If you love a gooey brownie but you’ve sworn off flour and other glutens, this is the recipe for you! These luscious brownies are heavy on the chocolate and light on the things that aren’t good for you. Best of all, they’re loaded with minty goodness.
Mint and Chocolate are the Perfect Combination
If you’ve been following me for any length of time you know that I love to merge mint and chocolate. I’m crazy about Andes Mints and York Peppermint Patties are my favorites. I’ve always enjoyed baking with these two ingredients.
Check out the recipe list at the bottom of this post for proof.
Unfortunately, none of my mint-chocolate recipes have been gluten-free. . .until now.
You’ll love the combination of those two flavors–the cool mint and the smooth chocolate–with every bite.
What are we waiting for? Let’s dive right in!
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are all simple ingredients. In fact, you’ve probably got most of them in your pantry or refrigerator now.
- room temperature butter (salted or unsalted butter, your choice)
- mint chocolate chips
- white sugar (or brown sugar, your choice)
- unsweetened cocoa powder
- pure vanilla extract
- room temperature eggs
- Mint chocolate chips
- heavy cream
- mini chocolate chips
That’s it! Just a handful of ingredients!
Note: You’ll want to check your ingredients to make sure none of them contain gluten.
How to Make Gluten Free Brownies
Ready to get started? This is such a quick and easy process, y’all, similar to my flourless chocolate cake. You’re definitely going to wonder why you haven’t whipped up a batch of these brownies before! They came together quickly and easily and didn’t even require an electric mixer or stand mixer. (I love mixing brownies by hand.)
Start by pre-heating your oven to 350 degrees Fahrenheit. Grease a 9 x 9 inch pan. (I made the mistake of making mine in a smaller pan, so they took longer to bake.)
Place your mint chocolate chips and butter in a microwave-safe bowl and place it in the microwave.
Cook for thirty second intervals until melted better and melted chocolate are smooth and creamy. Stir well and set aside. Note: Mint chips don’t melt as smoothly as other chocolate chips but it won’t matter one little bit!
Allow chocolate mixture to cool for several minutes before moving on. This is important! You don’t want your eggs to start cooking in the bowl, after all!
Once the chocolate mixture has fully cooled it’s time to add the sugar and vanilla. I use Watkins brand, my personal favorite. I think it adds a lot of flavor. Stir until fully incorporated.
It’s time to add the eggs and unprocessed cocoa powder. You can cut back a little on the cocoa powder if you don’t want your brownies to be as chocolatey.
Whisk until smooth. Now add an additional quarter cup of mint chocolate chips to your batter. Stir until will mixed.
Pour brownie batter into a prepared pan (buttered or buttered with parchment paper). As I mentioned above, my pan was a little too small for this project. I wish I’d gone with a 9 x 9 or even a rectangular baking pan.
If you’re baking in a smaller pan you’ll want to keep these in the oven for 35 – 40 minutes or until the brownies pull away from the edges of the pan. It’s important to test the center with a toothpick, which should come out clean (or only slightly gooey, depending on your preferences).
Mine were too gooey in the center, so I had to cook them longer.
Once the brownies are done removed your baking dish from the oven and place on a wire rack to cool. They should firm up a little more as they cool.
Make Your Glaze
You can make your glaze while your brownies are baking.
Combine chips and heavy cream. Microwave for thirty seconds then stir. If necessary, microwave for an additional thirty seconds and stir well.
Pour creamy mint chocolate ganache over brownies. Cover with mini chocolate chips.
Slice and enjoy!
Cut into squares and serve.
To Store Your Brownies…
Place in an airtight container or cover with plastic wrap. If you’re not eating them anytime soon these mint chocolate brownies can be placed in Ziplock freezer bags and stored in the freezer up to two months.
What to Expect From this Gluten Free Brownies Recipe
I’m a real mint person so I adored these! I could hardly believe they were gluten free, to be honest.
This is one of those fudgy brownie recipes you’re going to want to make again and again! They’re incredibly delicious, so much so that you won’t remember they’re flourless! If you’re looking for a cakey brownie, this isn’t it. On the contrary, these are some of the best fudgy gluten-free brownies you’ll ever eat–gooey and delicious.
You’re going to love the mint chocolate flavor and the rich chocolate combination is perfect! Serve with your favorite ice cream flavor. I would probably go with Blue Bell Homemade Vanilla and a little hot fudge. Yum!
There’s nothing like a big pan of brownies to make the world a better place!
Variations on this Gluten Free Brownies Recipe
These flourless chocolate mint brownies are rich and yummy, but I’m already thinking of ways to change them up. Here are some things I might try next time:
- Mint Buttercream: These would be great with my Dreamy Buttercream. Just add a drop of peppermint extract.
- Crushed Candy Canes: Top your brownies with ganache and crushed candy canes.
- Peanut Butter: Substitute peanut butter chips in place of mint chips.
- Caramel: Use caramel chips in place of mint chocolate and cover with caramel sauce.
- Hot Fudge Brownies: Top with white chocolate and miniature marshmallows.
- Coconut Sugar: To make these even healthier, use coconut sugar in place of white.
- Powdered sugar: Skip the mint ganache and sprinkle with powdered sugar.
My favorite Mint Chocolate Recipes
These recipes aren’t gluten-free but if you’re okay with that, you might want to check them out.
- Doctored Brownie Mix with Mint Chocolate: This is my go-to!
- Double Mint Chocolate Cookies: These are my favorite cookies.
- Pink Peppermint Angel Food Cake with Chocolate Glaze: You’re going to love this one!
Thanks for stopping by, friends! I hope you enjoyed this new gluten-free mint brownies recipe.
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- Brownie Ingredients:
- * 1/2 cup room temperature butter (salted or unsalted butter, your choice)
- * 1/2 cup mint chocolate chips
- * 3/4 cup granulated sugar (or brown sugar, your choice)
- * 1/2 cup unsweetened cocoa powder
- * 1 teaspoon pure vanilla extract
- * 3 room temperature eggs
- * 1/4 cup mint chocolate chips (to add to batter)
- Glaze Ingredients:
- * 1 cup mint chocolate chips
- * 1/3 cup heavy cream
- * 1/4 cup mini chocolate chips to spread on top (optional)
Start by pre-heating your oven to 350 degrees Fahrenheit.
Place your mint chocolate chips and butter in a heatproof bowl and place it in the microwave.
Heat in thirty second intervals until smooth and creamy. Stir well and set aside.
Allow chocolate mixture to cool for five minutes before moving ahead with the rest of the instructions.
Once fully cooled add your sugar and vanilla.
Stir until fully incorporated.
Add room temperature eggs and cocoa powder.
Whisk well. Add 1/4 cup mint chips to batter.
Pour batter into buttered baking pan.
Bake for 35 - 40 minutes or until brownies pull away from the edges and until a toothpick comes out clean from the center. If you're baking in a smaller pan they will take longer.
Set your baking dish on a wire rack to cool.
Pour glaze on top and add mini chocolate chips to decorate.
Slice and enjoy!