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Chocolate Mint Brownies

September 16th, 2019

These easy Chocolate Mint Brownies are grain free, eggless, and totally delicious, which makes them the perfect low-sugar holiday treat for those on the autoimmune protocol. Sure, brownies are a dessert, but that doesn’t mean they can’t be healthy. They can even fit your specific dietary needs, whether you’re Paleo or simply gluten free. As a bonus — they pack a punch of protein and gut-healing benefits!

How to Make Chocolate Mint Brownies

There’s no need to spend a ton of time on these Chocolate Mint Brownies, and you won’t even need to bring out the hand-mixer. This is a simple recipe that can be ready within 30 minutes.

First, preheat your oven and grease your pan. Combine all your dry ingredients except for the gelatin, 2 ½ tsp Paleo Protein, and water. These 3 ingredients will be whisked together to form our “egg.” Combine the wet ingredients in a separate bowl and set aside. 

Now it’s time to make your gelatin egg. Gelatin is a great placeholder for eggs if you’re following a diet protocol such as The Myers Way®, AIP, or if you simply have a sensitivity or intolerance to eggs. Start by sprinkling the gelatin and 2 ½ tsp of the Paleo Protein on top of ¼ cup of water. Allow it to “bloom” for 2-3 minutes; this is what will bind your ingredients together. Then, whisk the “egg” together, and add into your wet ingredients. 

Combine the wet ingredients and dry ingredients and pour them into your prepared baking pan. These bake for 25-30 minutes. You’ll know it’s done when a toothpick comes out clean.

Are These Chocolate Mint Brownies Healthy?

These Chocolate Mint Brownies are made with healthy, wholesome ingredients. When they’re enjoyed as an occasional treat, they fit perfectly into a healthy diet that will actually benefit your body.

Cassava and Coconut Flour

Both coconut flour and cassava flour are mineral-rich, grain-free flour options that promote optimal gut health. They don’t contain the proteins that trigger an inflammatory response in your body, unlike wheat flour and other grain-based flour. That’s because coconut flour and cassava flour are both sourced from whole foods: a fruit and a root vegetable respectively. 

Although coconut flour can be tricky to bake with because of how much moisture it absorbs, this is balanced out by the cassava flour, which has a 1:1 ratio with other baking flours such as almond and oat flour. I think you’ll love trying these alternative flour — it’s like a science experiment with delicious results!  

Paleo Protein and Gelatin

The protein powder in these brownies gives them their sweet, chocolate-y flavor while adding a boost of nutrients to your snack that will fill you up and encourage gut-repair! The Myers Way® Double Chocolate Paleo Protein contains 26 grams of protein per serving, and with 3 ½ scoops, this recipe packs a punch of protein to keep you — and your family — fueled with healthy ingredients that taste as good (if not better) than sugar-laden desserts.

The grass-fed gelatin makes them a wonderful, gut-healthy treat that will help seal any leaks in your digestive tract. This promotes healthy digestion and overall health, as 80% of your immune system lives in your gut! 

Banana

These Chocolate Mint Brownies are sweetened with bananas, so there’s no added sugar — it’s perfect for kids and adults alike! Not only does banana provide this recipe with natural sweetness, bananas are also high in fiber, vitamins, and minerals. They’re a great source of potassium, which can support a healthy blood pressure, vitamin B6 and vitamin C. I may not use them all the time, because bananas are fairly high in carbohydrates and sugar — which is why they’re an excellent natural sweetener — however, I love that they offer this traditional treat a ton of nutritional value.

Coconut Oil

Coconut oil is my favorite The Myers Way® approved oil for baking and cooking. It’s full of medium-chain triglycerides, which help support healthy energy production and gut health. Not only does coconut oil contain amazing nutrients, it’s also dairy-free — of course. You don’t need to worry about the inflammatory effects of dairy with this swap. I also love that unrefined coconut oil sometimes adds a hint of coconut flavor. If you want to avoid this, you could use refined coconut oil, however, the refining process can strip some of the nutritional benefits from this healthy alternative baking oil. 

Can You Freeze These Chocolate Mint Brownies?

These are best enjoyed within a few days of baking, but you can make a double batch and freeze half of them to enjoy later as a quick treat. 

The easiest way to freeze these Chocolate Mint Brownies is by wrapping each brownie in a strip of parchment paper so the brownies don’t touch each other. Then you can layer them in a container or a silicone bag, being sure to squeeze as much air out as you can.

When you’re ready to defrost the brownies, allow them to come to room temperature or reheat them in a low-temperature oven for a few minutes (just keep an eye on them!).

Chocolate Mint Brownies

Chocolate Mint Brownies

Servings

16 brownies

Ingredients

  • 3/4 cup coconut flour
  • 2/3 cup cassava flour
  • 3 scoops + 2 tsps The Myers Way® Double Chocolate Paleo Protein
  • 1 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/4 cup mashed banana
  • 3/4 cup coconut oil melted
  • 2 1/2 tsp apple cider vinegar
  • 1 tsp peppermint extract
  • 1/3 cup water
  • 2 1/2 tsp The Myers Way® Gelatin

Servings: brownies

Units:

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8x8 baking pan.
  2. Combine dry ingredients, except gelatin and 2 ½ tsp of The Myers Way® Chocolate Paleo Protein.
  3. In a separate, medium-sized bowl, combine banana, coconut oil, apple cider vinegar, and peppermint extract.
  4. In a separate, small bowl, sprinkle gelatin and 2 ½ tsp of The Myers Way® Chocolate Paleo Protein on top of 1/4 cup water and allow to bloom 2-3 minutes. Whisk this mixture until thick, and then add to wet ingredients. Whisk to combine.
  5. Once the wet mixture is combined, slowly add the dry ingredients to the wet until completely mixed.
  6. Press the thick batter into the baking pan (it will be thick like cookie dough). Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

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