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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)

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 16 brownies
Author Rachel Conners


  • ½ cup + 2 tablespoons 4.5 oz or 130g coconut oil
  • 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

For the chocolate topping


  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 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 over bake! 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. Refrigerate for at least 1 hour before cutting into 16 squares.
  7. Brownies will keep in an airtight container in the refrigerator for up to 7 days.