Mint Chocolate Brownies

If you love mint and chocolate together, this recipe is for you! These mint chocolate brownies are rich, refreshing, and deeply satisfying. They taste indulgent but are made with real, nutrient-dense ingredients that support your health.

Mint and chocolate are a classic pairing, especially around St. Patrick’s Day. Many traditional recipes are loaded with refined sugar, gluten, dairy, and artificial flavorings. This version is different. These mint chocolate brownies are grain free, dairy free, and made with clean ingredients.

What makes these brownies unique is the added protein, which transforms this dessert into a more balanced option rather than just a sweet treat. With the addition of high quality paleo protein, you can satisfy your cravings while also nourishing your body.

Flax Eggs

Instead of regular eggs, I opt for flax eggs. A flax egg is made by combining 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. After sitting for about 10 to 15 minutes, the mixture thickens into a gel. This creates a plant based binder that works well in baked goods.

Flax seeds are rich in fiber and beneficial fats. They help support digestive health and regularity. They also contain lignans, which are plant compounds that support overall wellness.

If you are following an Autoimmune Protocol (AIP) diet, eggs are one of the foods that are eliminated on this protocol. Eggs can be inflammatory for some individuals with autoimmune conditions. Flax eggs provide a simple alternative that keeps these brownies AIP friendly but still moist which can be a challenge with gluten free treats.

Using flax eggs also increases the fiber content of this recipe. That helps balance blood sugar when paired with healthy fats and protein.

Double Chocolate Protein Powder

One of my favorite ways to upgrade baked goods is by adding clean protein. In this recipe, I use AMMD™’s Double Chocolate Paleo Protein. Adding protein transforms these mint chocolate brownies into a more functional dessert. Instead of a sugar spike followed by a crash, you get steady energy and nourishment.

When you add double chocolate protein powder to baked goods, you increase the amino acid content and create a more satisfying dessert. Protein supports muscle health, immune function, and balanced blood sugar. It also helps you feel full longer.

Double Chocolate Paleo Protein is made with high quality, grass fed hydrolyzed beef collagen which means it is better absorbed by your body. It is also free of gluten, dairy, soy, and artificial sweeteners. It contains no inflammatory ingredients which is ideal if you have autoimmune disease or are following the AIP diet. 

Dairy Free Chocolate Ganache

No brownie is complete without a rich topping. This dairy free chocolate ganache is smooth and glossy. It is made with just three simple ingredients including chocolate chips, full fat coconut cream, and coconut oil.

Traditional ganache uses heavy cream. Coconut cream provides the same creamy texture without dairy. It also contains healthy fats that support satiety.

I recommend using Hu chocolate chips for both the batter and the ganache. Hu chocolate is free of dairy, gluten, refined sugar, and soy. It is made with simple ingredients and fits well into a clean eating plan.

The result is a silky dairy free chocolate ganache that pairs perfectly with the cool hint of peppermint in these mint chocolate brownies.

How To Make Mint Chocolate Brownies

Start by preheating your oven to 350 degrees Fahrenheit. Line a mini muffin tin with parchment liners or lightly grease with coconut oil. Prepare your flax eggs first. Combine the ground flaxseed and warm water. Stir well and allow the mixture to sit for 10 to 15 minutes until thick and gelled.

In a large bowl, whisk together the coconut sugar, tigernut flour, coconut flour, cocoa powder, and double chocolate protein powder. Set aside.

In a small saucepan over low heat, melt the coconut oil and chocolate chips. Stir constantly until smooth. Remove from heat and allow to cool for three to five minutes. Add the flax eggs, melted chocolate mixture, vanilla extract, and peppermint extract to the dry ingredients. Stir until smooth. The batter should be thick and easy to scoop.

Scoop about 1 tablespoon of batter into each mini muffin cup. Fill each about three-quarters full. Bake for 12 to 15 minutes. The centers should be set and slightly soft. Allow the brownies to cool in the pan for 10 minutes so that they firm. Transfer to a wire rack to cool completely.

To prepare the dairy free chocolate ganache, add the coconut cream and coconut oil to a small saucepan over low heat. Warm gently but do not boil. Remove from heat and add the chocolate chips. Let the mixture sit for two to three minutes. Stir until smooth and glossy thrn allow the ganache to cool to your desired consistency. Pipe or spread the ganache over each cooled brownie bite.

These mint chocolate brownies are rich, refreshing, and nutrient dense. They use flax egg for structure, double chocolate protein powder for added nourishment, and a silky dairy free chocolate ganache for the perfect finish. Check out my recipes for more desserts featuring Double Chocolate Paleo Protein.