Name: Gluten-Free Mint Brownies Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup semi-sweet chocolate chips or dark chocolate chips (allergy-friendly or dairy-free as needed); 1/3 cup coconut oil or avocado oil (can substitute butter or vegan butter); 1/2 cup coconut sugar; 2 eggs; 1 1/2 teaspoons vanilla extract; 1/4 cup unsweetened dark cocoa powder (Dutch-processed or alkalized); 3 tablespoons cornstarch (can substitute arrowroot); 1/2 teaspoon salt; 1/4 cup softened butter or dairy-free butter; 2 tablespoons milk (unsweetened almond milk preferred); 2 cups powdered sugar; 1/4-1/2 teaspoon mint extract; A tiny pinch salt (less than 1/8 teaspoon); 1-2 drops green food coloring (optional); 1 cup semi-sweet or dark chocolate chips (allergy-friendly or dairy-free as needed); 1/4 cup milk (unsweetened almond milk)

There’s something downright irresistible about a rich, fudgy brownie with a cool mint twist, and that’s exactly what you get with this Gluten-Free Mint Brownies Recipe. It’s a little retro, a little indulgent, and totally comforting — perfect for sharing or savoring solo.

The image shows several square dessert bars arranged in rows on white parchment paper over a white marbled surface. Each bar has three clear layers: a dark brown, moist-looking base, a middle creamy pale green layer, and a smooth, thick dark chocolate layer on top. The bars are neatly cut with clean edges, and there are small fresh green mint leaves scattered around the edges of the parchment paper. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Mint Brownies Recipe
Top Tip
How to Serve Gluten-Free Mint Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Mint Brownies Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this one because it’s not just gluten-free, but it’s also dairy-free (with a few easy swaps), making it super inclusive and delicious. It totally nails that perfect balance of fudgy brownie, fresh mint buttercream, and a silky chocolate ganache.

Fudgy texture: These brownies are satisfyingly dense and moist without being cakey.
Minty freshness: The mint buttercream isn’t overpowering – it adds a gently refreshing lift.
Gluten & dairy-free: Perfect for anyone navigating food sensitivities without sacrificing flavor.
Retro vibe: The combination reminds me of those classic mint-chocolate treats, with a homemade twist you’ll adore.

Ingredients & Why They Work

This recipe blends simple, allergen-friendly ingredients that come together beautifully. I’ll share why each plays an important role so you feel confident when shopping or swapping.

Flat lay of semi-sweet chocolate chips scattered beside a small pile of unsweetened dark cocoa powder, a smooth white ceramic bowl with creamy coconut oil, two whole uncracked brown eggs, a small white ceramic bowl filled with granular coconut sugar, another small white bowl with fine cornstarch, a neat mound of powdered sugar on a white ceramic plate, a small white bowl containing unsweetened almond milk, a small dollop of soft dairy-free butter resting on a white ceramic dish, a tiny pinch of salt displayed on a small white bowl, and a delicate white ceramic bowl holding clear vanilla extract, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet or dark chocolate chips: I love using dairy-free chips here for richness and smooth melting – the base of our fudgy brownie.
Coconut oil or avocado oil: Adds moistness and healthy fats, plus keeps the recipe dairy-free if you choose oil over butter.
Coconut sugar: Brings subtle caramel notes and a lower glycemic index compared to regular sugar.
Eggs: Bind everything together and add structure so your brownies hold shape nicely.
Vanilla extract: Enhances all the other flavors and gives a warm, comforting aroma.
Unsweetened dark cocoa powder: Using Dutch-processed cocoa gives the brownie a deep, smooth chocolate flavor without bitterness.
Cornstarch (or arrowroot): Helps create that tender, fudgy bite by softening the crumb.
Salt: Balances the sweetness and intensifies the chocolate notes.
Butter or dairy-free butter: For the mint buttercream frosting, adds creamy texture and richness.
Milk (unsweetened almond milk recommended): Keeps the frosting smooth and dairy-free.
Powdered sugar: Standard for buttercream – it sweetens and thickens the frosting perfectly.
Mint extract: Just a little gives that classic mint flavor without overwhelming.
Green food coloring (optional): If you want that festive mint color, a drop or two does the trick.
Extra chocolate chips (for ganache): Melts down beautifully for a glossy topping.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I really enjoy about this Gluten-Free Mint Brownies Recipe is how easy it is to tweak. Whether you want it strictly dairy-free or add your own personal touch, the base is forgiving.

Variation: I’ve tried adding a handful of finely chopped walnuts for some crunch, and it takes it to a whole new level of yum.
Dietary swaps: Use vegan butter and maple syrup instead of coconut sugar and butter to keep it fully vegan.
Seasonal tweak: Swap mint for peppermint extract during holidays for a festive kick.

Step-by-Step: How I Make Gluten-Free Mint Brownies Recipe

A close-up top view of a single square brown cake on a white marbled surface, with a thick, smooth layer of green frosting being spread evenly on top by a metal spatula held by a woman's hand. The frosting is creamy and shows soft textures and swirls as it spreads across the cake's surface. The background is clean and simple with the white marble serving as a subtle contrast to the rich colors of the cake and frosting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt and mix your chocolate base

Start by gently melting your chocolate chips with the coconut or avocado oil in a double boiler or microwave in short bursts – and don’t forget to stir so it doesn’t burn. This step always feels like the best part: that glossy, warm chocolate is just so tempting! Once melted, whisk in coconut sugar until it dissolves for a smooth mixture.

Step 2: Combine eggs, vanilla, and dry ingredients

Beat in the eggs one at a time, making sure each is fully incorporated. Stir in vanilla extract next. In a separate bowl, sift together your cocoa powder, cornstarch, and salt to ensure no lumps. Then gently fold this dry mix into the wet chocolate mixture until just combined – overmixing can make brownies tough, so be gentle.

Step 3: Bake and cool

Pour your batter into a lined 8x8-inch pan and smooth the top. Bake in a preheated 350°F (175°C) oven for about 25–30 minutes. You’ll want to check early around 22 minutes – a toothpick should come out with just a few moist crumbs for that fudgy center. Let your brownies cool completely before frosting, trust me on this one – frosting on warm brownies melts and slides off, which is messy and sad!

Step 4: Whip up the mint buttercream

Beat softened butter (or the dairy-free alternative) until fluffy, then gradually add powdered sugar and the almond milk. Mix until smooth and spreadable. Stir in mint extract, a tiny pinch of salt, and optional green food coloring until you get that fresh mint color and flavor. Taste and adjust mint strength—this is your moment to personalize!

Step 5: Make the chocolate ganache topping

Heat your extra chocolate chips with almond milk gently until glossy and smooth. Let it cool slightly but don’t let it thicken too much, then pour or dollop it over your frosted brownies for a shiny, decadent finish. Chill briefly to set the ganache.

Top Tip

Through experimenting with this recipe, I found a few small tricks make a big difference in getting that ideal chewy, fudgy texture and the perfect mint flavor boost.

Don’t skip sifting your cocoa powder: It avoids clumping and keeps your brownies silky.
Cool brownies completely before frosting: Warm brownies will melt your buttercream into a messy puddle.
Start with a conservative amount of mint extract: It’s strong stuff — you can always add more after a taste test.
Use a light hand mixing the batter: Overmixing dries brownies out — folding gently keeps them fudgy and tender.

How to Serve Gluten-Free Mint Brownies Recipe

Garnishes

I usually keep it classic by dusting a little cocoa powder or scattering crushed peppermint candies on top for texture and a festive pop. Fresh mint leaves on the side also add a pretty, fresh touch, especially if you serve these at a party.

Side Dishes

Pair these mint brownies with a scoop of dairy-free vanilla ice cream or a simple fresh berry salad to balance the richness. For drinks, a cup of mint tea or strong black coffee really enhances the mint-chocolate combo.

Creative Ways to Present

For holidays or special occasions, I like to cut the brownies into bite-size squares, then drizzle white chocolate over them for a classy look. You can also layer them in a glass trifle dish with whipped coconut cream and crushed cookies for a showstopping dessert parfait.

Make Ahead and Storage

Storing Leftovers

I keep leftover brownies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, pop them in the fridge to keep the ganache firm and prevent melting, but bring them back to room temp before serving for the best taste and texture.

Freezing

I’ve frozen these brownies successfully by wrapping individual squares tightly in plastic wrap and placing them in a freezer-safe container. When you want a treat, just thaw at room temperature—frosting stays creamy, and they’re just as delicious.

Reheating

If you want to warm them up, a quick 10-second zap in the microwave works wonders but watch closely to avoid melting the frosting completely. Alternatively, slice and let them come to room temp naturally for a few minutes before serving.

Frequently Asked Questions:

Can I make this Gluten-Free Mint Brownies Recipe vegan?

Yes! Replace the eggs with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water equals one egg). Use vegan butter or coconut oil in the frosting and ensure your chocolate chips are dairy-free and vegan.

What kind of mint extract should I use?

Opt for a high-quality pure mint extract for the best flavor. Artificial mint flavorings can sometimes taste harsh or overly sweet. Feel free to adjust the amount to your preference, starting small and adding more if needed.

Can I substitute another flour for the cornstarch?

Yes! Arrowroot powder is a perfect substitute in equal amounts, especially if you want a grain-free option. The goal is a tender texture, so avoid heavy flours or too much baking powder.

How do I know when the brownies are done?

Insert a toothpick in the center around 22 minutes of baking. You want it to come out with a few moist crumbs attached, not completely wet batter. This ensures the brownies remain fudgy and moist without being raw.

Final Thoughts

This Gluten-Free Mint Brownies Recipe holds a special place in my dessert lineup because it hits that nostalgic note while still being friendly to many diets. The combo of fudgy chocolate, refreshing mint, and creamy frosting is just unbeatable. I hope you make these and feel the same joy biting into each cooled, luscious square. Let me know how you like to customize them—there’s nothing better than swapping stories over sweet treats!