Mint Chocolate Brownies
This easy, one-bowl recipe produces the richest mint chocolate brownies! Naturally sweetened with coconut sugar and maple syrup and flavoured with pure peppermint extract and dark chocolate, these chewy brownies are perfect for the holidays.
The best refined sugar free mint chocolate brownies
What’s your favourite holiday flavour combo? While I love the fresh zestiness of orange and cranberry and the warmth of chai spice and gingerbread, my kryptonite has to be chocolate and peppermint. So I am super excited to share these Mint Chocolate Brownies with you!
This recipe starts with my signature one-bowl chewy brownie base naturally sweetened with coconut sugar and maple syrup. A few drops of natural peppermint extract and a handful of white chocolate chips turn these into the best chocolate mint brownies you will ever have.
These brownies are super fudgy, dense, and richly chocolatey, just like a brownie should be. If you’re a mint chocolate aficionado as well, you’re going to want to get on these this holiday season!
Chocolate Mint Brownie Ingredients
Are you ready to make these rich and chewy mint chocolate brownies? Good news: everything you need is likely already in your pantry! Here’s what you’ll need to make them:
- Unsalted butter: The main fat used in this recipe is melted butter, which makes the brownies incredibly flavourful.
- Dark chocolate: Good quality chocolate only please! Ideally 70% or higher cocoa solids for the ultimate flavour and chew.
- Coconut sugar: One of the natural sweeteners used to make these mint chocolate brownies refined sugar free and give them a chewier texture.
- Maple syrup: My secret ingredient. I love how the touch of maple syrup adds so much flavour!
- Eggs: Absolutely essential for the best brownies.
- Vanilla extract: Adds a touch of sweet flavour.
- Peppermint extract: Don’t over-do it! A little goes a long way to making these brownies perfectly minty.
- Plain flour: Regular all-purpose flour provides structure; we use just a little so the brownies aren’t crumbly.
- Cacao powder: For an extra kick of chocolate flavour! Cacao is preferred for richness, but cocoa will work in a pinch.
- Sea salt: A little salt helps season the brownies and brings out the sweetness.
- Espresso powder: A dash of espresso powder really helps pull out the chocolate flavour in these brownies.
- White chocolate chips: Optional, but I love the way these brownies look with bright flecks of white against the dark chocolate.
How to Make Mint Chocolate Brownies
Making these chocolate brownies with mint couldn’t be any easier! They’re a one-bowl recipe that comes together in 35 minutes from just five simple steps. Here’s how to make them:
- Melt together the butter and chocolate.
- Whisk the rest of the wet ingredients into the chocolate/butter mix.
- Sift in the dry ingredients and fold together.
- Fold in the white chocolate chips.
- Pour the batter into a prepared pan and bake!
Full details are in the recipe card at the end of this post.
Tips for making this recipe perfectly
- Use good quality chocolate; it makes all the difference. Choose a 70% or higher dark chocolate and you’ll get that rich flavour you crave.
- When lining your baking tray, make sure you have a few extra inches of paper hanging over either side. This will help you easily remove the mint chocolate brownies from the tray once cooled.
- Don’t go crazy with the mixing. As you can see in some of the pictures, I over whipped the batter once I added the eggs, which added too much air and resulted in the humps at the edge of the pan. Only mix until everything is smooth and then stop!
- Keep a watchful eye when baking. The brownies are done when the edges just start to pull away from the sides of the tin. If you insert a toothpick at the centre, there should be a little batter stuck to it. The brownies will continue cooking as they cool in the tin.
Looking for more naturally sweetened chocolate desserts?
Chocolate Hazelnut Dipped Shortbread
Chewy Chocolate Chai Cookies
Chocolate Cherry Galette
No Bake White Chocolate Blackberry Swirl Cheesecake
Chocolate Peanut Butter Cookie Dough Ice Cream
Black Forest Cake
Crispy Chocolate Peanut Butter Bars
Chocolate Sheet Cake
White Chocolate Raspberry Ripple Cake
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Mint Chocolate Brownies recipe by leaving a comment and rating below!
Mint Chocolate Brownies
These easy chewy mint chocolate brownies are refined sugar free, flavoured with pure peppermint extract, and come together in one bowl.
- 100 g unsalted butter
- 60 g dark chocolate
- 100 g coconut sugar
- 90 ml pure maple syrup
- 2 large eggs
- ½ tsp vanilla extract
- ½ tsp peppermint extract
- 70 g plain flour
- 40 g cacao powder
- ½ tsp fine sea salt
- ¼ tsp espresso powder
- 100 g white chocolate chips (optional)
- Preheat the oven to 180ºC (350ºF) and lightly grease and line a 20 x 20 cm (8 x 8 inch) baking tin with non-stick baking paper. Leave a slight overhang of paper for easy removal.
- Combine the butter and dark chocolate in a small saucepan and melt them together over a low heat. Pour the mixture into a large heatproof bowl and allow to cool for 5 minutes.
Once the butter and chocolate has cooled slightly, whisk in the coconut sugar, maple syrup, eggs, and vanilla and peppermint extracts until emulsified. Do not overmix.
- Sift the flour, cacao powder, salt, and espresso powder into the bowl and fold the dry ingredients into the wet. Gently fold in the white chocolate chips.
- Pour the batter into the prepared tin and spread evenly to the edges. Bake the brownies for 20-23 minutes, or until they start to just pull away from the edges of the tin. It might look a little underbaked, but as it cools it will bake more. Do not overbake or the brownies will be crumbly.
- Remove the brownies to a wire rack and allow to cool completely in the tin. Once cooled, remove and slice into 9 equal squares.
These brownies will keep sealed in an airtight container at room temperature for up to 4 days. They can be frozen for up to 3 months. Defrost at room temperature.