Gluten-Free Mint Chocolate Brownies made with an almond flour brownie base, a layer of dairy-free mint frosting, and a layer of dairy-free chocolate ganache. Vegan too!
A three layer brownie is never something you want to miss.
Add to that the flavors of an Andes mint and you are in serious dessert territory.
If you are anything like me, I'll take all the mint-and-chocolate combos out there. Ice cream, cookies, pies, tarts. All of it.
Gluten-Free Mint Chocolate Brownies Ingredients
While there are three components to this brownie recipe, there are several ingredients you'll use in two or three of the elements. Here's what you'll need:
- Vegan butter
- Organic cane sugar
- Organic powdered sugar
- Ground flaxseed
- Unsweetened cocoa powder
- Almond flour
- Can of full fat coconut milk
- Dairy-free chocolate chips
- Peppermint extract
- Vanilla extract
- Green food coloring (optional)
Mint Chocolate Brownies from Scratch
As wonderfully decadent a treat as these brownies are, I recommend factoring in the prep time.
First, you'll bake the brownie base layer and allow it to cool completely. Once cool, you'll whip up the mint frosting, layer it on top of the brownie, and place it in the refrigerator to chill. Finally, you'll add the vegan chocolate ganache and place it back in the refrigerator to fully set.
While there is a good amount of chilling time, these gluten-free mint chocolate brownies are worth the wait!
More Gluten-Free Vegan Brownie Recipes
Gluten-Free Mint Chocolate Brownies
- ¼ cup vegan butter, softened
- 1 cup organic powdered sugar 104 g
- 1 tablespoon full fat canned coconut milk stir to integrate if separated
- ½ teaspoon peppermint extract
- Green food coloring, optional I use a plant-based food coloring
- 1 ¼ cup dairy-free chocolate chips semi-sweet or dark (245 g)
- ½ cup full fat canned coconut milk
- Preheat oven to 325 degrees Fahrenheit. Prepare your flax eggs and set aside. Lightly spray an 8x8 baking pan with cooking spray and then line with two pieces of overlapping parchment paper.
- Melt your butter in a microwavable glass measuring cup or small bowl. In a medium bowl, add cane sugar and melted butter, whisk to combine. Whisk in the flax eggs, followed by vanilla extract.
- Finally, stir into mixture the cocoa powder, almond flour, and salt until batter is smooth. Transfer batter to prepared pan. Smooth batter with a spatula so that it sits evenly in pan.
- Bake for 30-33 minutes. A toothpick test should come out clean. Place on cooling rack. Allow to cool completely.
- For the mint frosting layer, beat softened vegan butter until creamy. Add powdered sugar and coconut milk and beat on medium speed to integrate. (Reserve the remaining coconut milk for the ganache.) Then add peppermint extract and food coloring, if using, to desired hue and beat until completely incorporated.
- [If frosting appears too soft, add a little more powdered sugar to thicken. If your green food coloring is appearing more blue, add one or two drops of yellow food coloring to achieve that mint green color.]
- Gently spread mint frosting on top of cooled brownies into even layer. Place in the refrigerator for at least an hour to set.
- When frosting has set, prepare chocolate ganache.
- In a medium microwavable bowl, add chocolate chips and coconut milk. Microwave at 30 second intervals, stirring after each, until chocolate chips are almost completely melted (about two 30-second intervals). Stir for about a minute until chocolate chips have completely dissolved and chocolate is smooth and glossy.
- Pour ganache over chilled brownies, spreading evenly out to corners. Place in the refrigerator until ganache has set, about 2-3 hours.
- Once set, remove brownies from pan using parchment flaps and place on a cutting board. Cut with a sharp knife, wiping the knife clean after each cut for cleaner slices.
- Store mint chocolate brownies in an airtight container in the refrigerator or at room temperature for up to 2-3 days.