Paleo Chocolate Covered Thin Mint Fudge Brownies

Chocolate Covered Thin Mint Fudge Brownies • Paleo, grain-free, gluten-free, dairy-free and soy-free

You must make this recipe if you are craving chocolate, mint, ice cream or a savory delicious treat!

The brownies in this recipe are over the top chocolaty, moist and fudgy. They are made completely free of wheat flour, grains, gluten and dairy like everything else I make and post on this blog. There is no sacrificing taste when substituting real whole food ingredients to make a delectable treat like this one and these brownies are proof of that.

They are made thin (about 1/4-inch thickness) and coated in a minty dark chocolate sauce. They are great when eaten cold or as a frozen chocolate treat. My husband loves eating them frozen and describes them as one of the most amazing mint, ice cream-like chocolate frozen treats. These are truly a delicious combination of just the right texture and minty flavor, super smooth, light and refreshing.

Trust me when I say, your family, friends, neighbors (paleo or not),  will love them!

Paleo Chocolate Covered Thin Mint Fudge Brownies

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5.0 from 4 reviews
Chocolate Covered Thin Mint Fudge Brownies • Paleo, grain-free, gluten-free, dairy-free and soy-free
  • ¾ cup almond flour
  • ½ cup raw coconut palm sugar
  • ⅓ cup raw cacao powder
  • ⅛ teaspoon salt
  • 1 egg, room temperature
  • ¼ cup coconut oil, melted
  • ¼ cup full fat coconut milk
  • 2 teaspoons vanilla extract
Chocolate Coating:
  • 1 cup dark chocolate chips
  • 2 tablespoons coconut oil, melted
  • ½ teaspoon mint extract
  1. mix together the almond flour, coconut sugar, raw cacao powder and salt
  2. in a separate bowl, whisk together the egg, coconut oil, coconut milk and vanilla extract
  3. using a rubber spatula, gently mix in the dry ingredients with the wet to form a batter
  4. pour batter evenly across the bottom of an 8x8-inch baking pan lined with parchment paper. Make sure paper cover all four sides of the pan.
  5. bake at 350°F until a toothpick inserted into the center comes out clean, approximately 10 minutes
  6. set pan to cool on a wire rack, then cut brownies into approximately 2-inch squares
  7. freeze brownies for about 30 minutes
  8. melt dark chocolate chips slowly over low heat in a bowl over simmering water (double boiler)
  9. add coconut oil and mint extract to the melted chocolate and mix to combine ingredients
  10. remove brownies from freezer and using a fork, dip each one, one at the time, in the chocolate being sure to cover completely
  11. place them on a baking sheet lined with parchment paper and refrigerate until chocolate hardens

Recipe serves about 10 people. Keep refrigerated or frozen.


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Love to hear from you & see your photo! Please comment below.


  1. raw naturals January 29, 2014 at 5:28 am Reply

    Believe you have a misprint on baking brownies for only 10 minutes

    • adriana January 30, 2014 at 6:07 pm Reply

      10 minutes is the correct time. The brownie is thin so it cooks very fast. However, to check when it is done, it is best to insert a stick into the center and if it comes out clean then it is ready.

  2. Maryann Rondeau February 3, 2014 at 7:27 am Reply

    These were awesome! Made them for superbowl Sunday. They did take about 20 minutes to bake though.

  3. Kacie February 10, 2014 at 12:28 pm Reply

    These look so delicious! I can’t wait to try them soon. Can never get enough mint and chocolate together!

  4. Deanna February 11, 2014 at 5:56 pm Reply

    Perfect beyond perfect. The mint flavor is exactly right (my husband and I are both *zealots* about mint chocolate pairings and have tried every chocolatier’s version…this recipe is GOOD!!!). I love the truffle-like density and decadence of the brownie inside. I took a picture of mine but it doesn’t look like I can share it here in the comments…I will try to tag you in an instagram or something! Thank you!!

    • adriana February 11, 2014 at 6:53 pm Reply

      Deanna, Thank you so much for your feedback and kind words! I really appreciate it. I added a function to my website and now you can upload pictures along with your comments. If you still would like to post it here that would be great! 🙂

      • Deanna February 11, 2014 at 8:12 pm Reply

        Hee hee. Well, my picture is not beautiful or professional, but I was thrilled with how these turned out, and my husband loved them! Soooo delicious. Thank you Adriana!

  5. Julie February 12, 2014 at 8:52 pm Reply

    Hi Adriana how are you…I really want to make this recipe but we cant get the chocolate chips you use here in Australia so I was going to use some chocolate in a block and cut it up but don’t know how much 1 cup is so can you please provide the measurements in grams for a cup of the chocolate chips please….Julie xx

    • adriana February 13, 2014 at 11:26 am Reply

      Julie, there are about 175g in a cup of chocolate chip.

  6. AmyD March 1, 2014 at 6:01 pm Reply

    DA-BOMB! Thank you for this recipe, it was perfect! I didn’t have mint, so I just made the brownie. I made brownie “muffins” at a sad attempt at portion control, ha! 10 min @350 cooked them perfect that way.

    • adriana March 2, 2014 at 2:43 pm Reply

      Awesome!! Thank you

  7. Deanna April 24, 2014 at 6:11 pm Reply

    Well, I am OBSESSED with this recipe!! I’ve made it as written three times (!!), and today I made “Mendiants” using just the mint coating part. I wanted to share here because I wasn’t even willing to try anyone else’s take on a “paleo Mendiant”…I knew I wanted to try making them with your mint-chocolate-coconut oil mixture! And I think it worked beautifully, and yes, they taste amazing :-).
    Mendiants are a French confection; disks of chocolate with dried fruit, nuts, seeds, etc. on top. But I knew I wanted to make mine mint using your recipe, and I used roasted walnuts and dried blueberries on top. If these little treats contained any more superfoods, they’d accidentally cause world peace! 😉
    Thank you again Adriana for your brilliance, and for loving chocolate and health as much as I do!!

    • adriana April 25, 2014 at 9:11 am Reply

      Thank you so much Deanna. I would also love it if you shared your recipe here! They look amazing 🙂

  8. Julie April 24, 2014 at 8:01 pm Reply

    Hi Deanna would you mind posting up the recipe for these little beauties please…..they look so delicious and I would love to make some….Julie xx

  9. Deanna April 25, 2014 at 9:35 am Reply

    Hee hee…I used THIS recipe from Adriana (this very page we are on) — the “mint chocolate coating” for the “Paleo Chocolate Covered Thin Mint Fudge Brownies” — and so that’s why I posted my pic here.
    I guess in terms of “method”:
    1) I made the coating exactly as directed above on this very page,
    2) plopped little circles onto a silicon mat (this one:
    3) placed my dried blueberries and roasted walnut pieces on top, then let them refrigerate for 30 minutes.
    Voilà! 😉
    To read more about Mendiants (and their history), check out this blog:

  10. Dobie May 17, 2014 at 6:24 am Reply

    Oh my gosh! I made these and they are to die for!!! Super simple and crazy delicious. The texture of the brownie …fantastic! Unfortunately I didn’t have peppermint extract (I have some now, so I’ll be using it next time when I make these for my sisters graduation party) but I just substituted it with mint leaves (boiled and made into a paste then added to the melted chocolate). They came out great. Five stars! Thanks for sharing. 😀

  11. belle June 2, 2014 at 4:50 am Reply

    Can I use honey instead of coconut palm sugar?

    • adriana June 3, 2014 at 1:10 pm Reply

      Belle, you can use honey. Since honey is sweeter than coconut sugar, use half the amount.

  12. Valerie June 4, 2014 at 5:07 am Reply

    Sorry I’m confused. This recipe says paleo but uses dark chocolate chips for the chocolate coating. Do you have a way to not use the dark chocolate chips and use raw cacao powder instead? I’m trying to follow strictly paleo so any suggestions to substitute the dark chocolate chips would be great.

  13. Vi January 26, 2015 at 9:11 am Reply


    How can I substitute extract for fresh mint?

    • adriana January 26, 2015 at 10:01 am Reply

      Absolutely. I would take a handful of fresh mint and grind it into small pieces first with a coffee grinder or my food processor. Please let me know how it turns out.

  14. Stephanie Rowland February 20, 2015 at 6:22 am Reply

    Do you mind reposting the link for the dark chocolate chips you used that are paleo? I can’t seem to locate it! I found some that were just dark chocolate and cane sugar… are those okay??

    • adriana February 20, 2015 at 9:21 am Reply

      Hi Stephanie, I have a link to all of the products I used just below the recipe. When buying chocolate, looks for brands that are soy-free. Enjoy life brand is soy, gluten, dairy, nut free.

  15. Yoli July 2, 2015 at 10:43 am Reply

    Hello, can i make these as a cupcake? I like to keep it easy to grab and go and less clean up.


    • adriana July 3, 2015 at 1:00 pm Reply

      Yoli, I don’t think this recipe will be very good for muffins. The texture of the brownies is pretty fudgy and it does not rise during baking. You can try and maybe I am wrong 🙂 Another option is to cut it into squares and have it as easy grab and go snack.

      • Yoli July 3, 2015 at 1:12 pm Reply

        Hi Adriana, I did make it in the muffin pan and they came out great. The only thing is that the mint covered was really thick so I added some MCT oil to thin it out. My family didn’t like the covered part, just the brownie. Will make it again but without the thin mint.

        Thanks for getting back to me,


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