Looking for special, decadent, over the top gluten-free mint brownies? You’ve come to the right place! I make these whenever the chocolate + mint craving hits me!
A fudgy gluten-free brownie topped with a layer of mint icing and topped with a smooth layer of dark chocolate… um, yes please. I’m lamenting the fact that this entire pan of mint brownies has been devoured. They were enjoyed by everyone that I shared them with!
Years ago, when I could still eat gluten, a little bakery opened up downtown. I stopped in, as I LOVE bakeries, and discovered this incredible treat. The brownies were cut in huge squares and kept chilled. I would buy one and savor every little bite, usually saving half of it to enjoy the next day since they were so big. I would crave these brownies every few weeks.
Sadly, the bakery ended up closing. My craving for these brownies only intensified once I could no longer buy them. Finally I set to work on figuring out my own recipe for them.
I tried many recipes with less than desirable results like a brownie layer that was too cakey or not chocolatey enough, a mint layer that tasted like toothpaste, and a chocolate layer that wouldn’t look smooth and glossy. After many tests and tweaks, and some tips from a friend, I had this recipe perfected.
Prior to last week, I had yet to try making them with either of my favorite gluten-free flours (gfJules and Gluten Free Mama). I was confident, though, because they haven’t failed me yet. I can definitely say that these tasted just the same as the gluten-full version I used to make. I’ve now tested it with each of those flour blends with great success! Thumbs up came from those that have to eat gluten-free and those that don’t!
A few recipe notes: Since this recipe has multiple layers and they need to cool, feel free to make this over a span of two days.
I baked the gluten-free brownies one day, then did the mint layer & chocolate layer the next day.
You’ll definitely want to make sure to wait until they are well-chilled before cutting, and you’ll want to keep them chilled when not being served.
Notes on ingredients and substitutions for these gluten-free mint brownies:
- Use a good quality flour blend. Like I said above, I’ve tested with both gfJules and Gluten Free Mama’s Almond Blend and both worked very well. Other good quality blends like Cup4Cup and King Arthur Measure for Measure should work well too. Just avoid flour blends made of bean flours or only rice flour. I do not recommend using only almond flour or only coconut flour to make these. Those are not a successful straight substitution.
- Unsweetened chocolate squares: I use Baker’s Unsweetened Chocolate Squares, which are availble at all of my local stores or online from Amazon.
- Mint: I tried a number of mint options and I found the best success in using this mint extract from McCormick which you hopefully can find at your local store, or you can buy on Amazon. I like this one because it is spearmint and peppermint together and gave a better flavor than when I used one or the other alone.
Kept chilled, these stayed nice and moist and tasty for 4 days with no change in quality or flavor. I hope you enjoy them as much as I do!
If you love this chocolate and mint combo, you’ve got to try my other favorite: gluten-free mint chocolate bundt cakes! I make these for holiday parties every December and they’re always a hit!
Looking for more decadent gluten-free brownie recipes? Make sure to try my gluten-free buckeye brownies too! Also, I have a Pinterest board FULL of them! Check it out here: Gluten-free Brownies on Pinterest.
Gluten-free Mint Brownies Recipe:
Looking for special, decadent, over the top gluten-free mint brownies? You've come to the right place! I make these whenever the chocolate + mint craving hits me! *I've tested this with Gluten Free Mama's Almond Flour Blend and gfJules flour. They both work amazingly well. If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe. As always, be sure to double-check all of your ingredients to ensure they are gluten-free. You can double this recipe for 11x15” jelly roll size pan. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Gluten-free Mint Chocolate Brownies
Ingredients
Brownies:
Mint Layer:
Chocolate Icing:
Instructions
Brownie Layer:
Mint Layer:
Chocolate Icing:
Notes
Recommended Products
Photos and text updated March 2019,
Previous photo:
Jules says
Oh my goodness, Michelle! I’m totally drooling onto my computer keyboard right now! LOL! Thanks for sharing such a drool-worthy recipe – my hips may not thank you, but my lips sure will! 🙂
~jules
Michelle @ My Gluten-free Kitchen.com says
Haha! I agree! Thanks for stopping by and commenting, Jules. I hope you can give these a try soon!
Michelle @ My Gluten-free Kitchen.com says
Shirley, Thanks so much for sharing and stopping by to comment! I appreciate it!
Jill says
Just wondering if you have ever made this dairy free?? I am trying to cut my dairy as much as I can which is really hard to do with a sweet tooth:)
Michelle @ My Gluten-free Kitchen.com says
Jill,
I haven’t made these dairy-free, but I don’t see why it wouldn’t work! Definitely use your favorite butter alternative that is good for baking. I’ve used Earth Balance buttery sticks and they usually work well in baking!
Michelle @ My Gluten-free Kitchen.com says
Thanks Jules! I appreciate the share!
Michelle @ My Gluten-free Kitchen.com says
Thanks Shirley!
Katie says
The recipe was easy to follow and the brownies turned out great. Thanks!
Michelle Palin says
Katie – Thank you for coming back to rate and comment on the recipe! I love hearing from people that try my recipes! Enjoy!
Bridget says
Mmmm…those look fantastic! If you need any tasters…I may just happen to be in the area! Everything looks fantastic!
MeLissa says
This looks yummy! Going to add to my Foodie Holiday and St. Patty’s Day pinboards! 🙂
Michelle Palin ~ My Gluten-free Kitchen says
Thanks MeLissa! I appreciate the pins!
Nicole says
I made these today for a St Patrick’s Day treat. They are amazing!! I used Jules’ flour. Fantastic!
Michelle Palin ~ My Gluten-free Kitchen says
Yay Nicole! So glad you made them and enjoyed them! They are perfect for a St. Patrick’s Day treat! Thanks for stopping by to rate them and comment. I really appreciate it! ~Michelle
Crysta says
These look yummy, but I often have trouble with food coloring…do you know if the consistency of the mint layer would be changed without the food coloring?
Michelle Palin ~ My Gluten-free Kitchen says
Crysta,
No the amount of food coloring used in these is so minimal, you could definitely omit it without in affecting anything. Hope you can make them soon!
Laurie says
I am trying these this weekend! They look so good 😉
Jaime says
Is there any particular brand of mint extract you recommend for these? Thank you!
Casie says
I made these this weekend and they were fantastic!! I followed the exact recipe and they came out perfect! Just added rainbow sprinkles on top of the warm choc and they set perfect. Brought them to church and they went fast. Very rich. You can definitely cut them into small pieces. Everyone commented on how they didn’t taste GF. Thanks for the awesome recipe! Wish I could post my pic.
Casie says
Oh and I used Bob’s Redmill All-Purpose Flour and added the Xantham Gum.
Casie says
I followed the directions exactly as they are and these turned out perfect. I made these for our church social time and had requests to make them again! To make them extra pretty I add rainbow sprinkles or Christmas color sprinkles right after I pour the last layer of chocolate. I store these in the refrigerator because it keeps the top chocolate layer firm. Also, make sure to cut them pretty small. They are very rich. I’ve made this multiple times now and it is permanently in my treats cookbook.
Erika says
when you say beat the sugar well into the eggs, are you using an electric mixer or just doing it by hand?
Michelle Palin ~ My Gluten-free Kitchen says
Erika,
I use an electric mixer! I love to let my KitchenAid do all the work! You can totally do this by hand though too!
Dee says
What sweetener alternatives can I use as I do not use refined sugars. Thank you
Christina says
Baking newb here! Is the butter salted or unsalted? Thanks!
Michelle Palin ~ My Gluten-free Kitchen says
Christina – I apologize for omitting that! I recommend you use unsalted in this recipe, as the salt is called for separately. If all you have is salted butter, then change the salt amount to 1/4 tsp. and you’ll be fine!
Happy Baking!
Lacey says
These were great! Very rich but lovely as a gluten free treat
Diana says
I just made these gf & dairy free and they are amazing! I’m the only gf dairy free person in my house and my family loves them too! I used Melt organic Buttery sticks in place of butter.they are dairy free soy free canola free.
laurie langley says
Can you make ahead and freeze them? Like for a month?
Allie says
Would the recipe still turn out if I omitted the xanthan gum? I don’t have any on hand, but I still want to try these. Thanks!
Michelle Palin ~ My Gluten-free Kitchen says
If your flour blend doesn’t have any gums (xanthan or guar), then your brownie layer will likely fall apart. I would wait to make until you have some!