Peppermint Flourless Brownies: Gluten and Dairy Free

These peppermint flourless brownies are luxuriously rich with a fudgy, almost molten texture that brownie lovers will adore. They come together quickly — under 10 minutes of active prep — and are naturally gluten free, dairy free, nut free, refined sugar free, and paleo-friendly. The mint-chocolate combination is subtle and bright, balanced by a simple two-ingredient chocolate ganache that makes these brownies feel extra special.

Why these flourless brownies are so good

• Fast prep: the batter comes together in about 10 minutes, so they’re perfect for last-minute baking.
• Decadent ganache topping: a two-ingredient chocolate and coconut cream glaze elevates the brownies.
• Fudge-like texture: moist and tender rather than cakey or dry.
• Allergen-friendly: gluten free, dairy free, nut free, and paleo when made with the suggested ingredients.
• Flexible flavor: omit the peppermint for classic, deeply chocolate brownies.

After several attempts to perfect the texture and a glossy, crackly top, I landed on this version. The peppermint is bright but not overpowering — it enhances the chocolate rather than masking it. If peppermint isn’t your preference, simply skip the extract and crushed candy canes for a pure chocolate treat.

What’s in these brownies

The ingredient list is straightforward, and the two-ingredient ganache topping (dark chocolate + coconut cream) makes a big difference in flavor and texture.

Main ingredients:

• Dark chocolate (measured and chopped)
• Coconut oil
• Large eggs
• Non-dairy milk (almond or coconut)
• Coconut sugar
• Cacao powder
• Arrowroot starch
• Kosher salt
• Peppermint extract (optional)
• Vanilla extract

For the topping, use dark chocolate and coconut cream for a smooth, glossy ganache. If you want a festive touch, sprinkle crushed candy canes on top after spreading the ganache.

How to make peppermint flourless brownies

Preheat the oven to 350°F (177°C). Lightly oil an 8×8″ baking pan, line it with parchment paper, and set it aside.

Melt the chocolate and coconut oil together using a double boiler or in short bursts in the microwave, stirring frequently. Heat only in 20–30 second intervals if using a microwave to avoid burning. Set aside to cool until just warm to the touch.

Whisk the wet and dry ingredients: In a large bowl combine eggs, egg yolk, non-dairy milk, coconut sugar, cacao powder, arrowroot starch, salt, vanilla, and peppermint extract (if using). Whisk or mix with a hand mixer until smooth and combined, about 30 seconds. Avoid overmixing.

Fold in the chocolate: When the melted chocolate mixture is warm (not hot), pour it into the egg mixture and fold gently with a spatula until fully incorporated and glossy, about one minute.

Bake: Pour the batter into the prepared pan, smooth the top with an offset spatula, and tap the pan on the counter to remove air bubbles. Bake at 350°F for 24–28 minutes. The center should still be slightly soft when you remove them. Let cool in the pan for 15–20 minutes before lifting out on the parchment to finish cooling.

Add the ganache: When the brownies are cool to the touch, spread the warm ganache (melted dark chocolate mixed with coconut cream) over the surface. Sprinkle with crushed candy canes if desired. Chill in the refrigerator for about 1 hour to set the topping, then slice carefully and serve.

Notes and substitutions

• Weigh your dark chocolate for the best results; aim for the amount specified in the recipe. Accurate chocolate weight helps the texture and structure of these flourless brownies.
• Coconut cream is the thick layer that rises to the top of a chilled can of full-fat coconut milk; you can also buy canned coconut cream if preferred.
• To make these without peppermint, omit the peppermint extract and crushed candy canes. You’ll have a classic, intensely chocolate brownie.
• Storage: keep brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Chilling firms up the ganache and makes slicing neater.

Though I wasn’t always convinced by mint and chocolate, this version changed my mind. The peppermint is used sparingly so it enhances the chocolate without competing with it, resulting in a rich, balanced dessert that’s both festive and elegant.

More paleo chocolate recipes you’ll love

Dairy Free Hot Chocolate with Peppermint — Gluten Free Raspberry Brownies — Paleo Double Chocolate Zucchini Bread — Pecan Low Carb Protein Bars — Best Paleo Chocolate Chip Cookies — Paleo Pumpkin Brownies — Paleo Chocolate Chip Ice Cream