Description
Delicious gluten-free mint brownies that are fudgy and topped with a creamy mint buttercream and rich chocolate ganache. This dairy-free recipe uses allergy-friendly ingredients, making it perfect for those with dietary restrictions while delivering a classic retro treat.
Ingredients
Scale
Brownies
- 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
Mint Buttercream
- 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)
Chocolate Ganache
- 1 cup semi-sweet or dark chocolate chips (allergy-friendly or dairy-free, as needed)
- 1/4 cup milk (unsweetened almond milk recommended)
Instructions
- Prepare the Brownie Batter: In a microwave-safe bowl, melt the 1 cup of chocolate chips together with the 1/3 cup coconut or avocado oil until smooth. In a separate bowl, whisk the eggs, coconut sugar, and vanilla extract until combined. Add the melted chocolate mixture to the egg mixture and mix well.
- Add Dry Ingredients: Sift together the cocoa powder, cornstarch, and 1/2 teaspoon salt, then gently fold these into the wet mixture until fully combined, making a smooth brownie batter.
- Bake the Brownies: Pour the batter into a greased or parchment-lined baking pan (about 8x8 inches) and bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool the Brownies: Remove the brownies from the oven and let them cool completely in the pan on a wire rack to room temperature. This is important before frosting.
- Make the Mint Buttercream: In a mixing bowl, beat the softened butter or dairy-free butter until creamy. Gradually add powdered sugar and mix on low until combined. Add the almond milk, mint extract, a tiny pinch of salt, and optional green food coloring; beat until light and fluffy.
- Frost the Brownies: Spread the mint buttercream evenly over the cooled brownies using a spatula or knife.
- Prepare the Chocolate Ganache: Heat the 1/4 cup almond milk in a small saucepan until just simmering. Pour over the 1 cup chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.
- Top with Ganache: Pour the ganache over the frosted brownies and spread evenly. Allow the ganache to set at room temperature or chill briefly in the refrigerator.
- Serve: Once ganache is set, cut into 16 squares (2x2 inch) and serve. Enjoy your fudgy, minty, dairy-free gluten-free brownies!
Notes
- Use allergy-friendly or dairy-free chocolate chips to keep the brownie dairy-free.
- You can substitute cornstarch with arrowroot powder for a similar texture.
- Ensure the brownies are fully cooled before frosting to prevent melting the buttercream.
- Green food coloring is optional and only for aesthetics.
- These brownies keep well stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 (2x2) brownie
- Calories: 178 kcal
- Sugar: 21.7 g
- Sodium: 53.8 mg
- Fat: 8.8 g
- Saturated Fat: 6.2 g
- Unsaturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 24.3 g
- Fiber: 0.5 g
- Protein: 1.1 g
- Cholesterol: 30.9 mg
