I found this recipe on Oh She Glows, and then modified it to make it gluten free and added peppermint. You could even add some sweet potato to make them more fluffy. Enjoy!
1/4 cup pureed or well-mashed avocado
1/4 cup extra-virgin olive oil
1 cup almond flour
1/2 cup unsweetened cocoa powder
3/4 cup date puree or maple syrup
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1 1/2 cups vegan dark or semisweet chocolate chips
2 drops Peppermint Oil
Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray.
In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, date puree/maple syrup, baking soda, salt, and water. Stir until smooth. Fold in 1 cup of the chocolate chips.
Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean (there may be some melted chocolate chips in there). If you overbake, the brownies will have a cake-like texture.
Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.