Gluten-Free Mint Brownies

Meaningful Eats

24 brownies

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

This recipe makes a large 9x13 pan of brownies so they're perfect for parties and get-togethers. Nobody will be able to tell they're gluten-free!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 30

Cooling Time 20

Total Time 1 20

Author Erin Collins

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 9x13 baking pan with parchment paper or 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!

Video

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