Naturally Sweet Peppermint Coconut Fudge Brownies

These brownies are deeply chocolatey and gently sweet, made with pure maple syrup, natural unsweetened coconut, and finished with a light sprinkle of crushed candy canes for festive crunch. The sweetness is intentionally restrained, allowing the cocoa and peppermint to shine without becoming sugary.

Using maple syrup instead of granulated sugar creates a dense, fudgy, almost truffle-like texture. The natural unsweetened coconut adds subtle structure and balance, while the crushed candy canes provide just enough peppermint aroma and contrast.

Yield

16 brownies (8×8-inch pan)

Ingredients

Naturally Sweet Fudge Brownie Base

½ cup unsalted butter
½ cup pure maple syrup
2 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup unsweetened cocoa powder
½ cup all-purpose flour (or spelt flour)
½ teaspoon salt
½ cup natural unsweetened shredded coconut

Light Peppermint Coconut Layer

½ cup full-fat coconut cream (solid portion only)
2 tablespoons pure maple syrup
½ teaspoon peppermint extract
2 tablespoons natural unsweetened shredded coconut, finely chopped

Topping

¼ cup crushed candy canes, used lightly

Instructions

Bake the Brownies

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

Melt the butter gently and allow it to cool slightly. Whisk in the maple syrup until fully blended. Add eggs and vanilla and whisk until smooth and glossy.

Stir in cocoa powder, flour, salt, and natural unsweetened coconut just until combined. The batter will be thick.

Spread evenly into the prepared pan. Bake for 22–25 minutes, until the center is just set and very fudgy. Do not overbake. Allow to cool completely.

Make the Peppermint Coconut Layer

Whisk coconut cream, maple syrup, and peppermint extract until smooth and lightly fluffy. Fold in the finely chopped natural unsweetened coconut.

Assemble

Spread a thin, even layer of the peppermint coconut mixture over the cooled brownies. Sprinkle lightly with crushed candy canes.

Chill for 30 minutes before slicing for clean edges.

Texture and Sweetness Notes

Because these brownies use maple syrup instead of granulated sugar, the texture is denser and more fudgy, with a moist, soft center rather than a cakey crumb. Once chilled, they take on a slightly truffle-like consistency.

The sweetness is gentle and balanced. The crushed candy canes add a light peppermint crunch and aroma without overpowering the chocolate.

Storage

Store in an airtight container in the refrigerator for up to 4 days. These brownies also freeze well for up to 2 months.

Nutritional Information (per brownie)

Calories 240, Protein 4g, Fat 15g, Carbs 23g, Fiber 4g, Sugars 14g, Sodium 130mg