The Best Paleo Peppermint Brownies

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.

Table of Contents

• Why you will love this recipe:
• Taste and texture:
• Key ingredients and substitutions: 
• How to make this recipe:
• Chef's tips:
• Variations and add ins:
• How to serve:
• How to store:
• Nutrition info:
• 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.
• These brownies are made in just one bowl so the clean up is so simple and easy.
• They are gluten free, dairy free, grain free, refined sugar free, paleo and made with no butter.
• 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:

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.

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 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 serve:

These brownies are delicious served warm or cold out of the fridge. You can eat the on their own or pair them with a glass of milk, a bowl of vanilla ice cream, a mug of coffee, tea or hot chocolate.

How to store:

Store these brownies in an air tight container in the fridge for up to 7 days. 

Nutrition info:

These brownies are not vegan, low carb, keto or sugar free. They are gluten free, dairy free and paleo.

Frequently asked questions:

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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