Mint Chocolate Brownies (grain-free, gluten-free, dairy-free)

These grain-free, gluten-free and 100% whole grain mint chocolate brownies are ultra fudgy, minty, and easy to make!

For my most recent post on My Baking Addiction, I made these gluten-free mint chocolate chip brownies. Posting a grain-free recipe that’s also 100% whole grain was actually a first for me. I often post recipes with oats or oat flour that are gluten-free and whole grain, but when I do grain-free baking, I normally use nut flours.

Ultra Fudgy Mint Chocolate Brownies – grain-free, gluten-free, dairy-free and 100% whole grain!

Buckwheat was one of the flours I used in the book and I experimented with it in so many heavily spiced things like carrot cake, spice cake, and gingerbread. My thinking was that a few tablespoons of spices could make me like buckwheat but I was wrong.

The only thing that worked for me was cocoa powder. Toss in some cocoa powder and the buckwheat taste is totally undetectable! If you’ve never had buckwheat before, it tastes like dirt. Other pages describe it as “earthy” but I believe that’s just their polite way of saying, “Steer clear! This stuff tastes like dirt!” ;)

Mint Chocolate Brownies – ultra fudgy, grain-free, gluten-free, dairy-free and 100% whole grain!

So how are these brownies grain-free and 100% whole grain? It seems paradoxical. It turns out that buckwheat isn’t actually a grain at all, but a seed that’s finely ground like flour. Please read the buckwheat section on my Ingredients page for more info, if you’re interested. :)

Of the gluten-free ancient grains I used in the book (quinoa flour, teff, and buckwheat), this one was definitely my favorite because you can use it almost like whole wheat flour. By the way, I’ve made this recipe with whole wheat flour several times and it works! So there’s no need to go out and buy buckwheat, unless you want to try something new.

These mint chocolate brownies are super fudgy as long as you don’t overbake them, which is easy if you’re on the cautious side. There’s really no good way to test them other than digging into one of the corners, which I always do anyway once I pull a tray of brownies out of the oven. ;) The toothpick testing method just doesn’t work here.

Feeling in more of a cookie mood? I highly suggest making these mint chocolate cookies! There’s a secret ingredient in there, too (and it’s not beans!)

Grain-free fresh mint double chocolate cookies from
Grain-free fresh mint double chocolate cookies

Grain-free Mint Chocolate Cookies

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 brownies


  • 1 cup (125 grams) whole grain buckwheat flour or whole wheat flour1
  • 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy
  • 1/4 teaspoon salt
  • 3/4 cup + 1 tablespoon (182 grams) unsalted butter or coconut oil, melted and cooled slightly2
  • 1 1/2 cups (300 grams) granulated sugar, raw sugar or coconut sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons peppermint extract
  • 3 large eggs, room temperature
  • 1 1/4 cups semi-sweet chocolate chips or other add-ins (use dairy-free chocolate chips, if necessary)


  1. Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
  2. In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
  3. In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla and peppermint extracts. Once combined, add the eggs one at a time, and stir just until combined.
  4. Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 1 cup chocolate chips.
  5. Pour the batter into the 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 and then cover and store at room temperature for up to 4 days.


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

Source – My post on My Baking Addiction: Gluten-free mint chocolate chip brownies

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35 comments on “Mint Chocolate Brownies (grain-free, gluten-free, dairy-free)” — Add one!

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  • Michaela says
    January 11, 2017 @ 3:07 am

    How are these grain free or gluten free?

    • Erin replies to Michaela
      January 11, 2017 @ 11:15 am

      Check out the first paragraph after the second picture. :)

  • Angie | Big Bear's Wife says
    December 18, 2014 @ 4:52 pm

    earthy means dirt to me too haha. I love fudgy brownies and think that those are the only kind that should ever be made! Love these!

  • Nutmeg Nanny says
    December 18, 2014 @ 3:13 pm

    Haha “it tastes like dirt.” I once made a beet green pesto that I called “earthy” and my husband politely ate it but later told me it tasted like dirt and I never had to make it again…haha. I really loved the addition of buckwheat in my cake I made and I love it in these brownies. They look totally ooey and gooey and I want a giant plate!

    • Erin replies to Nutmeg Nanny
      December 18, 2014 @ 9:17 pm

      Haha. That was nice of your husband to politely eat it. I would’ve been like, “Eww. No. Why’d you do this?!”

  • Kirsten/ComfortablyDomestic says
    December 18, 2014 @ 5:35 am

    I absolutely adore buckwheat flour. I can’t wait to try these brownies!

  • Nancy P.@thebittersideofsweet says
    December 18, 2014 @ 4:55 am

    I haven’t even heard of buckwheat flour but I will definitely be giving these a try with whole wheat! They look great!

  • Beate says
    December 18, 2014 @ 2:21 am

    Peppermint and chocolate combined is mine – and yes only my – addiction. After Eight are my secret downfall – that is until now; your mint chocolate brownies sound and look absolutely amazing. Oh, what I would give for the chance to grab one right out of the screen…

    • Erin replies to Beate
      December 18, 2014 @ 9:25 pm

      Really?! You’re lucky to only have one addiction. ;) At least it’s a good addiction. :D

  • Rose | The Clean Dish says
    December 18, 2014 @ 1:25 am

    I have yet to try buckwheat! I’ve been focusing on no-bake treats but once I’ll hop on the buckwheat train, I’ll be trying these brownies – yum!

    • Erin replies to Rose | The Clean Dish
      December 18, 2014 @ 9:26 pm

      I hope you’ll enjoy them if you try them! I’m not in love with buckwheat flour but it’s all good in chocolatey stuff. :)

  • Nora (A Clean Bake) says
    December 17, 2014 @ 11:28 pm

    Before testing your recipes for your book I never would have believed that cocoa powder could so successfully cover up the taste of buckwheat flour (which tastes like grass mixed with gym socks otherwise). But you long ago made a convert out of me and I am going to make these this weekend!

    • Erin replies to Nora (A Clean Bake)
      December 18, 2014 @ 9:27 pm

      Haha. I wish I would have written grass mixed with gym socks to make it clear that buckwheat without cocoa powder is really nasty stuff. ;) I hope that you’ll love the brownies as much as we did! Let me know how they come out. :)

  • Melissa from says
    December 17, 2014 @ 8:49 pm

    They look so decadent!

  • Heather | girlichef says
    December 17, 2014 @ 6:10 pm

    These look fudgy and irresistible – I love that they’re studded with chocolate chips, too!

  • claire @the realistic nutritionist says
    December 17, 2014 @ 6:05 pm

    Why oh why are you not my neighbor!

  • Nikki @ NikSnacks says
    December 17, 2014 @ 5:44 pm

    My clients are always asking me for sweet treats like your brownies made with alternative flours. I will put these on my “Nik Snacks Approved” list of items!

  • Rainier Sielaff says
    December 17, 2014 @ 8:22 am

    Where do you get peppermint extract here in Germany?!!! There are so many yummy-sounding recipes I want to try for the holidays, but I can’t find the peppermint for baking! Help :-)

  • Liz says
    December 17, 2014 @ 2:42 am

    Perfect for the holidays, but I’d eat these beauties any day of the week/month/year!!!

    • Erin replies to Liz
      December 18, 2014 @ 9:34 pm

      So true! Definitely good year-round. :)

  • Martha @ A Family Feast says
    December 16, 2014 @ 10:30 pm

    I’ve never baked with buckwheat flour – but these look delicious!

  • Paula - bell'alimento says
    December 16, 2014 @ 9:46 pm

    I need to get my hands on some buckwheat flour! These look ah-mazing.

  • Brenda@Sugar-Free Mom says
    December 16, 2014 @ 9:21 pm

    I agree about the buckwheat flour tasty very “earthy” or well….dirty lol! I’ve used it once in a banana bread but the other half was with gluten free flour blend and with the fruit in there i was really good. I bet with cocoa powder to mask the flavor it’s awesome! It looks awesome anyway!

    • Erin replies to Brenda@Sugar-Free Mom
      December 18, 2014 @ 9:40 pm

      Thanks, Brenda! And I found buckwheat to be fine when it was mixed in with another flour but 100% buckwheat without cocoa powder makes me gag! Bla. Straight into the trash!

  • Baby June says
    December 14, 2014 @ 12:16 am

    Wow, those sound just amazing! Love that they use buckwheat flour, that’s a great gluten-free option. :)

    • Erin replies to Baby June
      December 15, 2014 @ 8:47 pm

      Thanks! And I agree, as long as it’s hidden behind cocoa powder. ;)


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