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. You’ll never guess the 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. But, each part comes together quickly!
The chocolate brownies are incredibly rich and fudgy, which is just how I like my brownies to be. We make them 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!
Next up, make the creamy mint chocolate chip filling with coconut cream, maple syrup, mint extract, and fresh spinach for color. You’ll blend the ingredients until smooth. Then, you’ll pulse in dark chocolate to make the “chip” part of mint chocolate chip. Then spread that topping allll over the cooled brownies. Finally, you’ll top it all off with a quick mix of coconut oil, cocoa powder, maple syrup, and mint extract. Pour it over the mint filling and 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!
Remember to #bakerita if you try the recipe!
Mint Chocolate Chip Brownies (Paleo + GF)
For the mint cream
- 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.