ingredients
- 1 peppermint chocolate bar
- 2 tbsp coconut oil
- 2 tbsp coconut milk (or other dairy free milk of choice)
Optional Toppings Ideas
- 3-4 tbsp melted coconut manna
- 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.
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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.
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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.
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Place the dish in the oven and bake for 22-25 minutes, or until a toothpick inserted inside comes out clean.
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Then make the icing.
Icing Instructions
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Place the chocolate bar in a microwave safe bowl and melt on high heat in 30 second intervals until melted.
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Stir the coconut oil and coconut milk into the melted chocolate, until the mix starts to thicken.
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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!
Recipe Notes
- These brownies store well in the fridge for up to 1 week.
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