Grain Free Mint Chocolate Brownies

Mint Chocolate Brownies stacked on White Plate
Photo by Marta Dzedyshko from Pexels

SERVINGS 15 min.          Cook Time 20 min.          Ready In 35 min.          Yield 15 brownies



  • 1 cup Whole Grain Buckwheat or Whole Wheat Flour
  • 3/4 cup Cocoa Powder, sifted if lumpy
  • 1/4 tsp Salt
  • 3/4 cup + 1 Tbsp Unsalted Butter or Coconut Oil, melted and cooled slightly
  • 1-1/2 cups Granulated Sugar
  • 1 tsp Vanilla Extract
  • 2 tsp Peppermint Extract
  • 3 Large Eggs
  • 1-1/4 cups Semi-sweet Chocolate Chips or other add-ins
  1. Preheat oven to 350o F and line an 8”x8” pan with parchment paper.
  2. Stir together the flour, cocoa powder, and salt. Set aside.
  3. In a separate bowl, stir together the melted butter or coconut oil, sugar, and vanilla and peppermint extracts. Add eggs one at a time and stir just until combined.
  4. Add dry mixture to the wet and stir just until almost no streaks of flour remain. Do Not Over Mix! Fold in 1 cup chocolate chips.
  5. Pour batter into prepared pan and bake for 16-20 minutes or until the brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center or sides will come out wet. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
  6. Sprinkle 1/4 cup additional chocolate chips on top, if desired.
  7. Let cool completely. Cover and store at room temperature for up to 4 days.

1. You must use buckwheat and not whole wheat for grain-free / gluten-free version.
2. For a dairy-free version, use coconut oil. If you use unrefined coconut oil, these will likely have some coconut flavor to them. Refined coconut oil has no coconut taste or smell.


Scroll to Top