Description
These Gluten-Free Mint Brownies are a delicious dairy-free treat featuring fudgy brownies topped with a creamy mint buttercream and rich chocolate ganache. Perfect for those seeking a gluten-free and allergy-friendly dessert with a refreshing mint twist.
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
- 1/2 cup coconut sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup unsweetened dark cocoa powder
- 3 Tablespoons cornstarch
- 1/2 teaspoon salt
Mint Buttercream
- 1/4 cup softened butter or dairy-free butter
- 2 Tablespoons milk (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 milk (unsweetened almond milk)
Instructions
- Prepare the Brownie Batter: Preheat your oven to 350°F (175°C). In a microwave-safe bowl, melt 1 cup of chocolate chips with 1/3 cup of coconut or avocado oil until smooth. In a separate bowl, whisk together 1/2 cup coconut sugar, 2 eggs, and 1 1/2 teaspoons vanilla extract until combined. Add the melted chocolate mixture to the wet ingredients and mix well.
- Mix Dry Ingredients: In another bowl, sift together 1/4 cup unsweetened cocoa powder, 3 tablespoons cornstarch, and 1/2 teaspoon salt. Gradually add these dry ingredients to the wet chocolate mixture and stir until fully incorporated.
- Bake the Brownies: Grease or line an 8x8 inch baking pan and pour the brownie batter evenly into it. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
- Prepare the Mint Buttercream: In a mixing bowl, beat 1/4 cup softened butter or dairy-free butter with 2 cups powdered sugar, 2 tablespoons almond milk, 1/4 to 1/2 teaspoon mint extract, and a tiny pinch of salt until smooth and creamy. Add 1-2 drops of green food coloring if using and mix well.
- Frost the Brownies: Once the brownies have cooled, spread the mint buttercream evenly over the top.
- Make the Chocolate Ganache: In a microwave-safe bowl, gently heat 1 cup semi-sweet or dark chocolate chips with 1/4 cup almond milk in short bursts until melted and smooth. Stir thoroughly to combine.
- Top with Ganache: Pour the chocolate ganache over the mint buttercream layer and spread it evenly with a spatula. Refrigerate the brownies until the ganache is set, about 30 minutes.
- Serve: Cut into 16 equal 2x2 inch squares and enjoy your fudgy gluten-free mint brownies!
Notes
- Use allergy-friendly or dairy-free chocolate chips to keep the recipe dairy-free.
- Cornstarch can be substituted with arrowroot powder if preferred.
- For a stronger mint flavor, adjust mint extract to taste.
- Green food coloring is optional and purely for visual appeal.
- Ensure brownies are completely cooled before frosting to prevent melting the buttercream.
- Refrigerate brownies after ganache application to help it set properly before slicing.
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
