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These Mint Chocolate Chip Brownies are ultra rich and fudgy with a mint chocolate chip topping! They are gluten-free, refined sugar-free + Paleo-friendly, and you'll never guess healthy ingredient they contain.

Mint Chocolate Chip Brownies (Paleo + GF)

  • Author: Rachel Conners
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Paleo
  • Diet: Gluten Free


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.



For the brownies

  • ½ cup + 2 tablespoons (130g) coconut oil
  • 1¼ cups coconut sugar
  • ¾ cups plus 2 tablespoons (70g) unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup almond flour

For the mint cream

  • ¾ cup coconut creamjust the cream from the top – pour off any liquid in the bottom
  • ½ cup fresh spinach or a unflavored greens powder
  • 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


  1. Preheat oven to 325ºF. Line an 8-inch square baking pan with aluminum foil or parchment paper. Spray with cooking spray; set pan aside.
  2. 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.
  3. Add the vanilla extract and eggs. Stir until the 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.
  4. Bake in preheated oven for about 22-25 minutes. Check with a toothpick – it should come out slightly moist with batter. Don’t overbake! Let brownies cool completely before topping with mint cream.
  5. 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.
  6. In a small bowl, whisk together the melted coconut oil, cocoa powder, maple syrup, and mint extract. Pour evenly over the mint filling. If the topping seems a little thick, reheat to thin it out or add a little bit of extra coconut oil until it’s a pourable consistency. Refrigerate for at least 1 hour before cutting into 16 squares. Keep refrigerated until just before serving, as the mint cream will soften quickly at room temperature.
  7. Brownies will keep in an airtight container in the refrigerator for up to 7 days.