These Paleo Double Chocolate Thin Mint Brownies are the ultimate treat! Rich, Fudgy brownies with a minty twist. Perfect for Valentine’s Day! They are grain free, gluten free, dairy free, and absolutely delicious!

a stack of Double Chocolate Thin Mint Brownies

Most desserts are my love language, but especially brownies! These Paleo Double Chocolate Thin Mint Brownies have all the taste of the classic Girl Scout cookie. They are super rich, chocolatey, and amazing with a tall glass of almond milk! If you aren’t a mint person, you can simply omit the peppermint extract for more traditional brownies.

What Ingredients You Need for these Paleo Double Chocolate Thin Mint Brownies

I got most of these ingredients on Thrive Market! Thrive is an amazing online retailer that sells healthy pantry staples (and more) at prices that are cheaper than most grocery stores. You can click here to get 25% off your first order plus a free gift!

An 8×8 brownie pan is your best bet for these. 9×9 will also work, but just note you may need to adjust cooking time and they will be slightly thinner.

a slice of Double Chocolate Thin Mint Brownies

How to Make These Paleo Thin Mint Brownies:

Pre-heat the oven to 350.

First, melt the dark chocolate (or chocolate chips) and oil together in the microwave and mix well until combined. You can do this in increments of 30 seconds, stirring in between. Set it aside to cool slightly.

Mix the eggs, apple sauce, coconut sugar, vanilla, and peppermint extract together well using a fork. Slowly pour in the chocolate/oil mixture while stirring and mix until fully combined.

In a separate bowl, mix the almond flour, coconut flour, cacao powder, baking soda, and salt until combined. Pour the dry mixture into the wet mixture and stir gently (do not over mix – it may change the texture of your brownies). Add in the chocolate chips (if desired).

Bake for 13-15 minutes until the top is set. Let the brownies cool for 30 minutes before slicing into them.

If desired, melt an additional 1/3 cup of chocolate + 1 tbsp oil and spread it over the tops of the sliced brownies.

Serve with a big glass of almond milk and enjoy! 🙂

brownies in a baking pan

Where To Store These Paleo Brownies

You can keep them covered with foil on the kitchen counter for up to 5 days. Alternatively, you can store them in the fridge for up to a week, or you can freeze them for 2-3 months.

chocolate brownies in a baking pan

If you try these brownies, be sure to tag me on Instagram @maryswholelife so I can see your creations! If you try them and love them, a rating and review on the blog post would be so appreciated.

Other Paleo Desserts To Try:

Strawberry Shortcake

Paleo Vegan Key Lime Pie Bars

Paleo Vegan Chocolate Mousse

Happy baking! And Happy Valentine’s Day!

XO,

Mary

*This post contains affiliate links. This means if you use one of my links to make a purchase, I may receive a small commission at no additional cost to you. Thanks for supporting Mary’s Whole Life! 

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paleo brownies
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Paleo Double Chocolate Thin Mint Brownies

Yield: 9 brownies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These Paleo Double Chocolate Thin Mint Brownies are the ultimate treat! Rich, Fudgy brownies with a minty twist. Perfect for Valentine’s Day! They are grain free, gluten free, dairy free, and absolutely delicious!
5 from 4 votes
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Ingredients

  • 4 oz dark chocolate , I love Hu Chocolate for paleo! Enjoy Life is a good allergen friendly brand, too.
  • ¼ cup olive oil , or coconut oil
  • 2 eggs
  • ¼ cup unsweetened applesauce
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract, omit for traditional brownies
  • â…“ cup almond flour
  • 1 tbsp coconut flour
  • â…“ cup cacao powder
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup chocolate chips, optional

Optional chocolate drizzle topping

  • â…“ cup dark chocolate
  • 1 tbsp coconut or olive oil

Instructions
 

  • Preheat the oven to 350. Spray a 8x8 baking pan with cooking oil or line with parchment paper.
  • First, melt the dark chocolate (or chocolate chips) and oil together in the microwave and mix well until combined. You can do this in increments of 30 seconds, stirring in between. Set it aside to cool slightly.
  • Mix the eggs, apple sauce, coconut sugar, vanilla, and peppermint extract together well using a fork. Slowly pour in the chocolate/oil mixture while stirring and mix until fully combined.
  • In a separate bowl, mix the almond flour, coconut flour, cacao powder, baking soda, and salt until combined. Pour the dry mixture into the wet mixture and stir gently (do not over mix – it may change the texture of your brownies). Add in the chocolate chips (if desired) and stir.
  • Add the mixture to a 8x8 baking pan and use a spatula to spread it out evenly. Bake for 13-15 minutes until the top is set. Let the brownies cool for 30 minutes before slicing into them.
  • If desired, make the chocolate topping/drizzle. Melt the chocolate and oil and stir well. Drizzle over the tops of the brownies and spread it out using a knife.
  • Serve with a big glass of almond milk and enjoy! 🙂

Nutrition

Calories: 263kcal, Carbohydrates: 21g, Protein: 4g, Fat: 19g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 133mg, Potassium: 205mg, Fiber: 4g, Sugar: 11g, Vitamin A: 62IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 3mg
Course: Dessert
Cuisine: American
Calories: 263
Author: Mary Smith