Mint Chocolate Chip Paleo Brownies
These mint chocolate chip paleo brownies deliver a rich cocoa profile with a cool mint finish, using avocado for moisture and structure instead of grain-based flours. The batter bakes well in an 8 × 8 pan or in muffin cups for a cupcake format. The recipe is kid friendly and pairs well with a simple mint chocolate paleo frosting.
Mint Chocolate Chip Paleo Brownies: Ingredients
| Ingredient | Amount |
|---|---|
| Pastured eggs, room temperature | 4 |
| Butter or coconut oil, melted | 1⁄4 cup |
| Mint extract | 1 teaspoon |
| Grade B maple syrup | 1⁄4 cup |
| Ripe avocado, mashed | 1 cup (about 2 small) |
| High-quality cacao powder | 1⁄2 cup |
| Baking soda | 1 teaspoon |
| Cream of tartar | 2 teaspoons |
| Fine sea salt | Pinch |
| Coconut flour | 4 tablespoons |
| Dark chocolate chips | 1 cup |
| Optional frosting | Simple chocolate paleo frosting with mint |
Directions
-
Preheat the oven to 375°F. Line an 8 × 8 inch pan with parchment or line a muffin tin with paper liners.
-
In a mixing bowl, whisk the eggs. Add melted butter or coconut oil, mint extract, and maple syrup. Blend in the mashed avocado until smooth.
-
In a separate bowl, combine cacao powder, coconut flour, baking soda, cream of tartar, and salt.
-
Fold the dry mixture into the wet mixture until well combined. Stir in the chocolate chips.
-
Spread batter into the prepared 8 × 8 pan or portion into muffin cups. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
-
Cool for 20 minutes before slicing or icing. For cupcakes, cool fully before frosting.
Pan and Portion Guidance
| Format | Bake guidance |
|---|---|
| 8 × 8 inch pan | About 20 minutes at 375°F |
| Standard cupcakes (12) | 14 to 18 minutes at 375°F |
| Mini cupcakes (24) | 10 to 12 minutes at 375°F |
Texture and Flavor Controls
| Goal | Adjustment |
|---|---|
| Fudgier brownies | Reduce bake time by 1 to 2 minutes and chill before slicing |
| Sweeter profile | Increase maple syrup by 1 tablespoon or use semi-sweet chips |
| Stronger mint | Increase mint extract to 1.5 teaspoons or use mint chips if compliant |
| Darker chocolate | Use extra dark chips or add 1 tablespoon cacao powder |
Storage and Make Ahead
| Condition | Recommendation |
|---|---|
| Room temperature | Store sliced brownies in an airtight container up to 24 hours |
| Refrigerated | Store up to 4 days; bring to room temperature before serving |
| Frozen | Wrap tightly and freeze up to 1 month; thaw overnight in the refrigerator |
Allergen and Compliance Notes
This recipe is grain-free and gluten-free. Use coconut oil to keep it dairy-free. Verify that chocolate chips align with your Paleo standards and do not include soy lecithin if you avoid it.
Pairing Suggestion
Top with the 3-ingredient paleo chocolate frosting flavored with mint extract. The whipped ganache structure complements the moist crumb from avocado and coconut flour.
Frequently Asked Questions
Do I have to use avocado?
No, but avocado provides moisture and a fine crumb without grains. If substituting, use 1 cup pumpkin puree and reduce maple syrup by 1 teaspoon; texture will be slightly more tender.
Can I reduce the sweetener?
Yes. You can drop maple syrup to 3 tablespoons. Flavor intensity from cacao and mint will become more prominent.
Can I omit cream of tartar?
Cream of tartar reacts with baking soda to support lift. If omitted, expect a slightly denser crumb.
Hi! What a nice recipe. I would love to make this. But I’m from The Netherland and cream of tartar is unknown to me. Hopefully substituting it with baking powder (http://whatscookingamerica.net/Q-A/CreamTartar.htm) will work 🙂