These peppermint flourless brownies are incredibly decadent, have a fudge-like consistency and are going to be loved by all of your family and friends. You can prep them in under 10 minutes, and they are gluten free, dairy free, nut free, refined sugar free, and paleo.
Why are these flourless brownies so good?
- The prep time is only 10 minutes. The rest of the recipe is incredibly easy to make, too.
- The chocolate topping is so decadent and delicious. It really makes the recipe!
- Their fudge-like consistency is fabulous. They aren't dry at all, and you're going to want thirds.
- Brownies that are gluten free, dairy free, and nut free are hard to come by. Yum.
- They can be made without peppermint extract and candy canes. They'll just be fabulous, chocolate brownies.
I went on a brownie-making strike for quite a long time. I was having such a hard time achieving the consistency and texture I wanted.
The crackly top is what I was trying to achieve for a while, and I just couldn't get there. When the holiday season rolled around again this year, I knew it was time to try again.
I thought it would be fun to incorporate peppermint, as I had just used peppermint extract to make Paleo Peppermint Hot Chocolate, so why not give it another go?
What's inside these brownies?
The ingredient list is pretty straight forward, but the 2-ingredient chocolate ganache topping is a game changer.
The ganache is simply a mixture of: dark chocolate chunks and coconut cream.
What goes into the peppermint flourless brownies:
- Dark chocolate
- Coconut oil
- Eggs
- Non-dairy milk
- Coconut sugar
- Cacao powder
- Arrowroot starch
- Salt
- Peppermint extract
- Vanilla extract
I've mentioned it before, but I'll say it again! 🙂 If you aren't into peppermint, that's totally fine.
Feel free to omit the peppermint extract completely, and you'll have yourself a batch of chocolate brownies. You can't lose either way!
How to make peppermint flourless brownies
Preheat the oven to 350°F (177°C). Brush the bottom and sides of an 8x8” baking pan with oil and line with parchment paper. Set aside.
Using the double boiler method or in a microwaveable bowl, melt together the dark chocolate chunks and coconut oil. Be sure to stir occasionally to ensure the chocolate doesn't burn at the bottom. If using a microwave, only heat up 30 seconds at a time. Once it has melted, give it a nice stir and set aside to cool.
In a separate large mixing bowl, add eggs, milk, coconut sugar, cacao, arrowroot, salt, vanilla, and peppermint extracts. Mix well with a fork or use a hand mixer to blend everything together until smooth throughout, about 30 seconds. Do not over mix.
Once the chocolate/oil mixture is warm to the touch (but not hot), add it to the large mixing bowl. Fold several times using a spatula until smooth throughout. This will take about 1 minute.
Pour the batter into the prepared baking dish and smooth over with an offset spatula. Tap on the counter a few times to release air bubbles. Bake at 350°F for 24-28 minutes. Remove from the oven and let cool in the pan for about 15-20 minutes before carefully removing from the pan.
Once they are cool to the touch, use an offset spatula to spread on the chocolate topping. Top off with crushed candy canes if you'd like and let the brownies set in the refrigerator for about 1 hour before carefully slicing and serving.
Brownie recipe notes and substitutions
- Make sure you weigh out your dark chocolate. It's important that you have exactly 6 ounces.
- Coconut cream is the cream that has separated to the top of a can of coconut milk that has been sitting in the refrigerator overnight. You can alternatively buy straight, canned coconut cream.
- If you'd like to leave out the peppermint, that's fine. Omit the peppermint extract and crushed candy canes, and these will be delicious, chocolate brownies.
- Brownies will keep on the counter in an airtight container for up to 2 days. Alternatively, keep them in the refrigerator for up to 5 days.
I'm going to be honest with you, and tell you that I'm not even that big of a fan of peppermint mixed with chocolate.
That all changed this year after making these flourless brownies. I think it's just the right amount of extract, so it's not overpowering and really lends itself to bringing out the rich, chocolate flavor.
More paleo chocolate recipes you'll love:
Dairy Free Hot Chocolate with Peppermint
Gluten Free Raspberry Brownies
Paleo Double Chocolate Zucchini Bread
Best Paleo Chocolate Chip Cookies
Paleo Chocolate Chip Ice Cream
Peppermint Flourless Brownies
Ingredients
Brownies
- 6 ounces dark chocolate weighed out & chopped into chunks, see notes
- ½ cup coconut oil
- 2 large eggs
- 1 egg yolk
- 2 tablespoons unsweetened almond milk or coconut milk
- ¾ cup coconut sugar
- ¼ cup cacao powder
- ½ cup arrowroot flour
- ½ teaspoon kosher salt
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon peppermint extract
Topping
- 4 ounces dark chocolate chips or chunks
- ⅓ cup coconut cream see notes
- ⅓ cup crushed candy canes optional
Instructions
- Preheat the oven to 350°F (177°C). Brush the bottom and sides of an 8x8” baking pan with oil and line with parchment paper. Set aside.
- Using the double boiler method or in a microwaveable bowl, melt together the dark chocolate chunks and coconut oil. Be sure to stir occasionally to ensure the chocolate doesn't burn at the bottom. If using a microwave, only heat up 30 seconds at a time. Once it has melted, give it a nice stir and set aside to cool.
- In a separate large mixing bowl, add eggs, milk, coconut sugar, cacao, arrowroot, salt, vanilla, and peppermint extracts. Mix well with a fork or use a hand mixer to blend everything together until smooth throughout, about 30 seconds. Do not over mix.
- Once the chocolate/oil mixture is warm to the touch (but not hot), add it to the large mixing bowl. Fold several times using a spatula until smooth throughout. This will take about 1 minute.
- Pour the batter into the prepared baking dish and smooth over with an offset spatula. Tap on the counter a few times to release air bubbles. Bake at 350°F for 24-28 minutes. Remove from the oven and let cool in the pan for about 15-20 minutes before carefully removing from the pan.
- Once they are cool to the touch, use an offset spatula to spread on the chocolate topping. Top off with crushed candy canes if you'd like and let the brownies set in the refrigerator for about 1 hour before carefully slicing and serving.
- These can be stored in an airtight container at room temperature for up to 2 days or up to 5 days in the refrigerator.
Notes
- Make sure you weigh out your dark chocolate. It's important that you have exactly 6 ounces.
- Coconut cream is the cream that has separated to the top of a can of coconut milk that has been sitting in the refrigerator overnight. You can alternatively buy straight, canned coconut cream.
- If you'd like to leave out the peppermint, that's fine. Omit the peppermint extract and crushed candy canes, and these will be delicious, chocolate brownies.
- Brownies will keep on the counter in an airtight container for up to 2 days. Alternatively, keep them in the refrigerator for up to 5 days.
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