Gluten-Free Mint Brownies (Dairy-Free)

Let’s make Gluten-Free Mint Brownies! These fudgy gluten-free brownies topped with mint buttercream and chocolate ganache make the perfect retro treat! (Dairy-Free option)

Calling all chocolate mint lovers! These gluten-free mint brownies were made for YOU!

These frosted mint brownies have a layer of fudgy brownies, then a creamy mint buttercream, and finally a layer of chocolate ganache. They’re rich, delicious, and super satisfying when the craving hits.

Plus, you can make them with a boxed brownie mix or homemade gluten-free brownies, which I’ll show you in the recipe. Either way, they’re easy + delicious.

Now, let’s get to it! Here’s what you’ll need to make this yummy gluten-free mint brownie recipe…

Gather Your Ingredients

• Semi-Sweet Chocolate Chips. Or, you can use dark chocolate chips for richer flavor! These will do double duty in both the brownie base and the fudgy chocolate ganache.
• Coconut Oil. For melting. This adds richness to the brownies!
• Coconut Sugar. For a little sweetness. Regular granulated sugar will also work here!
• Eggs. Room temperature eggs work best. Get your eggs to room temperature fast with this trick!
• Vanilla Extract for both the brownies & the mint frosting.
• Dutch Processed Cocoa Powder. Sometimes labeled dark cocoa powder or alkalized cocoa powder, this cocoa adds a rich color and deep chocolate flavor to the brownies.
• Cornstarch. These brownies are actually made without gluten-free flour! Just a little cornstarch to help hold them together.
• Salt. A must for the brownies & frosting!
• Butter or Dairy-Free Butter. Softened butter or vegan butter, like Earth Balance gives body to the frosting. Oil will not be a good substitute here!
• Milk. Whatever milk you drink! We’re using almond milk, but cashew milk or traditional dairy milk also works!
• Powdered Sugar. For the mint buttercream frosting.
• Mint Extract for that delicious mint flavor! (Look for peppermint extract NOT spearmint extract!)
• Maybe Some Food Coloring. If you’d like your mint frosting layer to look green, a little food coloring helps this along! I used natural food coloring for my brownies.

WANT TO USE A BOXED BROWNIE MIX INSTEAD? No problem! This is our favorite gluten-free brownie mix. Follow the box directions to make them, then proceed with the mint layer and ganache. Important note: most mixes make an 8×8 pan of brownies, but double-check before baking since some make a 9×13″ pan. If your mix makes a 9×13″ pan, you’ll want to double the ingredients for the mint layer and chocolate ganache.

How to Make Gluten-Free Mint Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!

First, Make The Brownies

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Line an 8×8″ square baking dish with parchment paper or grease thoroughly. (I highly recommend parchment)
2. Melt Chocolate & Oil. In a microwave-safe bowl, gently melt together chocolate chips and oil in 20-30 second increments, stirring in-between increments, until the chocolate is completely smooth and glossy. Alternatively, you can melt the chocolate and oil together in a saucepan over low heat. Set melted chocolate aside for a moment.
3. Whisk Eggs & Sugar. In a large mixing bowl, whisk together coconut sugar and eggs 2-3 minutes, or until the mixture is slightly lighter in color and the sugar is mostly dissolved. (If you rub the mixture between your fingers, there shouldn’t be a lot of grit.)
4. Combine Chocolate & Egg Mixture. Pour the melted chocolate mixture into the egg mixture, stirring to combine well. Whisk in the vanilla.
5. Add Dry Ingredients. Next, add cocoa powder, cornstarch, and salt to the batter and stir in with a spatula until just mixed.
6. Bake Brownies. Pour batter into your prepared pan and bake at 350 degrees F. for 17-20 minutes, or until the brownies are just set in the middle, and a toothpick inserted in the center comes out clean, with just a few moist crumbs. Allow brownies to cool completely before moving on to the next step. (Feel free to refrigerate them to speed up this process.)

When The Brownies Are Cool, Make The Mint Layer

1. Combine. In a large bowl or a stand mixer, combine softened butter/vegan butter, milk, powdered sugar, mint extract, and salt. Whip or beat the frosting until it is light, fluffy and blended. Add food coloring and blend until the color is evenly distributed.
2. Adjust The Texture, As Needed. If your frosting seems too stiff to spread, add 1/2 tsp. milk at a time until it loosens back up. If it’s too loose and doesn’t hold its shape, add 1-2 Tbsp. powdered sugar at a time until it’s spreadable and holds its shape.
3. Frost Brownies. When the mint frosting is the right texture, spread over the cooled brownies (an offset spatula makes this easier), doing your best to form an even layer.
4. Chill. Place the brownies in the refrigerator to chill while you prepare the ganache.

Then, Make The Ganache

1. Melt. In a microwave-safe bowl, combine chocolate chips and milk. Melt in 20-30 second increments, stirring in-between each increment, until the chocolate is smooth and glossy. Alternatively, you can melt the chocolate + milk together in a saucepan on the stove over low heat.
2. Frost. When the chocolate is smooth and glossy, pour it over the mint layer of the brownies and gently smooth it out to cover the mint layer (again, an offset spatula really helps!).
3. Chill To Set. Cover the brownies and return to the refrigerator to set the ganache.
4. Slice & Serve. When the ganache is set, remove the brownies from the refrigerator and slice into 16 (2×2″) squares or 20 rectangles. (They’re rich!) Store leftover brownies in an airtight container in the refrigerator 2-3 days, or freeze up to 2 months.