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Brownies cut into squares on a parchment paper topped with chopped peppermint.
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Peppermint Brownies (Gluten-Free)

Prep Time10 minutes
Cook Time30 minutes
Cooling Time1 hour
Total Time1 hour 40 minutes
Course: Dessert, Gluten-Free, Vegetarian
Cuisine: American
Diet: Gluten Free, Vegetarian
Skill Level: Beginner
Servings: 9 servings
Author: Rena

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

Optional

  • Crushed peppermint candies for topping
  • Vanilla ice cream optional, for serving

Instructions

  • Preheat the oven to 350°F and line a 9x9-inch pan with parchment paper. This makes it easier to lift the brownies out later.
  • In one mixing bowl, stir together the 1½ cups fine almond flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt. Set it aside.
  • In another bowl, add the 2 tablespoons butter, 3 tablespoons coconut oil, 1 cup Light cane sugar, 3 large eggs, 2 teaspoons vanilla extract, and 1-2 teaspoons peppermint extract.
    Mixing bowl with butter, sugar, eggs, and coconut oil before beating together for the brownie batter.
  • Use an electric mixer to blend everything together, starting on low speed and working up until the mixture is smooth and creamy.
    Mixing bowl with wet ingredients blended until creamy, ready for cocoa powder to be added.
  • Add the ¾ cup raw cocoa powder and mix on low until fully combined.
    Overhead shot of dry ingredients added to wet ingredients in a mixing bowl, including cocoa powder and almond flour.
  • 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.
    Mixing bowl with brownie batter being stirred using a wooden spoon, surrounded by cracked egg shells.
  • 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. (you can top the brownies with a bit of crushed peppermint in this step if you like)
    Pouring thick chocolate brownie batter into a parchment-lined square baking pan.
  • Let the brownies cool completely before slicing. Serve with Vanilla ice cream and a sprinkle of Crushed peppermint candies.
    Freshly baked and sliced peppermint brownies resting on parchment paper.

Notes

  • Mix the wet and dry ingredients separately for a smoother batter and that perfect fudgy texture.
  • Don’t overbake! Take them out when the center still looks slightly soft; they’ll firm up as they cool.
  • Chill before slicing if you want those clean bakery-style edges.
  • Serve warm with ice cream for the full experience, or enjoy cold for an extra fudgy bite.
Storage:
  • Store brownies in an airtight container at room temperature for up to 4 days.
  • Refrigerate for a denser texture that’s still soft and rich.
  • Freeze for up to 2 months; thaw at room temperature before serving.

Nutrition

Calories: 285kcal | Carbohydrates: 31g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 222mg | Potassium: 142mg | Fiber: 5g | Sugar: 23g | Vitamin A: 168IU | Calcium: 85mg | Iron: 2mg