Name: Gluten-Free Mint Brownies Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup semi-sweet chocolate chips or dark chocolate chips (allergy-friendly or dairy-free, as needed); 1/3 cup coconut oil or avocado oil (can substitute butter or vegan butter); 1/2 cup coconut sugar; 2 eggs; 1 1/2 teaspoons vanilla extract; 1/4 cup unsweetened dark cocoa powder (Dutch-processed or alkalized); 3 tablespoons cornstarch (can substitute arrowroot); 1/2 teaspoon salt; 1/4 cup softened butter or dairy-free butter; 2 tablespoons milk (unsweetened almond milk preferred); 2 cups powdered sugar; 1/4-1/2 teaspoon mint extract; a tiny pinch salt (less than 1/8 teaspoon); 1-2 drops green food coloring (optional); 1 cup semi-sweet or dark chocolate chips (allergy-friendly or dairy-free, as needed); 1/4 cup milk (unsweetened almond milk recommended)

There’s something about the crisp, fresh flavor of mint combined with rich chocolate that just hits the spot, right? This Gluten-Free Mint Brownies Recipe brings that classic combo to life with a fudgy base, smooth minty buttercream, and a shiny chocolate ganache. It’s a delightful twist on your everyday brownie—perfect for sharing or savoring bite by bite.

The image shows several square dessert bars arranged in rows on white parchment paper over a white marbled surface. Each bar has three clear layers: a dark brown, moist-looking base, a middle creamy pale green layer, and a smooth, thick dark chocolate layer on top. The bars are neatly cut with clean edges, and there are small fresh green mint leaves scattered around the edges of the parchment paper. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Mint Brownies Recipe
Top Tip
How to Serve Gluten-Free Mint Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Mint Brownies Recipe

Why You'll Love This Recipe

I remember the first time I made these brownies—they quickly became a favorite in my household. Not only are they packed with that irresistible mint-chocolate flavor, but they’re also super friendly for anyone avoiding gluten or dairy. Plus, they have a nice fudgy texture that keeps you coming back for more.

Fudgy and Moist: These brownies strike the perfect balance—rich but not dry, with a melt-in-your-mouth texture.
Gluten & Dairy-Free Friendly: Great option for people with dietary restrictions without sacrificing flavor.
Classic Mint Chocolate Flavor: Mint buttercream on top adds an uplifting freshness that compliments the deep chocolate perfectly.
Fun and Versatile: Whether for parties, holidays, or just because, these brownies always impress.

Ingredients & Why They Work

These ingredients come together to create a rich, tender brownie with a creamy mint topping. Each component is chosen to keep it gluten-free and dairy-free if you opt for the substitutes I recommend—without compromising on flavor or texture.

Flat lay of semi-sweet chocolate chips scattered beside a small pile of unsweetened dark cocoa powder, a smooth white ceramic bowl with creamy coconut oil, two whole uncracked brown eggs, a small white ceramic bowl filled with granular coconut sugar, another small white bowl with fine cornstarch, a neat mound of powdered sugar on a white ceramic plate, a small white bowl containing unsweetened almond milk, a small dollop of soft dairy-free butter resting on a white ceramic dish, a tiny pinch of salt displayed on a small white bowl, and a delicate white ceramic bowl holding clear vanilla extract, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet or dark chocolate chips: Choose allergy-friendly or dairy-free versions if needed; it’s the foundation of that chocolatey depth.
Coconut oil or avocado oil: Adds healthy fats and moisture; plus keeps it dairy-free if you skip butter.
Coconut sugar: Gives a subtle caramel note and a lower glycemic impact than regular sugar.
Eggs: Provide structure and help keep the brownies fudgy, not cakey.
Vanilla extract: Enhances all the chocolate and mint flavors in subtle ways.
Unsweetened dark cocoa powder: Use Dutch-processed if you can—it’s smoother and less acidic.
Cornstarch (or arrowroot): Helps give these brownies that tender crumb without gluten.
Salt: Balances sweetness and deepens chocolate flavor.
Butter or dairy-free butter: For richness and creamy texture in the frosting.
Milk (unsweetened almond milk is my go-to): Keeps things dairy-free while providing moisture for the buttercream and ganache.
Powdered sugar: To sweeten and sweeten the frosting smoothly.
Mint extract: Just the right hint makes the mint flavor shine without overpowering.
Green food coloring (optional): Adds that classic minty vibe, but totally optional if you prefer natural.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with the mint intensity in this recipe—sometimes a tiny bit more extract gives it that extra refreshment I’m craving. You can easily adjust the chocolate chips on top or even try different nut butters in the frosting for fun twists. It’s your kitchen, your rules!

Variation: Once, I swapped out almond milk for oat milk for an even creamier frosting—it was a hit at a friend’s party with dairy allergies.
Mint Intensity: If you like subtle mint, use just ¼ teaspoon of mint extract; go up to ½ teaspoon for a bolder kick.
Chocolate Upgrade: Try adding chopped fresh mint leaves into the batter for a natural, fresh flavor.

Step-by-Step: How I Make Gluten-Free Mint Brownies Recipe

A close-up top view of a single square brown cake on a white marbled surface, with a thick, smooth layer of green frosting being spread evenly on top by a metal spatula held by a woman's hand. The frosting is creamy and shows soft textures and swirls as it spreads across the cake's surface. The background is clean and simple with the white marble serving as a subtle contrast to the rich colors of the cake and frosting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt and Mix the Chocolate Base

First, I gently melt the chocolate chips with coconut oil over a double boiler or in short bursts in the microwave. Stirring frequently is key here—no one likes burnt chocolate! Once smooth, I whisk in the coconut sugar and eggs, then the vanilla extract. This creates a silky base that’s ready for the dry ingredients.

Step 2: Blend in the Dry Ingredients

Next, I sift together the cocoa powder, cornstarch, and salt to avoid any lumps. Slowly folding these into the chocolate mixture ensures even distribution. Be careful not to overmix as you want to keep it fudgy, not cakey. The batter should be thick and glossy here.

Step 3: Bake to Perfection

I pour the batter into a greased or parchment-lined square pan, smoothing the top with a spatula. Baking times can vary based on your oven and pan, but about 25–30 minutes at 350°F usually does the trick. I check with a toothpick—it should come out with moist crumbs, not wet batter.

Step 4: Whip Up the Mint Buttercream

While the brownies cool, I beat the softened dairy-free butter and almond milk together, then gradually add powdered sugar, salt, and mint extract. Sometimes I throw in a drop or two of green food coloring to make it extra festive. Whipping it until fluffy makes the frosting heavenly.

Step 5: Make the Chocolate Ganache Drizzle

For the finishing touch, I melt more chocolate chips with almond milk, stirring until glossy and smooth. This ganache gets drizzled over the mint frosting just before serving—so decadent and beautiful.

Step 6: Assemble and Chill

After frosting the brownies, pour the ganache over the top and spread gently or drizzle with a spoon for a pretty pattern. I find chilling the brownies for at least an hour helps everything set up nicely for clean slicing.

Top Tip

Throughout my experiments, I learned that the key to these brownies’ fudginess is not overbaking. It’s tempting to wait until a toothpick comes out completely clean, but a little moistness on the toothpick means perfectly gooey brownies inside.

Check Early: Start testing your brownies about 5 minutes before the minimum bake time to prevent drying out.
Use Room Temp Eggs: This helps everything blend smoothly for a silkier batter.
Cool Completely: Letting the brownies cool fully before frosting prevents melting and helps with clean layers.
Don’t Skip the Chill: Chilling after frosting makes slicing easier and keeps the brownies intact.

How to Serve Gluten-Free Mint Brownies Recipe

Garnishes

I love topping mine with a few fresh mint leaves or crushed peppermint candies—it adds a little extra crunch and makes them look festive. A light dusting of cocoa powder or a sprinkle of sea salt can also enhance the flavors beautifully.

Side Dishes

Pairing these brownies with a chilled glass of almond milk or a cup of hot mint tea brings out their best. For a summer twist, serve alongside a scoop of dairy-free vanilla ice cream for an indulgent dessert experience.

Creative Ways to Present

For holiday parties, I’ve served these brownies on a platter with fresh mint sprigs and edible flowers nestled around. Cutting them into mini brownie bites makes them perfect finger foods. You can even make brownie pops by skewering pieces and dipping in extra ganache.

Make Ahead and Storage

Storing Leftovers

I store these brownies in an airtight container in the fridge—they stay moist for up to 4 days. Just remember to bring them to room temperature before serving to soften the buttercream and ganache again.

Freezing

Freezing works great! I wrap individual brownies tightly in plastic wrap, then pop them in a freezer bag. They keep well for up to 2 months. When you want a treat, thaw them overnight in the fridge.

Reheating

I usually warm mine gently in the microwave for 10-15 seconds to bring back some softness, especially if chilled or frozen. Just be careful not to melt the frosting—that delicate balance is key.

Frequently Asked Questions:

Can I use regular butter instead of dairy-free butter in this recipe?

Absolutely! Regular butter works perfectly and will add a rich, creamy texture to the brownies and frosting. Just keep in mind it’s not dairy-free if that’s a concern.

What’s the best chocolate to use for gluten-free mint brownies?

Choose gluten-free certified semi-sweet or dark chocolate chips to ensure no cross-contamination. Dairy-free or allergy-friendly options are great if you need to avoid dairy. The quality of chocolate really makes a difference in flavor.

Can I make these brownies nut-free?

Yes! Just make sure to use a dairy-free milk alternative that’s nut-free, like oat or rice milk, and double-check all ingredient labels for potential nut traces. The recipe itself has no nuts added.

How do I achieve that perfect fudgy texture?

The trick is not to overbake and to use the right ratio of chocolate and fat. Also, avoid overmixing the batter once the dry ingredients go in. Let the brownies cool completely before slicing so they set up nicely.

Final Thoughts

These gluten-free mint brownies hold a special place in my kitchen repertoire—they’re the little treat I grab after a busy day or bring to celebrations where I want to offer everyone something tasty and inclusive. I’m confident you'll love how approachable and satisfying this recipe is—give it a try and enjoy every buttery, minty bite together!