Description
These Gluten-Free Mint Brownies are fudgy, rich, and topped with a creamy mint buttercream and chocolate ganache. Perfect as a dairy-free retro treat, they combine the deep flavors of dark chocolate with a refreshing hint of mint for a delightful dessert or snack.
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 unsweetened almond milk
- 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 unsweetened almond milk
Instructions
- Prepare the Brownie Batter: Preheat your oven to 350 degrees Fahrenheit. In a microwave-safe bowl, melt the 1 cup of chocolate chips with the 1/3 cup coconut or avocado oil until smooth. In a separate bowl, whisk together the coconut sugar, eggs, and vanilla extract until well combined. Gradually add the melted chocolate mixture to the egg mixture, stirring thoroughly.
- Mix Dry Ingredients: In another bowl, sift together the cocoa powder, cornstarch, and salt. Slowly add these dry ingredients into the wet ingredients, mixing just until combined to ensure a fudgy texture.
- Bake the Brownies: Pour the batter into a greased or parchment-lined 8x8 inch baking pan. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and let cool completely.
- Make the Mint Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, almond milk, mint extract, and a tiny pinch of salt, beating until smooth and fluffy. Add green food coloring if desired for a minty visual effect.
- Prepare the Chocolate Ganache: Heat the 1/4 cup almond milk until just simmering and pour over the 1 cup chocolate chips in a bowl. Let sit for a minute, then stir until the ganache is smooth and glossy.
- Assemble the Brownies: Spread the mint buttercream evenly over the cooled brownies. Drizzle or spread the chocolate ganache over the buttercream layer. Allow to set at room temperature or chill briefly in the refrigerator to firm up before slicing.
- Serve: Cut into 16 equal 2x2 inch squares. Enjoy your delicious gluten-free, dairy-free mint brownies as a festive dessert or snack!
Notes
- For a richer texture, use avocado oil instead of coconut oil in the brownies.
- Arrowroot powder can be used instead of cornstarch for a more natural thickener.
- Use allergy-friendly or dairy-free chocolate chips to keep the recipe dairy-free and gluten-free.
- Chilling the brownies before icing helps the buttercream spread more smoothly.
- Adjust the amount of mint extract according to your taste preference.
- Green food coloring is optional and purely for visual appeal.
Nutrition
- Serving Size: 1 brownie (2x2 inch)
- 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
