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Flourless Peppermint Fudge Brownie Bars
If you are a dark chocolate lover, promise me that you’ll make these flourless peppermint fudge brownie bars as soon as possible.
Dark chocolate and peppermint is a match made in heaven, don’t you agree?
(By the way, if you are one of crazy people who don’t like mint and chocolate together, we can’t be friends just leave it out or substitute another flavoring of your choice like orange extract)
But these are so rich and chocolately and fudgey and everything a decadent brownie bar should be.
And the even better news is that they are completely flourless! No flour! You won’t believe it!
I can’t even……
Just make them, okay? 🙂
Flourless Peppermint Fudge Brownie Bars Recipe
(Paleo and Gluten Free)
- 4 eggs
- ¼ cup butter, melted (use coconut oil for dairy free option)
- ½ cup pure maple syrup or sweetener of choice
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract
- pinch of sea salt
- ½ cup cacao powder or unsweetened cocoa powder (I use THIS)
- ½ cup chocolate chips or dark chocolate pieces (I use THESE)
- ¼ cup chocolate chips or dark chocolate pieces
- 1 tablespoon butter (use coconut oil for dairy free)
- Preheat oven to 350 degrees F.
- Mix eggs, melted butter, maple syrup, vanilla, peppermint extract and sea salt together until well combined.
- Stir in cacao (or cocao) powder and stir until silky smooth. I use an immersion blender to get it nice and smooth.
- Pour the batter into a parchment lined (or well greased) 8x8 baking pan (batter will be very runny).
- Sprinkle ½ cup of chocolate chips all over the top.
- Bake for 25 minutes and then let cool.
- When the brownie bars are cool to the touch, make your chocolate topping by melting chocolate chips and butter over low heat and stir until smooth and melted.
- Spread chocolate topping all over the brownie bars.
- Place in the refrigerator for at least one hour (they are best after at least 4 hours of being in the fridge, though). Enjoy!
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Wow! These look and sound amazing!
Thank you!! We love them (maybe a little too much lol)
Since I can’t have sugar, could I use xylitol instead of the maple syrup? Will it change the consistency in any way? Thanks.
Any sweetener will work!
Do you think this recipe would work with flax/chia eggs as replacement for the eggs for those with egg allergy?
It’s hard to say! I haven’t tried it with this recipe so I can’t say for sure. But the flax or chia egg usually works great for me so I would think it would work just fine for this one, too. Let me know if you try it!
I made them yesterday and have another batch in my oven at the moment ! They’re so delicious !!! I put almond extract instead of peppermint. The consistency is amazing and they taste divine, thanks !!!
Woo! Love that!
Would these be good with carob powder? I have cacao ordered and on the way but won’t get here until Monday! 🙁 should I wait to make these!?
Hi Sunnie, I just made them with carob powder. They were great. Tasted just like Kelly’s.
Hi Sunnie! I’m not sure!! It’s been a loooong time since I’ve used carob powder and I can’t quite remember a lot about it. I’m no help 🙂
Looks great, any thought I what would be a good replacement for the eggs? One of my worst food intolerances is eggs.
Maybe flax or chia egg? I haven’t tried it with a flax egg before, so I’m not 100% sure it would turn out, but I usually have had success with using flax eggs in place of eggs for most recipes.
I will give Flax seed a try. Thanks!
Wow, these look amaaaaazing! Any delicious and flour-less way to get more chocolate in my system is VERY welcome! ..plus they are minty?! Too awesome! Thanks for sharing. xx
haha! I’m a huge fellow chocolate lover, too 🙂
For being brownies these taste like candy brownies. Not soft not hard out of the fridge. I used swerve for a LC option and forgo the topping and put 70% organic cocoa dark chocolate nuggets on the top. I used 1 tsp peppermint. Very yummy. Best LC dessert I’ve made in a long time.
Thanks, Kelly! They are a favorite around here, too 🙂
Looking forward to making these! May top with chocolate whipped cream
Yum – that sounds good!! Hope you like them!
How many carbs per serving or even total would work? Looking for low or no carb desserts for my best friend.
Do you have the nutrition information in these?
Do you use dark chocolate chips? Or regular (dairy-free) chips? Trying to see if the dark chocolate would be too strong if used I chips for both the batter and topping.
I like to use dark chocolate chips only because I’m a huge dark chocolate lover and it’s never too strong for me 🙂 In my opinion, you can’t go wrong with either!
Just made these, substituted maple syrup for swerve and didn’t add the frosting yet. The little I tasted was good but too much peppermint and I love peppeemint so I’ll try again with less peppermint.