Recipes | Cookies, Brownies & Bars

Low FODMAP Chocolate Peppermint Brownies


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Low FODMAP Chocolate Peppermint Brownies

These Low FODMAP Chocolate Peppermint Brownies are made up of a layer of chocolaty walnut brownie, topped with a creamy layer of peppermint frosting and crowned with a ganache glaze, sprinkled with red and white peppermint candy.

Low FODMAP Peppermint Brownies on a plate and pedestal, against a holiday table tableau

These Low FODMAP Chocolate Peppermint Brownies are seriously party-worthy! They will sell out at any bake sale and be the first to be gobbled up at a buffet. The classic combo of chocolate and peppermint simply shines in this recipe.

side view of layers of Low FODMAP Peppermint Brownies on wooden board
Here you can see the 3 layers: brownie, peppermint frosting and a chocolate ganache glaze. All Low FODMAP!

Peppermint Oil vs. Peppermint Extract

Pure essential oils have a much purer flavor than their corresponding extracts and there are certain culinary applications where I prefer them, such as here in this recipe where I call for peppermint oil. It will make these brownies incredibly fresh and minty in a way that peppermint extract cannot duplicate.

It is a little bit of a specialty product; it is not carried in most supermarkets as extracts are. Flavored oils are often sold in craft stores that have a candy-making section (they are used a lot in candy making) or you can order it online, ahead of time. Plan wisely!

peeling away parchment paper from Low FODMAP Peppermint Brownies to make cutting easier
Lining the pan with parchment paper will help you remove them from the pan, allowing easier portioning.

The Low FODMAP Diet Is About Portion Control

This recipe comes with serving sizes that are within low FODMAP guidelines and is compliant with the Elimination phase of the diet. You might think the portions are small, but trust me, these brownies are SO RICH that even a small piece will satisfy.

vertical image of Low FODMAP Peppermint brownies on plate, pedestal

Of course, if you can tolerate more, be our guest.

overhead of Low FODMAP Peppermint brownies on decorative plate; plaid napkin

If you are a chocolate peppermint fan, be sure to also check out our gorgeous Bundt cake, Peppermint Meringues, Peppermint Bark, Double Chocolate Chip Peppermint Cookies, Mocha Peppermint Cookies and Mint Hot Chocolate.

closeup of a stack of Low FODMAP Peppermint Brownies

If you are a brownie and bar fan and want to see a fabulous low FODMAP collection all in one place, check out our article 11 Brownies, Bars and Blondies for Gift Giving! Mix and Match! Gluten Free & Low FODMAP.

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closeup of a stack of Low FODMAP Peppermint Brownies
5 from 2 votes

Low FODMAP Chocolate Peppermint Brownies

Our Low FODMAP Chocolate Peppermint Brownies are perfect for the chocolate and peppermint lover. And they are easier to make then how fancy they look!

Low FODMAP Serving Size Info: Makes 25 brownies; 1 brownie per serving; 25 servings

Makes: 25 Servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Author: Dédé Wilson



  • ¼ cup (½ stick; 57 g) unsalted butter, cut into pieces
  • 2- ounces (55 g) unsweetened chocolate, finely chopped
  • 1 cup (198 g) sugar
  • 2 large eggs, at room temperature
  • ½ teaspoon vanilla extract
  • ½ cup (73 g) low FODMAP gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • Pinch of salt
  • ½ cup (57 g) walnut halves, toasted and chopped

Peppermint Filling:

  • 2 tablespoons unsalted butter
  • 2- ounces (55 g) lactose-free cream cheese, such as Green Valley Creamery brand
  • 1/8 teaspoon peppermint oil
  • 2 cups (180 g) sifted confectioners’ sugar

Chocolate Glaze & Topping:

  • 6- ounces (170 g) semisweet chocolate, finely chopped
  • ¼ cup (½ stick; 57 g) unsalted butter, cut into pieces
  • 1 1/2- ounces (40 g) red and white peppermint candies, crushed


  1. For the Brownies: Position rack in center of oven. Preheat oven to 350°F (180°C). Line an 8-inch square pan with parchment paper, extending on two sides, then coat the paper and pan with nonstick spray; set aside.

  2. Meanwhile melt the butter and chocolate together in top of double boiler or in microwave-safe bowl. (We like to use a microwave-safe bowl large enough to make the brownies in that bowl to reduce clean up). Whisk in sugar and vanilla until well combined. Cool slightly if still very warm. Whisk in eggs one at a time until well mixed. Stir in flour, salt and nuts until combined. Scrape into prepared pan.
  3. Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Do not over-bake. Cool on rack until cool to the touch. Loosen the brownies from the pan, using the parchment overhang to assist, before you proceed. Run an icing spatula around the sides, if necessary. This will help with unmolding later.
  4. For the Peppermint Filling: Beat the butter, cream cheese and peppermint oil in a bowl with an electric mixer until smooth, then gradually beat in the confectioners’ sugar until very smooth and creamy, scraping down bowl as needed. Spread this filling in an even layer over the brownies, using a small offset spatula. It will look thin, but it is plenty! Promise! Chill in fridge while making glaze.

  5. For the Ganache Glaze: Melt the butter and chocolate together in top of double boiler or in microwave-safe bowl; whisk until smooth and allow to cool briefly, but it should still be quite fluid. Pour over the peppermint filling and quickly and gently spread it evenly to completely cover the white filling. While it is still wet, scatter the crushed peppermint candy over the top. Chill the brownies until the ganache is just set, but not too firm. If it is too firm it will crack upon cutting. You want it just firm enough to cut, maybe 10 minutes.

  6. Unmold brownies from the pan, using the overhanging parchment to help. You will most likely have to run an icing spatula or knife around the edges as well. Lift up and out of the pan, place on counter and peel the paper down and away. Cut into a 5x5 grid into 25 bars. Brownies will keep in airtight container at room temperature for up to 3 days or refrigerated for about 5 days.



  • For the peppermint candy you can use candy canes or any red and white, hard peppermint candy. (You can of course use other colors, too, if you like). After unwrapping, I like to place the candies in a heavy zip top bag and whack them with a mallet or roll them with a heavy rolling pin to crush.
  • For the neatest and cleanest looking cuts, use a large, thin-bladed knife and wipe it with a paper towel dampened with warm water between cuts.
Course: Dessert, Snack, Treat
Cuisine: American


Calories: 191kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 57mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4IU | Calcium: 7mg | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

And we have more recipes featuring mint in our Amazing Mint Recipe Round-Up that will blow your mind!