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Crunchy Mint Chocolate Brownies

These crunchy mint chocolate brownies are fluffy and fudgy with a perfect pop of mint chocolate in every bite. Using oat flour and HU Mint Chocolate, you’ll be surprised at just how easy it is to whip these up for family and friends. 

Why you'll love this recipe:

  • This recipe is easy, no mixer required and the results are perfectly fudgy center brownies.
  • Use HU Chocolate chunks you can switch up the flavors whenever you want using the same recipe.
  • These crunchy mint chocolate brownies are made with oat flour which are a great source of dietary fiber and added protein. Oat flour offers significantly more nutritional benefits than white flour.
  • Kids and adults will love these brownies which is a win, win! 
  • Add chocolate chips for a even more chocolate in these crunchy mint chocolate brownies. 
mint chocolate brownies

Can you make this recipe ahead of time?

Yes, store your crunchy mint chocolate brownies in a air tight container on the counter for up to 4 days or in the fridge for up to 6 days. You can also freeze these brownies in a air tight freezer bag for up to 30 days. Let them defrost completely prior to serving. 

mint chocolate brownies

Benefits of oat flour

These crunchy mint chocolate brownies use oat flour which is packed with nutritional benefits. Oat flour is made with ground oats and most of the time only contains one ingredient—whole grain oats. You can even make your own oat flour at home with a high-speed blender or purchase store-bought varieties at some grocery stores. I am using Bob’s Red Mill Oat Flour. It is said that oat flour may sustain energy levels, have cardiovascular benefits, lower cholesterol, rich in vitamins and minerals and 1 cup has 15.3 grams of protein.

Can you use other chocolate brands?

Yes. I use HU Kitchen Chocolate since there are no added ingredients in their chocolate and it tastes amazing in these crunchy mint chocolate brownies. You can substitute with your favorite chocolate bar brand and flavor. 

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Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for these crunchy mint chocolate brownies. 

Oat Flour: you can substitute oat flour with all-purpose flour 1:1. The texture will be different and not quite as dense. 

Whey Protein Concentrate: this recipe uses one serving of Bob’s Red Mill Whey Protein Concentrate. As has been noted below this recipe has only been tested with this unflavored concentrate as it has almost the identical texture to oat flour. You can substitute this with additional oat flour 1:1. 

Cocoa Powder: I am using Volupta Organic Cocoa Powder. You can substitue with Dutch Process Cocoa powder. 

Butter: this recipes uses butter. You can substitute with melted coconut oil or a 50/50 of the two. 

Eggs: the fat from the eggs provides a more fudgy texture to these brownies. 

Coconut Sugar: using coconut sugar which is a great alternative to plain white sugar or brown sugar. You can substitute half the sugar with Swerve brown sugar replacement. Do note, the replacement sugar does tend to dry out the brownie some. Pull them from the oven a little earlier than the recipe states if you use half and half. 

Mint Chocolate: this recipe is using a HU Kitchen Crunchy Mint Chocolate bar. You can substitute with your favorite brand and flavor for additional options. Note macros may change. 

mint chocolate brownies

How to make these crunchy mint chocolate brownies

Step 1: preheat and prep

Preheat the oven to 350 degrees Fahrenheit. Line a 8 x 8 inch baking dish with parchment paper overlapping the sides. This will help remove the brownies from the pan when done baking. 

Prep the chocolate but using a knife chop into small chunks. Optional, save the second half to sprinkle on top before baking. 

Step 2: mix dry ingredients, wet ingredients and combine

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Add the dry ingredients to a bowl. Whisk together oat flour, whey, cocoa powder, salt and baking powder and set aside. 

Melt the butter using either the stove top or microwave. Add all the wet ingredients to a bowl. Whisk together melted butter, eggs, coconut sugar and vanilla until well combined. 

Add the dry ingredients to the wet ingredients and mix with a spatula until well combined. Once combined the consistency should be thinner than cookies but not as thin as cake. 

Step 3: add the chocolate chunks

Fold in the chocolate chunks and add the batter to the parchment lined pan. 

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Step 4: bake

Bake at 350 degrees Fahrenheit for 25-28 minutes until the top is done and a toothpick comes out relatively clean. I do like the toothpick to come out with a smidge of batter to make these crunchy mint chocolate brownies extra fudgy. Personal preference. 

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If you like this recipe be sure to check out some of our other easy meals!

Yields 

12 servings 

MyFitnessPal

“ohsnapmacros Crunchy Mint

Chocolate Brownies”

5 from 1 Review

Ingredients

Adjust Servings
1/4 cup (30g) Bob's Red Mill Oat Flour
1/4 cup (19g) Bob's Red Mill Whey Protein Powder*
1/4 cup + 1 Tbsp. Cocoa Powder
1/4 tsp. salt
1/4 tsp. baking powder
1/2 cup (1 stick) unsalted butter, melted
2 eggs
1 cup Coconut Sugar
1 tsp. vanilla
1/2 HU Crunchy Mint Chocolate Bar

Nutritional Information

Total Servings: 12
Serving Size: 1 brownie
188 Calories
10 Fat (g)
22 Carbs (g)
4 Protein (g)
1 Dietary Fiber (g)
33 Sodium (mg)

Directions

1.

Preheat the oven to 350 degrees Fahrenheit. Line a 8 x 8 inch baking dish with parchment paper overlapping the sides. This will help remove the brownies from the pan when done baking.
Mark as complete
2.

Prep the chocolate but using a knife chop into small chunks. Optional, save the second half to sprinkle on top before baking.
Mark as complete
3.

Add the dry ingredients to a bowl. Whisk together oat flour, whey, cocoa powder, salt and baking powder and set aside.
Melt the butter using either the stove top or microwave. Add all the wet ingredients to a bowl. Whisk together melted butter, eggs, coconut sugar and vanilla until well combined.
Mark as complete
4.

Add the dry ingredients to the wet ingredients and mix with a spatula until well combined. Once combined the consistency should be thinner than cookies but not as thin as cake. Fold in the chocolate chunks and add the batter to the parchment lined pan.
Mark as complete
5.

Bake at 350 degrees Fahrenheit for 25-28 minutes until the top is done and a toothpick comes out relatively clean. I do like the toothpick to come out with a smidge of batter to make them extra fudgy. Personal preference.
See notes for additional details.
Mark as complete

Notes

*This recipe has only been tested with Bob's Red Mill Whey Protein Powder which is a whey protein concentrate. The texture is similar to oat flour.
** To lower the calories sub half the coconut sugar for brown sugar replacement. This will however cause a bit dryer brownie.

1 Comment

  • Renee

    These are everything a brownie should be, chewy, fudgy and crispy on the edges and the crunchy bits of mint chocolate is perfection.

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