These Healthy Peppermint Brownies are the perfect low calorie and fudgy Festive treat that can be enjoyed year round! They have a fudgy peppermint brownie base filled with chunks of melted chocolate, and are topped with melted white chocolate and crushed peppermint candy canes.
Jump to Recipe
Why you will love these Healthy Peppermint Brownies
Not only does this recipe come together in less than 30 minutes, they are made with no oil, butter or an excess of added sugar- but you’d never be able to tell. They are super fudgy!
It is extremely easy and straightforward to make, and requires no added protein powder or “health food” ingredients.
For anyone who wants to impress their friends with a low calorie, macro friendly dessert for the Holidays- this is the dessert to make!
Macros for Healthy Peppermint Brownies
Per Brownie (12):
92 Calories
10g Carbs
4g Protein
4g Fat
2.5g Sugar
More Healthy Festive Dessert Recipes to try
If you love easy + healthy dessert recipes, you’ll love these:
The Best Healthy Gingerbread Cookies- only 26 calories each!
Candy Cane Cookies- Lower calorie, Vegan
Mini Gingerbread Cheesecakes- Low Calorie, High Protein
Ingredients & Substitutions for Healthy Peppermint Brownies
All purpose flour – This is the main dry ingredient, you could sub equal parts for spelt flour, oat flour or even gluten free flour
Cocoa Powder – ESSENTIAL for that brownie look and intense chocolate flavour!
Sugar free granulated sweetener- Like stevia or natvia. You can replace with equal parts normal sugar- I use Natvia
Baking Soda- No Baking Powder needed- Baking Soda helps the Brownies to lift slightly and have some cakey texture to it. However do not over-do it as we still want a fudgy end result. I find that using baking powder ensures a cakier result which I am not the biggest fan of.
Salt- Just a pinch, for flavour
Egg- Typical emulsifier for fudgy brownies, if you want to keep this recipe egg free, sub for extra 70g yogurt or applesauce and add 1/4 tsp baking powder or baking soda
Yogurt– Essential in healthy brownie recipes as it adds moisture and ensures a super fudgy result. I use a Vanilla flavoured high protein yogurt. You could use a plant-based yogurt to keep it dairy free or vegan.
Plant Milk- Can use any sort of liquid or milk
Peppermint Extract- Essential for that peppermint flavour
Sugar Free Milk Chocolate- I prefer to use block chocolate over chocolate chips as they melt way better. I like to use a mix of sugar free milk chocolate and dark chocolate. If you do not want to use sugar free chocolate you can use normal chocolate. I would also recommend the Lindt Peppermint Chocolate.
White Chocolate- Can omit the melted white choc drizzle
Candy Canes- Adds a nice touch, but this can be subbed out.
Tips
Cooking tips
- Use room temperature ingredients: This helps prevents air bubbles in the batter, ensuring a smoother batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
- Tap the brownie pan on your countertop before baking: This will pop any large air bubbles in the batter
- Leave to cool: Leaving the brownies to cool completely helps to further cook the batter without overcooking it in the oven. It also helps ensure the brownies cut better.
Storage
These brownies last 4 to 5 days in an airtight container at room temperature and up to a week in the refrigerator.
FAQ
Can I make it gluten free?
You can, just substitute equal parts oat flour or a gluten free flour mix.
What kind of yogurt should I use?
I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.
What zero calorie sweetener do you recommend?
My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.
What Sugar Free Chocolate do you recommend?
My absolute go to is the Lindt No Sugar Milk Chocolate. It melts so well in any baking recipe, it is by far the best sugar free chocolate I have used.
Healthy Peppermint Brownies
Ingredients
- 70 g all purpose flour
- 30 g cocoa powder
- 80 g zero calorie sweetener or any granulated sweetener
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 egg room temp
- 150 g yogurt room temp
- 1 tsp peppermint extract
- 30 ml milk I use soy milk
- 80 g sugar free milk chocolate 40g melted into batter, 40g chopped and incorporated into batter
- 2-3 mini candy canes crushed
- 20 g white chocolate
Instructions
- Preheat oven to 180c or 350f
- Whisk the egg and granulated sweetener until doubled in size- can use a hand whisk or stand mixer etc (takes about 5 minutes)
- Melt the chocolate in the microwave or on a double burner on the stove, add the plant milk, yogurt and cocoa powder and mix until well combined.
- Once cooled slightly, mix the yogurt and peppermint extract into the chocolate-cocoa mixture. Whisk until just combined.
- Add the egg mixture into the chocolate-cocoa mixture and mix until just combined! Do not overmix at this stage.
- Sift through the rest of the dry ingredients, and add the chopped chocolate and fold through until just combined.
- Add the batter to a lined brownie pan and bake for 18-22 minutes
- Drizzle with melted white chocolate and sprinkle crushed candy canes on top
- Let the brownies cool down in the pan before cutting into 12 slices
