Gluten-Free Mint Brownies – Fudgy gluten-free brownies topped with mint buttercream and chocolate ganache make the perfect retro treat! (Dairy-Free option)
Gluten-Free frosted mint brownies are one of those funny retro treats that can be a bit polarizing. My dad has always loved them and when I was missing him lately (it’s been SO LONG since I got to see him!), I decided to make a batch. When I shared a behind-the-scenes peek on Instagram recently, about 20% of respondents said they did NOT like mint brownies. (I also got some pretty impassioned messages from people who wanted to tell me just how much they REALLY didn’t like them!)
But, for the other 80% of you, I’m here today to share our gluten-free mint brownie recipe. 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 are the 3 layers you’ll need for our gluten-free mint brownie recipe…
The 3 Layers Of A Delicious Gluten-Free Mint Brownie Recipe:
- FIRST: FUDGY GLUTEN-FREE BROWNIES. The base of this yummy dessert is a good, fudgy gluten-free brownie. I’ve included a recipe for an easy (nut-free!) gluten-free brownie below, but feel free to use our ultra-fudgy almond flour brownie recipe or a boxed brownie mix if that works for you!
- SECOND: A CREAMY MINT FROSTING. This is probably the most important and distinctive layer of our gluten-free mint brownies. The creamy mint buttercream adds mint flavor and a light, fluffy center to the brownies. I like adding a tiny touch of natural food color to play up the mint feel, but you can certainly leave this layer white. Dairy-free? Don’t worry. This works with dairy-free butter + almond milk!
- THIRD: VELVETY CHOCOLATE GANACHE. For the final layer, you’ll spread out a velvety smooth chocolate ganache over the mint frosting. This layer MAKES this recipe for me. Ganache is gorgeously fudgy and brings just the right balance of chocolate and mint to the gluten-free mint brownies. I make ours with allergy-friendly chocolate chips + almond milk, but feel free to use regular chocolate chips and milk or cream if dairy isn’t an issue for you!
Mix It Up! Here Are Some Delicious ways To Change Up Our Gluten-Free Mint Brownie Recipe:
- ADD CRUSHED CHOCOLATE SANDWICH COOKIES. Turn your gluten-free mint brownies into gluten-free grasshopper brownies by adding some chopped or broken up gluten-free chocolate sandwich cookies (basically gluten-free Oreos) to the brownie batter before baking. It’s lovely (and decadent!). 1 cup of cookie bits will do!
- SAVE TIME WITH A BOXED MIX. You can really speed things up here if you use a gluten-free brownie mix from a box. We did a big taste test of common brands a few years ago, and this one is still our favorite. I highly recommend it!
- ADD CHOCOLATE CHIPS TO YOUR BROWNIES. Admittedly, these mint brownies are already on the rich side, but if you want to add even one more layer of awesome, try sprinkling 1/4-1/3 cup additional chocolate chips on top of the brownies right before baking. They add a satisfying chocolatey crunch when the brownies are chilled later!
- OR, TOP WITH ANDES MINTS. If you’re not dairy-free, you can chop up some Andes mint candies to go on top. This makes them REALLY decadent, but it does look pretty! (My mom used to do this sometimes!)
FAQ + Tips And Tricks For The Best Gluten-Free Mint 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.
OUR FAVORITE NATURAL FOOD COLORING. To avoid artificial dyes, I like to stick with natural food dyes for our mint frosting. Natural food coloring or food dyes typically derive their color from plants (fruits/veggies). Here are a few brands we’ve used over the years:
- Color Kitchen. Mix a little yellow + blue to make green, or get their green dye here.
- McCormick’s Nature’s Inspiration. A drop of blue + a drop of yellow goes a long way!
- Watkins Natural Food Coloring. This 4-pack comes with red, yellow, green, and blue. Feel free to use the green or mix and match with yellow + blue.
START SMALL ON THE MINT EXTRACT. Mint extract is potent, and a little goes a long way in these gluten-free frosted mint brownies. Start small and add from there–you can always make it stronger, but you can’t take it out once it’s been added!
LET YOUR BROWNIES COOL BEFORE ADDING THE MINT LAYER! It might feel tempting to rush this step, but it will *not* end well. Your brownies need to be cool before adding the mint frosting or the mint layer will just immediately melt and turn into a liquid-y mess. Pretty please cool that brownie layer before adding the mint frosting!
CAN I MAKE THESE MORE MINTY? Absolutely. If you love mint, you can simply add more mint extract to the mint frosting, or you can add 1/4 tsp. to the brownies along with the vanilla. If you want them even MORE minty, you can add 1/4 tsp. to the melted chocolate ganache before pouring it over the brownies.
More Gluten-Free Dessert Recipes To Love:
- The Perfect Gluten-Free Brownies
- Gluten-Free Peppermint Brownies (Great for the holidays!)
- Gluten-Free Brown Butter Brownies – Sweets & Thank You (THESE ARE AMAZING!!!)
- Vegan Chocolate Pudding
- Chocolate Mint Energy Bites (that taste like Thin Mints!)
- The Best Gluten-Free Brownie Mixes: A Taste Test!
SHOP OUR FAVORITE TOOLS + INGREDIENTS FOR GLUTEN-FREE MINT BROWNIES:
Gluten-Free Mint Brownies (Dairy-Free)
- Total Time: About 1 hour
- Yield: 16–20 brownies 1x
- Diet: Gluten Free
Description
Gluten-Free Mint Brownies – Fudgy gluten-free brownies topped with mint buttercream and chocolate ganache make the perfect retro treat! (Dairy-Free option)
Ingredients
FOR THE GLUTEN-FREE BROWNIES:
- 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 sub butter or vegan butter)
- 1/2 cup coconut sugar
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1/4 cup unsweetened dark cocoa powder (sometimes labeled Dutch-processed or alkalized cocoa)
- 3 Tbsp. cornstarch (can substitute arrowroot)
- 1/2 tsp. salt
FOR THE MINT LAYER:
- 1/4 cup softened butter or dairy-free butter
- 2 Tbsp. milk (I use unsweetened almond milk)
- 2 cups powdered sugar
- 1/4–1/2 tsp. mint extract
- a *tiny* pinch salt (less than 1/8 tsp.)
- 1–2 drops green food coloring (optional)
FOR THE CHOCOLATE GANACHE:
- 1 cup semi-sweet or dark chocolate chips (allergy-friendly or dairy-free, as needed)
- 1/4 cup milk (I use unsweetened almond milk)
Instructions
FIRST, MAKE THE BROWNIES:
- Preheat the oven to 350 degrees F. Line an 8×8″ square baking dish with parchment paper or grease thoroughly. (I highly recommend parchment)
- 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.
- 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.)
- Pour the melted chocolate mixture into the egg mixture, stirring to combine well. Whisk in the vanilla.
- Add cocoa powder, cornstarch, and salt to the batter and stir in with a spatula until just mixed.
- 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:
- 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.
- NOTE: 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.
- 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.
- Place the brownies in the refrigerator to chill while you prepare the ganache.
THEN, MAKE THE GANACHE.
- 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.
- 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!).
- Cover the brownies and return to the refrigerator to set the ganache.
- When the ganache is set, remove the brownies from the refrigerator and slice into 16 (2×2″) squares or 20 rectangles. (They’re rich!)
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: gluten free mint brownies, gluten free frosted mint brownies, gluten free mint buttercream brownies, gluten free BYU mint brownies,
OMG! These look amazing. Can’t wait to make them. chocolate + mint = awesome combo in my book!
I think so too! We’ve been really into the mint + chocolate combo lately!
about to impress my roommates with this one!! looks so so good
★★★★★
Can I double all the proportions in this recipe and bake it in a 9×13 pan for about the same cook time and temperature? They look SO delicious and I want to make plenty to bring to a church potluck. Also, love the fact that they are dairy free and gluten free, make it so much simpler to bring to gatherings. Lastly, can I put it in the fridge overnight? Thanks so much, can;t wait to bake these!
Jane – I definitely recommend storing them in the fridge overnight for best results. They’ll keep best in the fridge!
And for doubling, you’ll get your most consistent results making two 8×8 pans, but if you don’t have 2 pans, you can try the 9×13 route! You may need to adjust the bake time a touch, but everything else should work as directed!