Gluten-Free Mint Brownies

Chocolate mint brownies on parchment paper.

Gluten-Free Mint Brownies

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!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 4

Cook Time 30

Total Time 4 30

Servings brownies

Calories 279kcal

Author Tessa

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

US Customary - Metric

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.

Notes

Much of the prep time required for this recipe includes cooling and chilling in the refrigerator. The brownies can be prepared the night before for the final chilling stage to occur overnight.

To store: Keep in an airtight container in the refrigerator for 3-4 days.

Nutrition