These thick and fudgy gluten-free brownies are topped with a double layer of mint & chocolate frosting.

This recipe makes a large 9×13 pan of brownies so they’re perfect for parties and get-togethers. Nobody will be able to tell they’re gluten-free!

stack of gluten free mint brownies on brown parchment paper

Mint brownies are the best of all brownies if you ask me. This is one of my family’s go-to desserts to feed a crowd. They always disappear fast and people are shocked to find out they’re gluten-free!

They also make a great addition to holiday cookie platters. If you like this recipe you also might like my ultimate fudgy gluten-free brownies or these gluten-free chocolate mint cookies.

How to Make Gluten-Free Mint Brownies

These brownies start with my all-time favorite brownie base (taken from this recipe for gluten-free peanut butter crunch brownies). It only takes minutes to mix together and is better than any boxed gluten-free brownie I’ve tried.

Make the Brownies

step by step photos of how to make mint brownies
  • Place the chocolate chips and butter in a medium-sized microwave safe bowl. Microwave on 50% power for 2-3 minutes, stopping every 30 seconds to stir until completely smooth and melted. You can also melt the butter and chocolate together over low heat on the stove.
  • Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine.
  • Add the eggs one at a time, whisking until fully incorporated after each egg.
  • Stir in the gluten-free flour until fully combined.
gluten free brownies baked in pan
  • Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean. Let the gluten-free brownies cool completely.

Make the Mint Frosting

how to spread mint frosting over the brownies
  • Combine all the ingredients and whisk until smooth.
  • Spread over the cooled brownies. Chill in the refrigerator for 30 minutes (or freeze for 10 minutes) before topping with the chocolate frosting.

Make the Chocolate Frosting

chocolate frosting for mint brownies being spread
  • Combine the butter, chocolate chips and milk in a bowl. Microwave for 45 seconds. Add powdered sugar and whisk until smooth.
  • Spread the chocolate frosting carefully over the mint frosting. Chill in the refrigerator for 30 minutes (or freeze for 10 minutes) before slicing. Enjoy!
gluten free mint brownies with bite taken out being held

Gluten-Free Mint Brownie Storage Tips

To Store

I prefer to keep these brownies tightly covered or in an airtight container in the refrigerator. The brownies will keep for up to 5 days.

To Freeze

These gluten-free mint brownies freeze great! Be sure to cool them completely before freezing.

  • You can freeze the entire rectangle of brownies, or cut them into 24 slices and freeze them individually. Wrap them in parchment paper then store them in a large ziplock freezer bag for best results.
  • You can also bake the brownies in a disposable foil pan and top with the frostings as instructed – then cover the whole pan with foil to freeze. The brownies will keep frozen for 2-3 months.

More Gluten-Free Baking Recipes

I hope you like these gluten-free mint brownies as much as we do! If you try them be sure to leave me a comment/rating below. I’d love to hear from you!

gluten free mint brownies with bite taken out being held
5 from 7 votes

Gluten-Free Mint Brownies

Prep Time 30 mins
Cook Time 30 mins
Cooling Time 20 mins
Total Time 1 hr 20 mins
Servings 24 brownies
These thick and fudgy gluten-free brownies are topped with a double layer of mint & chocolate frosting.
This recipe makes a large 9×13 pan of brownies so they're perfect for parties and get-togethers. Nobody will be able to tell they're gluten-free!

Video

Ingredients

For the Brownies:

  • 1 12oz bag semi-sweet chocolate chips 340 grams
  • 1 cup butter 226 grams
  • 1 1/2 cups granulated sugar 300 grams
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/3 cups gluten-free 1:1 baking flour 205 grams

For the Mint Frosting:

  • 6 tablespoons butter melted 85 grams
  • 1/4 cup milk
  • 3 cups powdered sugar 390 grams
  • 1/2 teaspoon mint extract
  • 2-3 drops green food coloring

For the Chocolate Frosting:

  • 6 tablespoons butter 85 grams
  • 1/2 cup chocolate chips 85 grams
  • 1/4 cup milk
  • 2 cups powdered sugar 260 grams

Instructions 

  • Preheat the oven to 350F. Line a 9×13 baking pan with tin foil. Grease with cooking spray and set aside.

Make the Gluten-Free Brownies:

  • Place the chocolate chips and butter in a medium-sized microwave safe bowl. Microwave on 50% power for 2-3 minutes, stopping every 30 seconds to stir until completely smooth and melted. You can also melt the butter and chocolate together over low heat on the stove.
  • Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine. Add the eggs one at a time, whisking until fully incorporated after each egg. Stir in the gluten-free flour until fully combined.
  • Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean. Let the brownies cool completely.

Make the Mint Frosting:

  • Combine all the ingredients and whisk until smooth. Spread over the cooled brownies. Chill in the refrigerator for 30 minutes (or freeze for 10 minutes) before topping with the chocolate frosting.

Make the Chocolate Frosting:

  • Combine the butter, chocolate chips and milk in a bowl. Microwave for 45 seconds. Add powdered sugar and whisk until smooth. Spread the chocolate frosting carefully over the mint frosting. Chill in the refrigerator for 30 minutes (or freeze for 10 minutes) before slicing. Enjoy!

Notes

MAKE IT DAIRY-FREE: You can easily use vegan butter and dairy-free milk in this recipe to make it dairy-free. 
TO STORE: I prefer to keep these brownies tightly covered or in an airtight container in the refrigerator. The brownies will keep for up to 5 days.
TO FREEZE: These gluten-free mint brownies freeze great! Be sure to cool them completely before freezing.
  • You can freeze the entire rectangle of brownies, or cut them into 24 slices and freeze them individually. Wrap them in parchment paper then store them in a large ziplock freezer bag for best results.
  • Another option is to bake the brownies in a disposable foil pan, cool and top with the frostings as instructed – then cover the whole pan with foil to freeze. The brownies will keep frozen for 2-3 months.

Nutrition

Calories: 311kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 181mg | Potassium: 50mg | Fiber: 1g | Sugar: 40g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

This post was originally published in April 2017. It was updated with a recipe and new photos in December 2021.

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Yummy! I used 62% dark chocolate chips and reduced the sugar a bit. Made half the recipe in an 8×8 pan. I also made the chocolate frosting and out the mint extract in it because I didn’t have time to cool between. SO decadent and buttery!!

  2. 5 stars
    Your recipes are brilliant. This filled the mint brownie shaped hole in my gluten free family’s heart. Thank you for being innovative and sharing your wins with us.

    The only thing I will change moving forward is to halve both frostings so they are a little less prominent.

  3. 5 stars
    I too love mint brownies! They are like the perfect chocolaty, mint treat. I could make these over and over again as well. Also, love how easy that Glutino mix is, but then we get to take it to the next level wit the mint and chocolate layers.

  4. Is there anything that can be substituted for almond milk?
    I cannot tolerate any of the gums: xanthan, guar, carrageenan.

    Thank you,
    Jill

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