These Mint Chocolate Chip Brownies are rich and fudgy with a mint chocolate chip topping! This irresistible dessert is gluten-free, refined sugar-free + Paleo-friendly, and you’ll never guess healthy ingredient they contain.
Happy St. Patrick’s Day!! Are you doing anything fun to celebrate…or eating any festive green treats?! I sure hope so – and if you haven’t planned anything yet, I’m providing a holiday-centric recipe just in time for you to enjoy (or maybe late, depending on how you look at it).
Either way, these Mint Chocolate Chip Brownies are nothing short of outstanding whether they’re made for a celebration or just any old day…but they will make said any-old-day seem way more spectacular than usual. And the best part? They’re super secretly healthy.
My lovely roommate Ally tried one of these brownies before I gave her the rundown about them and remarked to me about how much she absolutely loved them. I excitedly asked her to guess what was in the minty filling to make them green. She guessed a slew of unhealthy things (to my delight), and only finally guessed when I told her it was the last thing she would probably ever guess/want in her brownies: spinach.
Yup! These brownies have spinach in them. Not enough that you taste spinach with your brownies, but enough to make the mint chocolate chip filling turn that pretty minty green color. I promise, if Ally didn’t guess, you’ll never know :)
Even though these Mint Chocolate Chip Brownies have a few different components, each part comes together fast and a few of the ingredients are used multiple times.
The chocolate brownies are incredibly rich and fudgy, which is just how I like my brownies to be. They’re made with cocoa powder, not melted chocolate, so the brownie batter comes together super quickly. Err on the side of under-baking rather than over-baking – a gooey brownie is always better than a dry one!
The creamy mint chocolate chip filling is made with coconut cream, maple syrup, mint extract, and as mentioned, some fresh spinach for color. All the ingredients are blended until smooth, and then dark chocolate is pulsed in to make the “chip” part of mint chocolate chip. The filling is spread all over the cooled brownies. Then, a quick mix of coconut oil, cocoa powder, maple syrup, and mint extract is poured over the mint filling – it hardens into a smooth and melty chocolate layer!
I’ve been eating one of these brownies to satisfy my chocolate craving pretty much every night since I made them and it’s going to be a sad day when they’re finally gone. Now get baking – you’ve got to eat your veggies! ;) Enjoy!
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Remember to #bakerita if you try the recipe!
Mint Chocolate Chip Brownies (Paleo + GF)
Ingredients
- ½ cup + 2 tablespoons 4.5 oz or 130g coconut oil
- 1¼ cups coconut sugar
- ¾ cups plus 2 tablespoons unsweetened cocoa powder 2.5 oz or 70g
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup almond flour 2 oz.
For the mint cream
- ¾ cup coconut cream
- ½ cup fresh spinach
- 2 tablespoons maple syrup
- ½ teaspoon mint extract
- 1 ounce dark chocolate chopped finely
For the chocolate topping
- ¼ cup coconut oil
- ¼ cup cocoa powder
- 2 tablespoons maple syrup
- ⅛ teaspoon mint extract
Instructions
- Preheat oven to 325ºF. Line an 8-inch square baking pan with aluminum foil or parchment paper. Spray with cooking spray; set pan aside.
- In a large bowl, combine melted coconut oil, coconut sugar, cocoa powder, salt, and whisk until fully combined. Batter will be fully moistened and granular, sort of like sand.
- Add the vanilla extract and eggs. Stir until batter is thick, shiny, and well blended. Add the almond flour and stir until combined. Pour the batter into the prepared pan and spread evenly.
- Bake in preheated oven for about 22-25 minutes. Check with a toothpick - it should come out slightly moist with batter. Don't over bake! Let brownies cool completely before topping with mint cream.
- In a blender or food processor, combine all ingredients for mint filling except the chocolate shavings. Blend until completely smooth. Add the chocolate shavings and pulse to combine. Pour over cooled brownies and chill until firm.
- In a small bowl, whisk together the melted coconut oil, cocoa powder, maple syrup, and mint extract. Pour evenly over the mint filling. Refrigerate for at least 1 hour before cutting into 16 squares.
- Brownies will keep in an airtight container in the refrigerator for up to 7 days.
Lisa @ Chocolate Meets Strawberry says
I didn’t even realise it was St Patrick’s Day, but these minty green brownies are really getting me in the mood, Rachel!! That spinachy mint cream looks seriously amazing, gooey and creamy – and best of all, full of vegies. Who would have guessed?! :D
Gayle @ Pumpkin 'N Spice says
Oh these brownies are calling my name! I love that creamy mint filling, Rachel! Sounds so good, especially with all of that rich chocolate!
Cheyanne @ No Spoon Necessary says
Happy St. Patty’s day, Rachel! We aren’t doing anything special tonight, but I’m thinking I need to add these to our lazy agenda! These brownies look fabulous girlfriend! Minty delicious!! Cheers, girlie!
Rachel says
Thanks you! You too, Cheyanne!! :)
Stacey @ the sugar coated cottage says
I just love mint and chocolate together! These really look amazing and I love the touch of spinach for color, I wouldn’t have guessed. Take care.
[email protected] says
Spinach?? I love it!! These are so festive and fun and they sound delicious too!
Lisa at celebrate creativity says
Hi Rachel, these look good enough to bite off the screen. The dripping mint in your pictures make the dessert look even tastier.
I looked around at a few other posts and your photos are just wonderful. So big and clear. I may have to try the crisp recipe too.
I’m glad I popped by for a visit.
Rachel says
Thank you so much for your kind words! I was worried that the mint filling was too soft when it started squishing out, so I’m glad you like it :D you’re too sweet, Lisa!
Medha (Whisk and Shout) says
These brownies look unreal- growing up I was never a fan of mint and chocolate, but my best friend loved the combination, and through her I learned to love it too! :)
Rachel says
It’s grown on me recently too! Thanks, Medha!
karrie @ Tasty Ever After says
Mint chocolate chip ice cream and brownies are my favorite desserts so this is like the best of both worlds! No dairy, healthy, paleo, and gluten free too? Yes and thank you! I love your site and so happy you make all these guilt-free recipes for us to enjoy :)
Sarah @Whole and Heavenly Oven says
Well, since you insist…YES, I WILL eat my veggies through these unbelievable brownies!! HOLY moly, Rachel!! I am completely in awe over these fudgy beauties! That mint topping is just the icing on the cake! Need these in my life asap.
Bethany @ athletic avocado says
Spinach in these brownies? NO WAY! I would never guess that these would be healthy! INCREDIBLE!
Rachel says
Ahh thank you, Beth! That’s always my goal ;)
Lauren Gaskill | Making Life Sweet says
These brownies!!! So gooey. So chocolately. So amazing!! Pinned!
Mary Frances says
As always, gorgeous pictures. The brownies look luscious!!
Rachel says
Thank you so much, Mary!
Annie @ Annie's Noms says
Oh my goodness, these look amazing!! Seriously need one to go with my coffee right now!
Jess @ Flying on Jess Fuel says
Oh my gosh, that minty layer looks so gooey and delicious!! I love that you used spinach– SO MUCH better than chemical food coloring. These look amazing and though they’re perfect for St. Patty’s, I’ll gladly take them any day of the year!
Phi @ The Sweetphi Blog says
I don’t know how you do it – you make these incredible desserts paleo (and spinach in the mint cream is so genus!!)
Layla | Gimme Delicious says
OMGGGG YASSSSS!!! you seriously make the best brownies ever!!!
Rachel says
Aw thank you so much, Layla!
Zainab says
Spinach? Uhmmm yes please. The hubs loves brownies so this will be a sneaky way to get him to have his greens too. Love it!
Kristine | Kristine's Kitchen says
These brownies are looking so good with that mint cream! I love how rich and fudgy they are!
Allie | In This Kitchen says
So awesome!!! I have recently been craving mint brownies SO much and these look like one of the best ones I’ve seen!
[email protected] says
This is a perfect brownie in my book!! Healthy and decadent – sign me up!!
Laura @ Laura's Cuiary Advenures says
Yum! I like that these are colored green with spinach!
Kayle (The Cooking Actress) says
whaaaaa?? SPINACH?! omigosh I’m so intrigued!
Erin says
Whoa… this is seriously amazing!! I have to try these brownies!! <3
Dawn says
Oh.my.goodness. I am OBSESSED with mint chocolate and cannot wait to try these!!
Danielle says
These were absolutely incredible! Even my husband who doesn’t follow a paleo eating lifestyle liked them. I’m making your almond joy brownies later this week!
Rachel says
So glad you and your husband enjoyed them, Danielle! Hope you love the almond joy brownies just as much.
Kat Beachum says
My friend is allergic to coconut; can I replace the oil with butter and coconut sugar with regular sugar? Also, is the spinach necessary…? Thank you! =)
Rachel says
Yes you can replace all of them 1:1, and the spinach provides the color of the mint filling. I guess you could use green food coloring if you preferred, you really can’t taste the spinach though!
Kat says
Thanks! Awesome ^_^ I just don’t really want to go about the extra spinach effort if it’s just for the coloring! Plus if a little piece or two gets through… Bleh. Haha. It just seems not worth the risk/effort, but I’m really glad you’re doing it over *real* food coloring! I really appreciate that. And thanks for the quick responses! =)
Rachel says
I wouldn’t say it requires any extra effort at all, since it’s all just blended together, but you do you! Enjoy.
Kat Beachum says
Oh! The coconut cream… Do you think whipped whipping cream would work…? =/
Rachel says
Yes regular whipped cream will be fine!
Andrea Findlay says
I have a nut allergy so wondering what I could substitute for the almond flour?
They look so yummy I really want to try them!
Rachel says
Hi Andrea, you could try a GF flour baking mix or use oat flour. Enjoy!