Candy Cane Lane Brownies (Paleo)

Another INCREDIBLE paleo brownie recipe, but this time they are Christmas brownies!! Candy Cane Lane Brownies (AKA peppermint brownies)! These brownies were named by my boyfriend, Michael. Michael and I have gone to Candy Cane Lane in Wisconsin for the past 4+ years together. Almost all of the houses on a few streets near us decorate the exterior of their houses with A LOT of Christmas lights and decorations. They also raise money for a charity during this event! I thought Candy Cane Lane Brownies would be a cute name for this sweet treat, and it reminds me of a fun tradition!

These brownies are dairy-free, gluten-free, and refined sugar-free (if you omit the candy canes)!! They are SUPER gooey with the perfect combo of rich chocolate and peppermint flavors. These are a MUST try! Recipe below…

Center of end piece
Center of center piece

Candy Cane Lane Brownies

Makes 16 Servings


  • 1/2 cup almond flour
  • 1/3 cup cacao powder
  • 1/2 tsp baking soda
  • 2/3 cup coconut sugar
  • 1/4 tsp salt
  • 3 oz dark chocolate bar, chopped
  • 1/3 cup creamy almond butter (sub cashew or other nut butter)
  • 1/4 cup coconut oil
  • 1/4 cup agave nectar (sub honey or maple syrup)
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 2 eggs, beaten 
  • 1/3 cup dark chocolate chips
  • Optional: 2 crushed candy canes 


  1. Preheat the oven to 350 degrees. Line an 8×8 pan with parchment paper.
  2. Combine almond flour, cacao powder, baking soda, coconut sugar, and salt in a large mixing bowl. Stir until well combined. 
  3. In a small saucepan, melt the 3 ounces of chopped dark chocolate over low heat. Stir often. Once completely melted, add in the almond butter. Whisk until combined. Add in the coconut oil and whisk until melted and combined.
  4. Remove from heat and let cool for 1 minute. While the mixture cools, beat the eggs with a fork in a separate bowl. Whisk in the agave nectar, vanilla, peppermint extract, and then the eggs. 
  5. Pour the liquid chocolate mixture in with the dry mixture in the large mixing bowl. Stir until combined and few lumps remain.
  6. Fold in the chocolate chips. Pour the mixture into the lined pan.
  7. Sprinkle the top with extra chocolate chips and crushed candy canes, if desired. 
  8. Bake for 25 minutes or until the center is set (AKA not jiggly).
  9. Let cool on wrack for 20 minutes then transfer to refrigerator to cool completely. Once cooled, cut into squares and enjoy! 

“Anxiety weighs down the heart, but a kind word cheers it up.”

Proverbs 12:25

When I first read this verse, I was astounded at its simplicity. Proverbs 12:25 is a beautiful reminder to be kind to others. We never know what someone is going through, but we do know that kind words can cheer someone up. Let’s lift each other up, not tear each other down!! ❤

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