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a stack of white chocolate chip studded mint chocolate brownies topped with powdered sugar and peppermint dust

Mint Chocolate Brownies

These easy chewy mint chocolate brownies are refined sugar free, flavoured with pure peppermint extract, and come together in one bowl.

Category Bars, Dessert
Cuisine American, British
Keyword brownies with mint, chocolate mint brownie, mint brownies, mint chocolate brownies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves 9 brownies
Author Amanda | Naturally Sweet Kitchen


  • 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)


  1. 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.
  2. 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.
  3. 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.

  4. 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.
  5. 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.
  6. 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.