Gluten free mint brownies are so delicious! Easy one-bowl brownies are topped with minty buttercream & rich ganache for a perfect dessert.
Who doesn’t love a good gluten free mint brownie? I remember my Grandmother making these ever since I was a little kid. It’s easy, it’s chocolate-y, and it’s a classic dessert recipe!
This recipe is kinda perfect. It starts with a not too fudgy but not quite a cake-like brownie layer made from not one but TWO different kinds of chocolate! Then it’s topped with a minty buttercream frosting. Finally, it’s drizzled with melted chocolate for the perfect final touch on top to really drive home that chocolate flavor.
You are gonna love these brownies, I just know it.
Free from: wheat, gluten, dairy, casein, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
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These come together so quick as the brownies are made in a pot on the stove, meaning one less bowl to wash up! The buttercream frosting layer whips together in a few minutes as well. The biggest test for these brownies is the patience you need to wait for them to chill down. But one bite when you’re done and you’ll see it is so worth it!
Mint Brownie Ingredients
Good Gluten Free Flour Blend - Use your favorite gluten free flour blend. I prepare mine without potato flour so there is no chance of things getting gummy or rubber-y. Need a good one? Check out my homemade gluten free flour blend.
Cocoa Powder - The first of two chocolates in this brownie recipe, the cocoa powder helps to keep things more cake like in texture.
Melted Chocolate - The second chocolate for these brownies, the melted chocolate adds a richness and delicious depth of flavor.
Butter of choice - I love unsalted butter but if you are keeping it dairy free, reach for your favorite plant-based butter. Mine is the soy free tub from Earth Balance.
White Sugar - This combines with the melted butter to make the perfect crackle top! It's important to use granulated sugar to get the perfect crystallization.
Eggs - To bring it all together, provide some lift to the brownies, and help give it a delicious texture. Use fresh eggs when possible for the best flavor.
Vanilla Extract - To help deepen the chocolate flavor and just make everything taste better. Use a good quality vanilla.
Mint Buttercream Ingredients
Butter of your choice - Same as the above for the brownie ingredients!
Powdered Sugar - This recipe uses a bit less powdered sugar than other frostings as we want it to be more creamy and don’t have to worry about piping it on top. Lucious swirls will cover the brownies this time!
Mint Extract - Needed to keep it minty. You can use peppermint, spearmint, or a combo of both!
Food Dye / Matcha Powder - To get these brownies green, you can use traditional food dyes, or if you are allergic to food dye, like myself, try using matcha powder to color it green. The more you use the more it will taste a bit like green tea, but the combination of green tea and mint goes together SO WELL you won’t believe it. My favorite matcha powder you can purchase here.
Tips for the Best Brownies Every time
- Make sure the sugar and butter have fully melted together. The key to getting a delicious brownie top is to let the sugar fully melt into the butter on the stovetop.
- Use good chocolate. With simple recipes like these, it’s important to have good quality ingredients, especially the chocolate bar!
Want more brownie recipes? Check these out!
Did you make this recipe?
- 1 ½ cups white sugar
- ½ cup butter of choice
- 1 teaspoon vanilla
- ⅓ cup cocoa powder
- 2 oz semi-sweet chocolate
- 3 eggs
- ¾ cup gluten free flour
- 1 teaspoon baking powder
- 1 cup mini chocolate chips (optional)
- ½ cup butter of choice
- 2 cups powdered sugar
- ¼ teaspoon mint extract more if you want it more minty!
- food dye of choice
- ⅓ cup chocolate chips
- ½ teaspoon canola oil
To Make Brownies
- Preheat the oven to 350°F and line an 8x8 glass pan with parchment. Lightly spray with oil. Set aside.
- In a medium sauce pot on the stove over medium heat, slowly melt the butter, sugar, and semi-sweet chocolate. Stir while melting. Don't walk away as you don't want this to burn!
- After melting remove from heat and let cool for 5 minutes. Slowly add the eggs, one at a time, making sure to fully incorporate before adding the next. Now add the cocoa powder and vanilla extract.
- Finally, blend in the flour and baking powder. Batter should be thick.
- Pour into prepared pan and using a back of a spoon, spread batter to all corners evenly.
- Bake in the oven for 33-38 minutes or until a toothpick inserted 2 inches from the sides comes out clean. Let cool on the countertop completely before frosting.
- In a large bowl with a hand mixer, or in a stand mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Add the peppermint extract and food dye until desired color is reached. Spread onto cooled brownies.
- In a microwave safe bowl melt together the chocolate and canola oil in 15 second invertals. Mix after each 15 seconds. If making on the stovetop, in a small saucepot melt the chocolate and oil together, making sure to stir constantly until fully melted.
- Gently drizzle melted chocolate on top of brownies. Let cool before serving.
Gluten Free Mint Brownies