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Peppermint Brownies

With a crispy candy coating and velvety interior, these gluten-free peppermint brownies are a holiday treat everyone will love. With almond butter and hints of vanilla, you wouldn’t know they’re healthy and carb-free from all the chocolate that’s in them!

4 peppermint brownies stacked on top of one another.

Easy Peppermint Brownies Recipe

With a refreshing minty sweetness, these fudgy peppermint brownies are ready in only 35 minutes so that Christmas doesn’t sneak up on your holiday baking. Sweetened with coconut sugar for hints of fruity caramel, they’re the hallmark of a perfect brownie that even Santa wants on his cookie platter this year.

The secret to their soft and chewy interior is lots of almond butter in the batter, giving each bite a creamy base with subtle hints of nutty, earthy goodness. A splash of vanilla adds warmth and helps round out the flavors. However, it’s the chocolate you’re really here for. I know. This recipe is packed with cocoa powder and semisweet chocolate for an intensely rich and chocolatey experience.

Topped with peppermint M&Ms for a delightful crunch and a pop of color, they go from regular brownies to holiday-appropriate in a second. Super healthy and just as decadent, you’ll feel okay about eating more than one and giving them away too.

Why You’ll Love These Chocolate Peppermint Brownies

Whether you’re a part of the fudgy or cakey brownie team, this recipe will win you over.

  • Gluten-free. This means you can share these brownies with just about anyone, even if they’re on a low-carb diet.
  • Extra chocolatey. The recipe has 8 ounces of chocolate in it… It’s a chocoholic’s dream!
  • Fudgy. Flourless brownies are always fudgier and more moist than traditional ones.
  • Quick. This is an almost fail-proof, 35 minute recipe everyone can nail, especially if you read the “Tips” section.
  • Great gifts. Pack them in cute boxes or bags and give them away for the holidays. Everyone will love them!

What You’ll Need

No flour means carb-less browns that also can’t be over-mixed. Check the recipe card at the bottom of the post for exact amounts.

  • Almond butter – Nut butter and sunflower seed butter are great swaps. Make sure no one is allergic to these before serving.
  • Coconut sugar – Dark brown sugar works too.
  • Semisweet chocolate – Feel free to use mini chocolate chips.
  • Eggs
  • Vanilla extract – It helps round out the sweetness.
  • Unsweetened cocoa powder – This is not the same thing as chocolate milk powder.
  • Salt – No Himalayan sea salt, please.
  • M&M candies – They should be peppermint flavored.
Stacked peppermint brownies with a small jug of milk in the background.

How To Make Peppermint Brownies

The key to picture-perfect, bakery-style brownies is letting them cool completely before slicing them. A clean cut is always impressive. Check the recipe card at the bottom of the post for more detailed instructions.

  • Prepare the pan. Preheat the oven to 350F. Line a square baking pan with parchment paper. Don’t skip this or there’s a good chance they’ll stick. Then lightly grease or spray it with coconut oil. Set it aside.
  • Melt the chocolate. Microwave the chocolate in a large glass bowl over high heat for 1 minute. Stir well. Microwave for another minute.
  • Add the cocoa powder. Stir in the almond butter, cocoa powder, and coconut sugar. Don’t add all of the ingredients at once. Each one helps lower the temperature of the chocolate. Stir until smooth.
  • Add the eggs. Mix in the vanilla extract, salt, and eggs. Don’t worry about over-mixing because there’s no flour in the recipe.
  • Sprinkle the candies. Pour the batter into the prepared baking pan. Smooth it out with a spoon or spatula. Sprinkle the peppermint candies on top, making sure there’s a bit of room between them. Don’t worry if they’re one next to other. You just don’t want them to mount up.
  • Bake. Pop the brownies into the oven for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove them from the oven.
  • Slice. Let them rest for at least 30 minutes. Slice and serve.

Tips for Success

Mastering any brownie recipe is easy with the help of these kitchen-smarts.

  • Swap the candies. Any hard-shelled peppermint candies are good swaps for the M&Ms in this recipe.
  • Let them cool. Even if you like gooey brownies, never cut into freshly baked brownies because they haven’t set yet. Ideally you should let them rest for 2-3 hours so slicing is easier, but 30 minutes works too.
  • Pop them into the fridge. If you need to cut into your brownies faster, fold a kitchen towel and place it in the fridge or freezer. Place the brownie pan on top and let them cool for 15-20 minutes.
  • Don’t use glass pans. Glass takes a longer time to heat up and can lead to uncooked brownies in the center and burned edges. To avoid any issues, always use stainless steel pans.
  • Make peanut butter-peppermint brownies. Changing the almond butter for peanut butter is a yummy twist on this recipe.
  • Use the middle rack. Never bake on the lowest or highest oven racks because they’ve got significantly higher and lower temperatures than the center. Always use the center rack for even baking.
Stacked chocolate peppermint brownies.

Serving Suggestions

These peppermint brownies are amazing with a tall glass of cold milk. Iced Coffee is great with them too. For the most indulgent afternoon dessert, serve them with a scoop of vanilla, chocolate, or strawberry ice cream. Top them off with whipped cream and chocolate syrup, and enjoy!

How to Store Peppermint Chocolate Brownies

Once fully cooled, store the leftovers in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place away from heat and humidity to avoid spoilage. Enjoy them at room temperature or heat them in the microwave for 10-15 seconds. For longer storage, you can also wrap individual brownies in plastic wrap and then place them in a freezer-friendly bag or container. Freeze for up to 3 months. Set them on the counter for 1 hour to thaw and enjoy.

More Peppermint Desserts To Try

4 peppermint brownies stacked on top of one another.

Peppermint Brownies

5 from 1 vote
Loaded with semisweet chocolate, these fudgy gluten-free brownies with peppermint M&Ms are a decadent but healthy holiday treat.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 16


  • ½ cup almond butter
  • ¾ cup coconut sugar
  • 8 ounces semisweet chocolate chopped
  • 1 egg room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon salt
  • 3/4 cup of peppermint flavored M&M candies


  • Preheat oven to 350°. Line an 8×8 or 9×9 inch square pan with parchment, then lightly spray or grease with coconut oil, set aside.
  • Add chocolate chips to large glass bowl. Microwave on high for 1 minute. Remove stir. Microwave for an additional 1 minute.
  • Stir in almond butter, cocoa powder, and coconut sugar until smooth.
  • Stir in vanilla extract, salt, and eggs.
  • Pour into prepared pan and smooth.
  • Top scattering peppermint candies. Make sure to leave space in between candies.
  • Bake for 22-25 minutes or until the brownies are set in the center, taking care not to over bake. Remove from oven and let cool in the pan for 30 minutes before removing and slicing.
Course: Dessert
Cuisine: American


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8 comments on “Peppermint Brownies”

  1. 5 stars
    Mouth-watering brownies!! I will definitely serve chocolate peppermint brownies on Christmas eve. Thanks Amy for sharing the recipe. 🙂

  2. Avatar photo
    Melissa @ Treats With a Twist

    I love using coconut sugar in my gluten free goodies too! These sound so simple and delicious. Definitely a must-make!

  3. I totally think I could fit in your suitcase! Mexico sounds way better then where we’re traveling – Minnesota, brrrr!!

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