Mint Choc Chunk Brownie

These chocolate chunk brownies are absolutely epic and the perfect, indulgent dessert for when you need a super chocolatey fix.

For more healthier dessert options check out our latest book, Paleo Primer: A Second Helping.

Serves: 8

Prep: 15 Mins

Cook: 20-28 Mins


  • 100g butter
  • 150g dark chocolate (85% cocoa solids) plus another 50g chopped into chunks (85% cocoa solids)
  • 50g almond butter
  • 3 eggs
  • 100g xylitol (or use honey, unrefined cane sugar or coconut sugar)
  • 100g ground almonds
  • 1-2 tsp. peppermint extract
  • 1 heaped tbsp. cacao nibs


  1. Preheat the oven to 180°C/350°F/gas mark 4. Line an 8.5-inch square baking/roasting tin (at least 2 1/4 inch deep) with greaseproof paper.
  2. Melt the butter and 150g of the chocolate (save 50g for chocolate chunks) in a heatproof bowl suspended over a saucepan of simmering water. Once melted remove from the heat and stir in the almond butter and peppermint extract.
  3. Beat the eggs, xylitol and ground almonds together in a food processor or blender until it forms a cake batter.
  4. Add the egg mixture to the melted chocolate and finally, stir in the chocolate chunks.
  5. Pour the mixture into the prepared tin, sprinkle over the cacao nibs and bake for around 20-28 minutes.
  6. The top of the brownie should have a light brown crust that starts to crack. Before removing from the oven insert a knife/skewer into the centre, it should still be a little fudgy in the middle. If in doubt it’s better to remove from the oven check properly and put them back in. It’s easy to overcook brownies.
  7. Once baked, remove from the oven and allow to cool for 20 minutes before cutting into squares and serving with fresh strawberries.