Description
These Gluten-Free Mint Brownies are a fudgy, rich chocolate treat topped with a creamy mint buttercream and a luscious chocolate ganache. Perfectly dairy-free and allergy-friendly, they combine deep chocolate flavors with refreshing mint, making a nostalgic dessert ideal for any occasion.
Ingredients
Scale
Brownie Base
- 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
Mint Buttercream
- 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)
Chocolate Ganache
- 1 cup semi-sweet or dark chocolate chips (allergy-friendly or dairy-free as needed)
- 1/4 cup milk (unsweetened almond milk)
Instructions
- Prepare the Brownie Batter: Preheat your oven to 350°F (175°C). In a microwave-safe bowl, melt 1 cup of chocolate chips with 1/3 cup coconut or avocado oil until smooth. In a large mixing bowl, whisk together the coconut sugar and eggs until fluffy. Add vanilla extract and the melted chocolate mixture, stirring to combine.
- Mix Dry Ingredients: In a separate bowl, sift together 1/4 cup cocoa powder, 3 tablespoons cornstarch, and 1/2 teaspoon salt. Gradually fold the dry ingredients into the wet mixture until just incorporated, being careful not to overmix.
- Bake the Brownies: Line an 8x8-inch baking pan with parchment paper or grease it well. Pour the batter into the pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool completely in the pan.
- Make the Mint Buttercream: In a medium bowl, beat the softened butter with 2 tablespoons almond milk until creamy. Gradually add 2 cups powdered sugar, beating well after each addition. Mix in the mint extract, a pinch of salt, and green food coloring if using until the buttercream is smooth and fluffy.
- Prepare the Chocolate Ganache: Heat 1/4 cup almond milk until just simmering. Pour over 1 cup chocolate chips in a heatproof bowl and let sit for a minute. Stir until smooth and glossy. Allow to cool slightly but still pourable.
- Assemble the Brownies: Once the brownies are completely cooled, spread the mint buttercream evenly on top. Then pour the chocolate ganache over the buttercream, smoothing with a spatula. Refrigerate for at least 30 minutes to set the ganache before slicing.
- Serve: Cut into 16 (2x2 inch) squares and enjoy your rich, minty gluten-free brownies. Store leftovers in an airtight container in the refrigerator.
Notes
- For a vegan version, substitute eggs with flax eggs and use vegan butter or coconut oil for the buttercream.
- Cornstarch can be replaced with arrowroot powder for a similar gluten-free thickening effect.
- Almond milk can be swapped for any other dairy-free milk like oat or soy milk.
- If you prefer less sweetness, reduce powdered sugar slightly in the buttercream.
- To enhance chocolate flavor, use high-quality dark chocolate chips with at least 60% cacao.
- Allow brownies to cool completely before frosting to prevent melting the buttercream.
Nutrition
- Serving Size: 1 (2x2 inch) brownie
- Calories: 178 kcal
- Sugar: 21.7 g
- Sodium: 53.8 mg
- Fat: 8.8 g
- Saturated Fat: 6.2 g
- Unsaturated Fat: estimated 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 24.3 g
- Fiber: 0.5 g
- Protein: 1.1 g
- Cholesterol: 30.9 mg
