Paleo Peppermint Brownies with Chocolate Frosting

The best ever Paleo Peppermint Brownies with a homemade chocolate frosting on top! These are the ultimate holiday brownie recipe and they also happen to be gluten-free, nut-free and hands down better than any boxed brownie mix.

  • Prep Time: 5 mins
  • Cook Time: 22 mins
  • Total Time: 30 mins

Yield: 9-12 brownies 1x



Paleo brownies:

  • 1 cup tahini*
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 2 pasture-raised eggs*
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract (you can add more if you want more peppermint flavor)
  • 1/3 cup + 2 tablespoons cacao powder (not coca powder)
  • 1 teaspoon baking powder
  • Sea salt to taste
  • 1/2 cup dark chocolate chips (code RACHL for free shipping)
Chocolate Frosting:

  • 1 cup dark chocolate chips (code RACHL for free shipping)
  • 1/4 cup non-dairy milk (not full-fat coconut milk!)


  1. Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper and grease well
  2. Creamy together the tahini, maple syrup, coconut sugar, eggs, peppermint extract and vanilla
  3. Mix in the cacao powder and baking powder until well combined (it will be thick!)
  4. Fold in dark chocolate gems then add batter to baking dish and sprinkle with sea salt if desired
  5. Bake in oven for 22-25 minutes (or until toothpick comes out clean when you poke the brownies)
  6. While the brownies bake, begin making chocolate frosting by adding together the chocolate chips and non-dairy milk to a small sauce pan
  7. Melt over medium low heat until smooth and creamy, stirring consistently
  8. Remove from heat and put in fridge to set – stirring every 2 minutes or so
  9. Once the brownies are done, allow them to cool for a few minutes (this is key so they set!) frost them with chocolate frosting and sprinkle extra peppermint candies on top or sprinkles if desired!


*Store in airtight container for 3 days or fridge for 5 days. You can also freeze for longer!

  • Author: Rachel