These fudgy almond flour mint brownies are ultra decadent, easy to make, and make the perfect holiday dessert – although you’ll want them all year! Add a chocolate drizzle and crushed candy canes on top for a festive feel! These brownies are naturally gluten & refined sugar-free!
Almond flour brownies recipe video
how to make fudgy almond flour mint brownies
Full recipe is in the recipe card at the bottom of the post!
Equipment
- Mixing bowl & spatula
- Parchment paper
- Square 9×9 baking dish
Ingredients
- Cacao powder: I make sure to use a high quality cacao powder as it adds to the overall flavor of the brownies! Raw cacao powder is actually full of antioxidants!
- Almond flour: I haven’t tested this with any subs, as the almond flour really contributes to the texture/moisture of these brownies.
- Cashew or almond butter: This adds some healthy fats to the recipe, which helps keep them super moist. I wouldn’t sub peanut butter as it’ll change the flavor of the brownies. You could try swapping sunflower seed butter.
- Sweetener: These vegan peppermint whipped brownies are sweetened with a mixture of maple syrup and coconut sugar. You can swap the coconut sugar for monk fruit if you want to lower the sugar content.
- Coconut whipped topping: I like to buy a store-bought one (So Delicious is my favorite brand). However, if you want, you can make your own using canned coconut cream!
Steps to make peppermint brownies
- Preheat oven to 325F. Line a 9×9 baking dish with parchment paper.
- Using a stand mixer or hand mixer, combine the eggs and coconut sugar. Beat on high until the mixture is light and fluffy (3-5 minutes).
- Stir in the remaining ingredients, besides the chocolate, until combined.
- In a small bowl, add the chocolate chips and coconut oil. Heat in the microwave (or using the double-boiler method) in 30 second increments, stirring well between each, until it’s completely smooth. Then add it to the brownie batter, mixing until combined.
- Spread the batter into prepared pan and bake for 34-38 minutes. You can insert a toothpick to check – it shouldn’t come out with wet batter on it, but it shouldn’t be “clean” either (you don’t want to over-bake!). There may be “moist crumbs”.
- Remove from the oven and cool completely before adding the whipped topping.
- Top with the coconut whip, drizzle with melted chocolate, and top with crushed candy canes. Enjoy!
storing mint brownies
These brownies actually become even fudgier when you store them in the fridge/freezer. If you’re planning to freeze them, wait to add the coconut whip until you thaw them/are ready to eat them. Store in the fridge in an air-tight container. They can be reheated prior to eating for a warm brownie.
More healthy dessert recipes to try
- Festive sugar cookie cups
- Pumpkin spice infused maple syrup
- Healthy twix cups
- Healthy homemade cookie butter
- Snickerdoodle marshmallows (paleo)
- Vegan pumpkin twix bars
- Snickerdoodle Creme Pies (paleo)
- Paleo Millionaire’s shortbread bars
- Easy, Healthy Banana Pudding (vegan & paleo)
Fudgy Almond Flour Mint Brownies
These peppermint whipped brownies are perfect around the holidays, but I am a peppermint fan all-year round! They are SO fudgy, decadent, while being refined sugar-free, vegan, and gluten-free!
Ingredients
- 1/2 cup almond flour
- 7 tbsp cacao powder
- 2 eggs, room temp (or flax eggs – see notes)
- 1/3 cup drippy cashew or almond butter *you want a super creamy/runny brand!
- 3/4 cup chocolate chips
- 1/3 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 cup melted coconut or avocado oil
- 3/4 tsp mint extract
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
Coconut Whipped topping
- 1 container Coconut Whipped Cream
- Crushed Candy Canes
- Melted chocolate for drizzling
Instructions
- Preheat oven to 350f. Line an 8×8 baking dish with parchment paper.
- In a large bowl, add the coconut oil and chocolate chips. Heat in 30 second increments in the microwave, stirring between each, until completely smooth. Add in the remaining wet ingredients, whisking well until completely smooth. It's important that if you are using eggs, they are room-temp or else they will solidify the chocolate and oil
- Add the remaining ingredients into the bowl, mixing well until the brownie batter forms and no large lumps remain. Spread the batter into the baking dish. Bake 20-25 minutes, until set in the center. You can use a toothpick to check or make sure it's firm to touch. Don't over-bake.
- Let the brownies cool completely. I like to stick mine in the freezer until completely cooled (about 45 minutes) or in the fridge for an hour – they get even fudgier when chilled!
- Top with the coconut whip, drizzle with melted chocolate, and top with crushed candy canes. Enjoy!
Video
Notes
Store leftovers in an air-tight container in the fridge!
