Paleo Double Chocolate Thin Mint Brownies — Gluten-Free Recipe

These Paleo Double Chocolate Thin Mint Brownies are the ultimate treat: rich, fudgy brownies with a refreshing mint twist. Perfect for Valentine’s Day, they’re grain-free, gluten-free, dairy-free, and absolutely delicious.

Brownies are my favorite dessert, and these Paleo Double Chocolate Thin Mint Brownies capture everything I love: deep chocolate flavor, a fudgy texture, and a bright hint of peppermint that echoes the classic Thin Mint cookie. They pair wonderfully with a tall glass of almond milk. If you prefer plain chocolate brownies, simply omit the peppermint extract.

Ingredients for Paleo Double Chocolate Thin Mint Brownies

• 4 oz dark chocolate
• 1/4 cup olive oil or coconut oil
• 2 eggs
• 1/4 cup unsweetened applesauce
• 1/2 cup coconut sugar (or regular sugar if not strictly paleo)
• 1 tsp vanilla extract
• 1 tsp peppermint extract (optional; omit for classic brownies)
• 1/3 cup almond flour
• 1 tbsp coconut flour
• 1/3 cup cacao powder
• 1/4 tsp baking soda (optional — omit for an extra-dense, fudgy result)
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional)

Optional chocolate drizzle topping:

• 1/3 cup dark chocolate
• 1 tbsp coconut or olive oil

An 8×8-inch baking pan works best for these brownies; a 9×9-inch pan can be used but will yield thinner brownies and may require a slightly shorter baking time.

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. Melt the dark chocolate and oil together, either in the microwave in 30-second increments (stirring between) or using a double boiler. Stir until smooth and set aside to cool slightly.
3. In a bowl, whisk the eggs, applesauce, coconut sugar, vanilla, and peppermint extract until combined.
4. Slowly pour the melted chocolate and oil into the wet ingredients while stirring until fully incorporated.
5. In a separate bowl, whisk together the almond flour, coconut flour, cacao powder, baking soda, and salt. Add the dry ingredients to the wet mixture and fold gently until just combined. Stir in chocolate chips if using. Avoid overmixing to keep the brownies tender.
6. Spread the batter evenly into the prepared pan with a spatula. Bake 13–15 minutes, or until the top is set but still fudgy inside. Baking times vary by oven; start checking at 13 minutes.
7. Allow the brownies to cool for about 30 minutes before slicing.
8. For the optional drizzle, melt 1/3 cup dark chocolate with 1 tablespoon oil, stir until smooth, and spread or drizzle over the cooled brownie slices.
9. Serve with almond milk or your preferred beverage and enjoy.

Storage

Store brownies covered at room temperature for up to 5 days. Refrigerate for up to one week, or freeze for 2–3 months. Thaw frozen brownies at room temperature before serving.

If you make these brownies, tag me on Instagram @maryswholelife — I love seeing your creations! If you enjoyed the recipe, a rating or review is always appreciated.

Other Paleo Desserts to Try

Strawberry Shortcake (paleo)

Paleo Vegan Key Lime Pie Bars (no-bake)

Paleo Vegan Chocolate Mousse

Happy baking and Happy Valentine’s Day!

XO,

Mary

*This post contains affiliate links. If you use one of the links to make a purchase, I may receive a small commission at no additional cost to you.

Paleo Double Chocolate Thin Mint Brownies

By: Mary Smith
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Yield: 9 brownies

Rich, fudgy brownies with a minty twist. Grain-free, gluten-free, and dairy-free.

Ingredients

• 4 oz dark chocolate
• 1/4 cup olive oil or coconut oil
• 2 eggs
• 1/4 cup unsweetened applesauce
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 1 tsp peppermint extract (optional)
• 1/3 cup almond flour
• 1 tbsp coconut flour
• 1/3 cup cacao powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup chocolate chips (optional)

Optional chocolate drizzle

• 1/3 cup dark chocolate
• 1 tbsp coconut or olive oil

Instructions

1. Preheat oven to 350°F. Prepare an 8×8-inch pan with oil or parchment.
2. Melt chocolate and oil together until smooth; cool slightly.
3. Whisk eggs, applesauce, coconut sugar, vanilla, and peppermint.
4. Stir melted chocolate into the wet ingredients until combined.
5. Combine almond flour, coconut flour, cacao, baking soda, and salt. Fold into wet batter and add chocolate chips if desired.
6. Spread batter in prepared pan and bake 13–15 minutes until the top is set. Cool 30 minutes before slicing.
7. For the drizzle, melt chocolate with oil, then spread over cooled slices.

Nutrition

Calories: 263 kcal | Carbohydrates: 21 g | Protein: 4 g | Fat: 19 g | Saturated Fat: 8 g | Sugar: 11 g

All nutrition facts are estimates and may vary depending on ingredients used.