Gluten-Free Mint Chocolate Brownies are made with an almond flour brownie base, a layer of dairy-free mint frosting, and a layer of dairy-free chocolate ganache. Vegan too!
These chocolate mint brownies are rich and chocolatey and are made gluten-free and vegan with the help of almond flour, dairy-free chocolate, and vegan butter. They are festive and fun, and no one has to know they are gluten-free!
Perfect for the holidays, celebrating St. Patrick's Day (add some homemade Baileys!), or anytime.
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Why you'll love this recipe
- Three-layer brownie
- Gluten-free and vegan
- Decadent and delicious
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Vegan butter - Gives this mint brownie recipe that real brownie flavor without the dairy. Use your favorite plant-based butter.
Organic cane sugar and organic powdered sugar - To keep this homemade brownie recipe vegan, opt for organic cane and powdered sugar.
Ground flaxseed - You can grind whole flaxseed or use already ground flaxseed.
Cocoa powder - Unsweetened cocoa powder is key here, but cacao powder is a good substitute. It will create a more intense flavor.
Almond flour - I love to use almond flour in gluten-free baking because it helps create a great crumb and is easily accessible. Just like in these almond flour brownies!
Full-fat coconut milk - We will use this ingredient in the mint chocolate brownie base, mint layer, and chocolate layer.
Dairy-free chocolate chips - I recommend using semi-sweet chocolate chips. Dark chocolate chips can be substituted for a more intense chocolate flavor.
Peppermint extract and vanilla extract - These two extracts are key to this mint brownie. Peppermint extract creates the "mint" flavor instead of mint extract that will make the frosting taste like toothpaste!
Green food coloring - This is optional, but gives the frosting a festive look.
How to make gluten-free mint chocolate brownies
Before you start: Preheat the oven to 325 degrees Fahrenheit. Prepare your flax eggs and set aside. Lightly spray an 8x8 baking pan with cooking spray and then line it with two pieces of overlapping parchment paper.
Step 1: Add cane sugar and melted butter in a medium bowl. Whisk in the flax eggs, followed by vanilla extract.
Step 2: Stir in cocoa powder, almond flour, and salt.
Step 3: Transfer the batter to the prepared pan. Bake for 30-33 minutes.
Step 4: Use an electric hand mixer to beat the mint frosting ingredients together.
Step 5: Gently spread mint frosting on top of cooled brownies into an even layer.
Step 6: Melt chocolate chips and coconut milk together in a microwave-safe bowl. Pour ganache over chilled brownies. Chill in the refrigerator to set.
Tessa's Tip: If the frosting appears too soft, add a little more powdered sugar to thicken. If your green food coloring appears more blue, add one or two drops of yellow food coloring to achieve that mint green color.
How to store
Keep the mint brownies in an airtight container in the refrigerator for 3-4 days.
More gluten-free brownie recipes
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📖 Recipe
Gluten-Free Mint Brownies
Ingredients
Brownies
- ½ cup vegan butter melted
- ¾ cup organic cane sugar
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 ½ cups almond flour
Mint Frosting
- ¼ cup vegan butter, softened
- 1 cup organic powdered sugar
- 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
Chocolate Ganache
- 1 ¼ cup dairy-free chocolate chips semi-sweet or dark
- ½ cup full fat canned coconut milk
Instructions
Brownies
- 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 for the brownie base in a microwavable glass measuring cup or small bowl. Add cane sugar and melted butter to a medium bowl, 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.
Mint Frosting
- 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 freezer for 10-15 minutes to set. When frosting has set, remove the pan from the freezer and prepare the chocolate ganache.
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 brownies in the refrigerator until ganache has fully 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.
Brynne
Great dessert for mint lovers!