Description
These Gluten-Free Mint Brownies are a fudgy, dairy-free treat featuring a rich chocolate base topped with a creamy mint buttercream and a smooth chocolate ganache. Perfect for those seeking a delicious retro dessert that accommodates gluten and dairy sensitivities.
Ingredients
Scale
Brownie Base
- 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 cocoa)
- 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 recommended)
- 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 Base: Preheat your oven to 350°F (175°C). In a microwave-safe bowl, melt the 1 cup chocolate chips with the 1/3 cup coconut or avocado oil until smooth. In a mixing bowl, whisk together the coconut sugar and eggs until combined, then stir in the vanilla extract. Add the melted chocolate mixture to the sugar and egg mixture and mix well.
- Mix Dry Ingredients: Sift together the cocoa powder, cornstarch, and salt. Gradually add these dry ingredients to the wet chocolate mixture, folding gently until fully incorporated.
- Bake the Brownies: Pour the batter into a greased or lined 9x9 inch baking pan. Spread evenly and bake for 30 minutes until a toothpick inserted in the center comes out with moist crumbs. Allow the brownies to cool completely in the pan on a wire rack.
- Make the Mint Buttercream: In a medium bowl, beat the softened butter or dairy-free butter until creamy. Gradually add powdered sugar, alternating with the 2 tablespoons of almond milk, beating until smooth. Add the mint extract, a tiny pinch of salt, and green food coloring if desired, and mix until evenly combined.
- Prepare the Chocolate Ganache: Heat the 1/4 cup almond milk until just simmering. Pour over 1 cup of chocolate chips in a bowl and let sit for a minute. Stir gently until smooth and glossy.
- Assemble the Brownies: Once the brownies have cooled, spread the mint buttercream evenly over the top. Pour the chocolate ganache over the buttercream layer and spread evenly. Allow the ganache to set slightly before slicing.
- Serve: Cut into 16 equal squares and serve at room temperature for the best fudgy texture.
Notes
- For dairy-free options, use allergy-friendly or dairy-free chocolate chips and dairy-free butter alternatives.
- Cornstarch can be substituted with arrowroot powder for a similar texture.
- Adjust mint extract amount according to personal preference for mint intensity.
- Green food coloring is optional and purely for presentation.
- Ensure brownies are completely cooled before frosting to prevent melting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate 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
