Almond Flour Peppermint Brownies (Gluten-Free)

Name: Peppermint Brownies (Gluten-Free)
Prep time: 10 min
Cook time: 30 min
Total time: 100 min
Ingredients: 1½ cups fine almond flour; 1 teaspoon baking powder; ½ teaspoon kosher salt; 2 tablespoons butter (softened); 3 tablespoons coconut oil (cold); 1 cup Light cane sugar (light brown or coconut will work too); 3 large eggs (room temperature); 2 teaspoons vanilla extract; 1-2 teaspoons peppermint extract; ¾ cup raw cocoa powder; Crushed peppermint candies (for topping); Vanilla ice cream (optional, for serving)

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These Peppermint Brownies are rich, fudgy, and the perfect mix of cool peppermint and deep chocolate flavor. They’re the kind of treat that brings on the holiday vibes, making them perfect for parties, gifting, or a sweet little after-dinner bite.

Stack of peppermint brownies in a bowl topped with vanilla ice cream and crushed peppermint candies, with a spoon beside it.

You are going to love these brownies. They are made with almond flour, raw cocoa powder, and crushed peppermint candies on top; they’ve got that crackly brownie top everyone loves with a fresh, minty twist.

Peppermint brownies have been part of my holiday lineup for as long as I can remember, and they always disappear fast. Sometimes I chill the brownies before slicing because that little bit of cold helps keep the edges clean. Remember to pair them with a scoop of vanilla ice cream and a cup of coffee for a moment you just need to sit down for!

If you’re into brownies that go beyond the usual chocolate, you’ll love my Sweet Potato Brownies and Pumpkin Brownies.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

30 mins

Ingredients Needed

Here’s everything you’ll need to make these Peppermint Brownies. The full ingredient measurements are listed in the recipe card below.

ingredients to make peppermint brownies.

Fine almond flour: Gives a soft, rich crumb that stays moist. You can swap it for oat flour, or even all-purpose flour (just use about ¼ cup less).
Baking powder and Salt
Butter: Use softened butter so it mixes smoothly with the sugar and oil. Dairy-free butter works well, too.
Coconut oil: Go for solid, cold coconut oil for moisture that helps the edges stay chewy.
Sugar: Regular granulated sugar keeps the top crackly. Coconut sugar works too, though it’ll make the brownies a bit darker.
Eggs: Room temperature eggs blend better and help give that glossy finish.
Vanilla extract: Adds depth and warmth to the peppermint flavor.
Peppermint extract: A little goes a long way.
Raw cocoa powder: Use good-quality cocoa for a rich chocolate flavor. Unsweetened cocoa powder also works.
Crushed peppermint candies: Softer ones are best for topping since they break apart nicely.
Vanilla ice cream (optional): Perfect for serving if you want that hot-and-cold contrast.

How to Make Peppermint Brownies

Here’s how to make rich, fudgy brownies every time:

process shot of mixing the egg with butter and oil to make brownies.

Step 1: Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper. This makes it easier to lift the brownies out later. In a mixing bowl, stir together the almond flour, baking powder, and salt. Set it aside. In another bowl, add the butter, coconut oil, sugar, eggs, vanilla, and peppermint extract.

Step 2: Use an electric mixer to blend everything together, starting on low speed and working up until the mixture is smooth and creamy.

process shot to add the cocoa powder to the egg mixture to make brownie batter.

Step 3: Add the cocoa powder and mix on low until fully combined.

Step 4: Gently fold in the almond flour mixture with a spatula until everything is just combined. Don’t overmix or the brownies will lose that fudgy texture.

process shot to pour the brownie batter into pan, baking, and cutting into squares.

Step 5: Transfer the batter to the prepared pan and smooth out the top. Bake in the center of the oven for 28-35 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.

Step 6: Let the brownies cool completely before slicing. Serve with vanilla ice cream and a sprinkle of crushed peppermint candies.

Variations & Tips

→ For extra texture, stir a handful of chocolate chips or chopped dark chocolate into the batter before baking.

→ If you like a stronger mint flavor, add a few drops more peppermint extract, but taste the batter first since it can get overpowering really fast.

→ Drizzle a little melted chocolate over the cooled brownies before the sprinkle of crushed peppermints on top for a little bit of elevation.

→ To make them dairy-free, swap the butter for more coconut oil or your favorite vegan butter.

→ Swap the peppermints for butterscotch chips for something less minty and more caramel. Or try peanut butter chips – chocolate, mint, and peanut is so underrated.

Close-up of baked peppermint brownies with crackly tops and scattered crushed candy canes.

Common Questions

Can I substitute peppermint oil for peppermint extract in brownies?

You totally can, but be careful, peppermint oil is strong! Start with just a few drops and taste the batter before adding more. It’s easier to add a little more if needed than to fix an overpowering mint bomb later.

Why are my brownies turning out cakey instead of fudgy?

That usually means they baked a little too long or got overmixed. Take them out when the center still looks a touch underdone, and they’ll set into that rich, fudgy texture once cooled.

How do I store peppermint brownies so they stay fresh?

Pop them in an airtight container and keep them on the counter for a few days, or in the fridge for up to one week if you like them extra dense and chewy. Just don’t leave them uncovered, or they’ll dry out fast.

Can you freeze peppermint brownies?

Absolutely. Slice them first, then wrap each piece and stash them in a freezer-safe bag. They’ll keep for up to two months and taste freshly baked once thawed at room temperature.