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Dark Chocolate Peppermint Brownies

  • Author: Faith
  • Total Time: 28 mins
  • Yield: 16 servings 1x


Classic fudgy brownies with a hint of peppermint, made festive with fun toppings.



Dark Chocolate Peppermint Brownies:

  • 4 tablespoons unsalted, grass-fed butter, slightly softened
  • 3/4 cup (115 g) coconut sugar
  • 2 large eggs
  • 1/2 cup (120 ml) full-fat canned coconut milk (stir before measuring)
  • 2 teaspoons pure vanilla extract
  • 3/4 to 1 teaspoon pure peppermint extract (more or less depending how minty you like it)
  • 3/4 cup (85 g) almond meal
  • 1/2 cup (40 g) unsweetened natural cocoa powder (not Dutch-processed)
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon baking soda

Festive Topping Ideas:

  • Fresh pomegranate arils
  • Dried fruit, such as blueberries or strawberries
  • Raw, unsalted nuts, such as walnuts or almonds
  • Unsweetened flaked coconut
  • Bittersweet chocolate curls or chocolate chips
  • Fresh mint leaves


  1. Preheat the oven to 350F. Line an 8 by 8-inch baking dish with 2 pieces of parchment paper so they hang over the edges.
  2. Cream together the butter, coconut sugar, and eggs in a large bowl, and then beat in the coconut milk, vanilla extract, and peppermint extract. Stir in the almond meal, cocoa powder, salt, and baking soda to combine.
  3. Pour the batter into the prepared dish and bake until a toothpick inserted inside comes out with a few crumbs (don’t wait until the toothpick comes out dry or these brownies will be overcooked), about 20 minutes in a glass dish. (If you use a metal dish, the cooking time might be a few minutes longer.)
  4. Cool completely before cutting. If desired, top with any festive toppings you like before serving.
  5. Store any leftovers wrapped in the fridge.


Nutrition Information: For this recipe, the nutrition information was calculated without any toppings.

Serving Tip: I prefer these brownies chilled.

  • Prep Time: 8 mins
  • Cook Time: 20 mins


  • Serving Size: 1 brownie
  • Calories: 105
  • Sugar: 7
  • Sodium: 173
  • Fat: 8
  • Saturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 2
  • Cholesterol: 37