Healthy Kind of Chocolate Mint Brownies
Indulge guilt-free with these Healthy Chocolate Mint Brownies – a decadent treat that's rich, fudgy, and loaded with wholesome ingredients. Made with almond flour, coconut sugar, and dark chocolate chips, these gluten-free brownies are a perfect balance of chocolatey goodness and refreshing peppermint flavor. The addition of unsweetened almond milk and coconut oil ensures every bite is moist and satisfying, while an optional sprinkle of fresh mint leaves elevates the flavor to a whole new level. Ready in just 40 minutes, this recipe is ideal for satisfying your sweet tooth without derailing your healthy eating goals. Perfect for dessert, snack time, or as a crowd-pleasing option at gatherings, these minty brownies will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Coconut sugar
- 0.25 cup Dark chocolate chips
- 2 large Eggs
- 0.25 cup Unsweetened almond milk
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Peppermint extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Sea salt
- 2 tablespoons Fresh mint leaves (optional, finely chopped)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper or lightly grease it.
In a medium bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking powder, and sea salt until well combined.
Melt the coconut oil in a small saucepan or microwave-safe bowl and let it cool slightly.
In a large bowl, beat the eggs. Add the melted coconut oil, almond milk, vanilla extract, and peppermint extract. Mix well.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the dark chocolate chips and optional fresh mint leaves, if using, to enhance the minty flavor.
Pour the batter into the prepared baking dish and spread it out evenly using a spatula.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Let the brownies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Slice into 12 squares and serve. These brownies can be stored in an airtight container for up to 4 days or refrigerated for up to a week.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 150.7 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 553 mg | 43% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2302 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
