Gluten-Free Mint Chocolate Brownies

These gluten-free mint brownies are a decadent holiday treat. Chewy, fudgy brownies are topped with thick layers of creamy mint and rich chocolate ganache for the perfect bite. 

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Making this gluten-free brownie recipe is my favorite way to kickstart holiday baking. I like to add them to my dessert spread during Christmas (but they are also great for St. Patrick's Day!), and no one even notices that they're gluten-free. If you love the mint flavor but don't want to turn on the oven, you should try my peppermint cream recipe.

🧾Ingredient Notes

• Unsalted Butter- Use a good-quality butter. I don't recommend using salted butter for baking.
• Cocoa Powder- Unsweetened works best. Dutch-processed cocoa powder will work in a pinch.
• Gluten-free Flour- A 1:1 gluten-free flour blend with xanthan gum will give the best results. Don't use any flour blend that's made with bean flour or only rice flour. If you're making it from scratch, use my GF flour blend recipe. 
• Eggs- Make sure the eggs are cold when you use them.
• Baking Powder- Helps the brownies rise smoothly.
• Powdered Sugar- Also called icing sugar. 
• Peppermint Extract- You can also use mint extract, which has a slightly less intense flavor than peppermint.
• Green Food Coloring- Optional, but will give the brownies a classic look.
• Chocolate- Chocolate chips or chopped chocolate bars. You can also use dark chocolate chips.
• Heavy Cream- You must use heavy cream because of the fat content. 

⏲️How to Make Mint Brownies

1. Using chilled eggs helps create a fudgier brownie texture. Mix the brownie batter just until combined to prevent incorporating too much air. After baking, allow the brownies to cool completely before adding the other layers so that they don't melt.

2. Start with a small amount of peppermint extract and taste before adding more. Spread it over the brownies, then freeze it for at least 10 minutes to make sure that it's firm enough to form a solid layer, and not mix with the ganache.

3. Melt the chocolate chips and cream in short 30-second intervals in the microwave to prevent it from having a burnt taste. Let the melted chocolate mixture cool before spreading it over the mint layer.
4. Chill the brownies for at least an hour before slicing them. Cut brownies with a sharp knife and wipe it clean between cuts.

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📖 Recipe Card

Gluten-Free Mint Chocolate Brownies

The best gluten-free brownies topped with layers of mint cream and a rich chocolate ganache. A must try gluten-free treat for any mint chocolate lovers.

Servings: 16

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

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Ingredients

  

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Brownie Base

• ▢ 10 tablespoons unsalted butter
• ▢ 1 ¼ cups sugar
• ▢ ¾ cup plus 2 Tablespoons unsweetened cocoa powder
• ▢ ½ teaspoon kosher salt
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ ½ cup gluten free flour
• ▢ 2 large eggs

Mint Layer

• ▢ ½ cup unsalted butter
• ▢ 1 teaspoon peppermint extract
• ▢ 3 cups powdered sugar
• ▢ 4 drops green food coloring optional

Chocolate Ganache

• ▢ 1 cup semi-sweet chocolate chips
• ▢ ½ cup heavy cream

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Instructions

 

Brownie Base

• Position a rack in the center of the oven and preheat to 325°F (162°C). Line an 8-inch square baking pan with parchment, leaving an overhang for easy removal.
• Melt butter in a medium saucepan over medium-low heat, then remove from heat. Stir in sugar, cocoa powder, vanilla, and salt while the butter is warm. Let the mixture cool for 5-10 minutes.
  10 tablespoons unsalted butter, 1 ¼ cups sugar, ¾ cup plus 2 Tablespoons unsweetened cocoa powder, ½ teaspoon kosher salt, 1 teaspoon vanilla extract
• Add COLD eggs one at a time, stirring after each. When the batter is thick and smooth, add flour and baking soda. Mix until very thick.
  1 teaspoon baking powder, 2 large eggs, ½ cup gluten free flour
• Spread the batter evenly in the pan. Bake for 30 to 35 minutes, until a tester comes out with some moist crumbs attached. Cool completely in the pan to set before proceeding with the other 2 layers.

Mint Layer

• Beat ⅓ cup butter and peppermint extract in mixer bowl until smooth, about 5 minutes. Gradually beat in powdered sugar until smooth and creamy. Taste and add more mint extract as desired. Add food coloring, 1 drop at a time, until the desired color is reached.
  ½ cup unsalted butter, 1 teaspoon peppermint extract, 3 cups powdered sugar, 4 drops green food coloring
• Spread the mint topping evenly over the cooled brownies. Freeze for 10 minutes.

Chocolate Ganache

• Microwave chocolate chips and heavy cream in a microwave-safe bowl at 70% power for 1 minute. Remove in whisk. Heat and whisk in 30 second until the chocolate is fully melted and combined into the cream. let stand for 10 minutes to cool.
  1 cup semi-sweet chocolate chips, ½ cup heavy cream
• Spread a thin layer over the top of the brownies. Chill in the refrigerator for 1 hour to set. Remove from the pan using the parchment paper. Slice into squares.

Notes

🌡️Storing Leftovers

Store leftover brownies in an airtight container in the refrigerator for up to 5 days.

Equipment

• Mixing Bowls
• 8x8 baking pan

Nutrition

Calories: 383kcal | Carbs: 49g | Protein: 3g | Fat: 21g | Fiber: 3g | Sugar: 42g

Author: Jen Wooster

Course:: Dessert

Cuisine: American

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