Let’s make Gluten Free Peppermint Brownies! These paleo-friendly peppermint brownies are the perfect holiday treat. Tender, crackly tops, fudge-y centers and a kiss of peppermint make this brownie recipe amazing!
Holiday baking season is the BEST baking season, am I right? I look forward to it all year long, and we’re definitely going hard over here!
I’ve always got a few things I need to make during the holidays–my mom’s not-even-close-to-healthy-but-super-delicious Sweet Christmas Chex Mix (I use all Chex for a GF version), my favorite Paleo Ginger Cookies, and *something* with peppermint + chocolate.
These gluten-free peppermint brownies are EVERYTHING I’m looking for in a chocolate-peppermint treat. Here’s what makes them the best…
Gluten-Free Peppermint Brownies, At A Glance:
What Makes These Gluten Free Peppermint Brownies Amazing:
- First off: the TEXTURE! This gluten free peppermint brownie recipe is a riff on my Perfect Gluten Free Brownies (one of the top GF brownies on the internet!) and they hit all my favorite notes. They have that gorgeous crackly top and a deeply fudge-y center that I love so much. This comes from whisking your eggs with coconut sugar to aerate them a bit (don’t skip this step!) and from plenty of melted chocolate. Ooh-la-la!
- The perfect amount of peppermint flavor. These brownies won’t knock you over with mint flavor, nor will you be trying to guess what’s in them after you take a bite. It’s enough peppermint to come through, but not so much that that’s all you can taste for the next 2 hours. Know what I mean?
- They’re just perfect for the holidays. Chocolate + peppermint = holiday happiness! These peppermint brownies have that warm, gooey brownie comfort with a bit of cool, refreshing mint that’s so cozy this time of year. Perfect with a cup of cocoa or a scoop of ice cream on top. On that note…
Here’s What You Need To Make Gluten-Free Peppermint Brownies:
- Chocolate Chips. Some good-quality chocolate chips melt to make our brownies extra fudgy and then I love to add some extra chocolate chips to the batter for a double-dose of chocolatey goodness.
- Coconut Oil, Butter, or Vegan Butter. I’ve made these with all 3 over the years, so use whichever works best for your dietary needs!
- Eggs. These help bind the brownie batter together, add fudginess, and give the brownies some puff. I don’t recommend egg substitutes for this recipe.
- Vanilla & Peppermint Extract. A blend of vanilla and peppermint give these fudgy brownies a rich, full flavor that’s tough to beat!
- Almond Flour. Just like our classic gluten-free brownie recipe, almond flour helps give these peppermint brownies a moist, delicious texture. Don’t swap gluten-free 1:1 flour or coconut flour here, as the ratios aren’t the same.
- Unsweetened Cocoa Powder. For an intense, delightful chocolate flavor. Either regular or dark/Dutch-processed cocoa powder works here!
- Baking Powder or Paleo Baking Powder. I use baking powder for puff & to help with that crackly crust I love so much. If you’re paleo, be sure to use a paleo baking powder option !
- Sea Salt. To help balance the flavor. Don’t forget it or the brownies won’t taste the same.
- Crushed Peppermint (If You Want). To decorate the top. I love the cheery holiday look this gives the brownies!
Our Favorite Dairy-Free Chocolate
- HU KITCHEN – This vegan & paleo chocolate is naturally-sweetened & allergy-friendly. It’s got great flavor and works well if you want to make vegan or paleo frozen hot chocolate! (I get it at Sprouts or Whole Foods)
- GUITTARD CHOCOLATE CHIPS – Guittard’s semi-sweet and dark chocolate chips contain no dairy ingredients, though they aren’t vegan certified. I love their flavor and how beautifully they melt.
- ENJOY LIFE – Allergen-friendly chocolate chips that come in semi-sweet and dark chocolate varieties. Pretty easy to find these days in the US!
- TOLL HOUSE SIMPLY – Another allergy-friendly brand that’s getting easier and easier to find.
- LILY’S STEVIA-SWEETENED – If you’re avoiding refined sugar and Hu Kitchen chocolate isn’t in your price range, you may love Lily’s stevia-sweetened chocolate chips.
Ideas for Serving Your Peppermint Brownies:
1. Top them with crushed candy cane pieces or festive sprinkles. These gluten-free peppermint brownies look extra cute with a little somethin’-somethin’ sprinkled one top. I love using crushed candy canes or sprinkles (my kids LOVE them this way!) Wholesome makes candy canes without any added dyes, and you can stop by Whole Foods or Sprouts for dye free sprinkles.
2. Add a sprinkle of powdered sugar. A bit of powdered sugar makes these look extra festive for the holidays! (You can even make your own paleo powdered sugar by grinding up maple or coconut sugar with a bit of tapioca starch!)
3. Turn your brownie into a peppermint brownie ice cream sundae! I *may* or may not love turning these into a brownie sundae, with a scoop of (dairy free) vanilla ice cream or peppermint ice cream + a drizzle of my vegan hot fudge sauce. You can even add 1/4 tsp peppermint extract to the hot fudge sauce for a double dose of peppermint!
FAQ + Tips For The Best Gluten-Free Peppermint Brownies:
Can I use peppermint oil instead of peppermint extract in peppermint brownies? Yes, so long as it’s food-grade essential oil. You will want to only use 1-2 drops peppermint oil, as it’s more concentrated than peppermint extract.
Turn the peppermint up or down. I think these gluten free peppermint brownies are right in the sweet spot of minty-ness. They’re not going to hit you in the face with mint, and you won’t be tasting them wondering where the mint flavor is. That said, if you like a bit more peppermint flavor, you can add up to 1 tsp peppermint extract (know they will be boldly peppermint with a full teaspoon). Or, if you’re nervous, you can go down to 1/4 tsp peppermint extract. They won’t have much peppermint flavor with 1/4, but if you’re sensitive to peppermint, that might be just right.
Can I substitute coconut flour for the almond flour? Unfortunately no. Coconut flour isn’t a 1-to-1 substitute for any other kind of flour because it behaves so differently. Coconut flour absorbs several times its own volume of liquid, so if you substitute it here, you’ll end up with VERY dry, crumbly peppermint brownies. You’d have to adjust the amount of liquid and eggs pretty significantly to make it work, and I can’t even begin to tell you how to do that without doing some significant testing.
Paleo notes. Depending on how strictly paleo you are, you can absolutely enjoy these brownies, since they’re grain free and dairy free. Many paleo folks are open to chocolate chips here and there (whether that’s stevia-sweetened ones, or simply dairy free chocolate chips). You may want to skip the peppermint crunch topping, but the peppermint flavor will still be nice and delicious. (Also: be sure to use paleo-approved baking powder!)
More Gluten-Free Holiday Recipes To Try:
- Vegan Hot Fudge Sauce (Perfect for ice cream sundaes!)
- Vegan & Paleo Peppermint Hot Chocolate – Sweets & Thank You
- Paleo Ginger Cookies
- Gluten-Free Chocolate Crinkle Cookies
- Hot Chocolate Spoons (+printable gift tags!)
- Gluten-Free Chocolate Peppermint Pretzels
PSST! If you love a cute, festive treat, these Snowman Cupcakes are another great option! Or, go for this Gluten-Free Christmas Chex Mix!
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Gluten Free Peppermint Brownies (Paleo Friendly!)
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
Crackly tops, deeply fudge-y centers, and a kiss of peppermint make these brownies amazing. (Be sure to read through the notes for best results!)
Ingredients
- 2/3 cup semi-sweet or dark chocolate chips
- 5 Tbsp coconut oil (can sub butter or vegan butter)
- 2/3 cup coconut sugar (can sub maple or white sugar)
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2/3 cup almond flour
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking powder (or paleo baking powder)
- 1/4 tsp salt
- Optional, but recommended: 2/3 cup additional semi-sweet or dark chocolate chips or chopped chocolate
Optional for topping: crushed peppermint candies, or sprinkles*
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8×8″ baking dish with parchment paper. (I like to cut mine 8″ wide but long enough to hang over the edges of the pan a bit, so I can use the excess as “handles” later to remove the brownies from the pan.)
- In a small saucepan, gently melt 2/3 chocolate chips and the coconut oil over low heat until smooth. Remove from heat and let cool slightly.
- While the chocolate is cooling, whisk together eggs and coconut sugar in a medium bowl until very smooth and *slightly* lighter in color. (When you lift your whisk, the eggs should fall in a steady stream, instead of in big lumps. If you rub the mixture between your fingers, it shouldn’t feel gritty. This step is crucial if you want the crackly top on your brownies, so don’t skip it!)
- Slowly whisk your egg/sugar mixture into the slightly cooled melted chocolate mixture and beat to combine. This will thicken the batter almost instantly.
- Stir in vanilla extract and peppermint extract.
- Add almond flour, cocoa powder, baking powder, and salt. (You can sift in your cocoa powder using a fine mesh sieve to prevent clumps of cocoa.) Stir until just combined (overmixing can mess with the texture a bit).
- Fold in additional chocolate chips.
- Pour batter into your prepared baking dish. (Batter will be thick) Gently smooth out the batter with a spatula.
- Bake at 350 degrees 20-25 minutes, or until brownies have puffed up a bit and a toothpick inserted in the center comes out mostly clean with just a little chocolate. (Brownies will continue to set as they cool).
- Immediately sprinkle with peppermint candies (if using) or sprinkles.
- Note: the brownies will have more puff to them straight out of the oven than they will when cooled and cut. This is totally normal! (And how you get that crackly crust).
- Cool before slicing. Store any leftover brownies in an airtight container in the refrigerator (up to 5 days) or freezer (for up to 1 month).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Square (16 per pan)
- Calories: 202
- Sugar: 18.9 g
- Sodium: 130 mg
- Fat: 12.6 g
- Carbohydrates: 21.5 g
- Fiber: 2 g
- Protein: 3.2 g
- Cholesterol: 23.3 mg
Originally shared Dec 2018. Fully updated Dec 2021.
Best brownies ever! These have the best flavor, texture, and keep for days really well! Already made them 3x in 2 weeks! Love that it’s all simple ingredients too.
You made my day with this review, Leanna! I’m so glad you loved them as much as we do!
Delicious! I had to bake a lot longer but that’s probably my oven.