Name: Gluten-Free Mint Brownies Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup semi-sweet chocolate chips or dark chocolate chips (allergy-friendly or dairy-free); 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 (Dutch-processed or alkalized); 3 tablespoons cornstarch (or arrowroot); 1/2 teaspoon salt; 1/4 cup softened butter or dairy-free butter; 2 tablespoons milk (unsweetened almond milk); 2 cups powdered sugar; 1/4 to 1/2 teaspoon mint extract; tiny pinch salt (less than 1/8 teaspoon); 1-2 drops green food coloring (optional); 1 cup semi-sweet or dark chocolate chips (allergy-friendly or dairy-free); 1/4 cup milk (unsweetened almond milk)

There's something so delightfully nostalgic about a rich, fudgy brownie with a refreshing burst of mint—especially when it’s totally safe for those avoiding gluten. This Gluten-Free Mint Brownies Recipe brings that perfect balance of indulgence and freshness together, topped with a creamy mint buttercream and a luscious chocolate ganache that’ll have everyone asking for seconds.

The image shows a row of square dessert bars with three clear layers. The bottom layer is dark brown with a moist, crumbly texture, the middle layer is a light mint green and smooth, and the top layer is a thick, glossy dark chocolate sheet. The bars are neatly cut and placed on white parchment paper with a white marbled surface underneath. There are a few fresh green mint leaves scattered beside the bars. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Mint Brownies Recipe
Top Tip
How to Serve Gluten-Free Mint Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Mint Brownies Recipe

Why You'll Love This Recipe

I’ve made plenty of brownies, but this Gluten-Free Mint Brownies Recipe holds a special place because it’s the perfect blend of classic comforts and allergy-friendly magic. You don’t miss the gluten one bit, and the mint buttercream just takes it to a whole new level.

Gluten-Free but Delicious: The texture is fudgy and moist, proving gluten-free treats can be just as satisfying as the original.
Minty Freshness: The subtle mint buttercream topping adds a refreshing contrast to the rich chocolate base.
Dairy-Free Options: You can easily swap in dairy-free ingredients to keep it allergy-friendly without sacrificing flavor.
Perfect for Any Occasion: Elegant enough for holidays but simple enough for a cozy weekend treat.

Ingredients & Why They Work

Every ingredient in this Gluten-Free Mint Brownies Recipe plays a key role, from the melting chocolate to the cornstarch that gives it that perfect fudgy texture. Plus, knowing a couple of swaps can make your baking easier and more versatile.

Flat lay of a small pile of glossy semi-sweet chocolate chips, a few whole coconut sugar crystals loosely scattered, two brown eggs with clean shells, a small white ceramic bowl filled with smooth dark cocoa powder, a small white ceramic bowl containing creamy dairy-free butter, a small white ceramic bowl with coconut oil showing its transparent golden texture, a small white ceramic bowl with fine powdered sugar, a small white ceramic bowl holding almond milk with a slight milky opacity, and a tiny pinch of salt grains arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chocolate chips: Use semi-sweet or dark chocolate, preferably dairy-free if needed, to keep that deep, rich base.
Coconut or avocado oil: These oils add moisture without heavy dairy flavors—you can sub butter or vegan butter if you prefer.
Coconut sugar: For natural sweetness with a subtle caramel note that complements the chocolate.
Eggs: They bind everything together and give structure to the brownies.
Vanilla extract: Enhances the chocolate flavor and rounds out the taste.
Unsweetened dark cocoa powder: Look for Dutch-processed for a smoother, less bitter chocolate flavor.
Cornstarch or arrowroot: This is crucial for that fudgy texture while keeping it gluten-free.
Salt: Just a pinch to balance the sweetness and deepen the chocolate nuances.
Butter or dairy-free butter: For the mint buttercream—softened to make creamy frosting.
Milk (unsweetened almond milk): Keeps it dairy-free while smoothing out the buttercream.
Powdered sugar: Sweetens and thickens the mint frosting perfectly.
Mint extract: A little goes a long way—adds that unmistakable fresh mint flavor.
Green food coloring (optional): Just a drop to make that frosting pop with color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with mint levels depending on the season—more mint in summer for that fresh vibe, less in winter so the chocolate stays center stage. The beauty of this Gluten-Free Mint Brownies Recipe is how much you can customize it.

Variation: Sometimes I add a handful of chopped nuts like walnuts or pecans for some crunch—it pairs amazingly with the smooth mint buttercream.
Dairy-free friendly: Swap all butter and milk for coconut or vegan alternatives, and it’s perfect for dairy-sensitive friends.
Seasonal twist: Add a hint of orange zest to the frosting for a festive holiday variant I adore.

Step-by-Step: How I Make Gluten-Free Mint Brownies Recipe

A close-up view of a square chocolate cake on a white marbled surface, being spread with a thick, light green frosting that has a smooth but slightly textured appearance. The cake forms the dark brown base layer, while the green frosting is the top layer, covering the entire surface evenly. A metal spatula held by a woman's hand is smoothing the frosting in a swirling motion on the top right side of the cake. The overall look is fresh and appetizing, with a clear contrast between the dark cake and the pastel green frosting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Melt and Mix Your Chocolate Base

Start by gently melting 1 cup of semi-sweet or dark chocolate chips with ⅓ cup of coconut or avocado oil. I usually do this over a double boiler or carefully in short bursts in the microwave, stirring between intervals. The goal is a smooth, glossy mixture—watch closely to avoid burning, especially if heating in the microwave.

Step 2: Blend Sugar, Eggs, and Vanilla

Once your chocolate is melted and cool enough but still pourable, whisk in ½ cup of coconut sugar, followed by 2 eggs and 1 ½ teaspoons of vanilla extract. Beat it all until silky and well combined—this will create a rich base for your brownies.

Step 3: Add Dry Ingredients

Now sift in ¼ cup unsweetened dark cocoa powder, 3 tablespoons cornstarch, and ½ teaspoon salt directly into the chocolate mixture. Folding these in gently helps keep your brownies tender yet fudgy. The cornstarch is key here for a soft texture without gluten.

Step 4: Bake the Brownies

Pour the batter into a greased or parchment-lined 8x8-inch pan and smooth the top. Bake at 350°F (175°C) for about 25–30 minutes. Keep an eye on it—you're aiming for a slightly fudgy center, so a toothpick inserted should come out with just a few moist crumbs.

Step 5: Make the Mint Buttercream

While your brownies cool, whip together ¼ cup softened butter (or dairy-free butter) with 2 tablespoons milk (I use almond milk), 2 cups powdered sugar, ¼ to ½ teaspoon mint extract, and a tiny pinch of salt. Add a couple drops of green food coloring if you want that classic minty look. Beat it all until creamy and smooth.

Step 6: Prepare the Chocolate Ganache

Finally, melt another 1 cup of chocolate chips with ¼ cup milk (almond milk works great here again) until silky. Let it cool slightly but keep it pourable so it spreads easily over the mint frosting.

Step 7: Final Assembly

Spread the mint buttercream over the cooled brownies first. Then, drizzle or pour the ganache on top, smoothing it out with a spatula. Refrigerate for at least 20 minutes to set before slicing into your perfectly portioned squares.

Top Tip

From my experience baking these Gluten-Free Mint Brownies, getting the balance of mint in the frosting just right and baking the brownies until perfectly fudgy makes all the difference. Here are my tried-and-true tips to get it right every time.

Mint extract moderation: Start with less and taste the frosting as you go—too much mint can overpower everything.
Don’t overbake: I always set my timer a few minutes early and check with a toothpick to avoid dry brownies.
Chocolate melting: Melt chocolate slowly over a double boiler or in short microwave bursts to prevent seizing or burning.
Cool completely before frosting: If the brownies are warm, your buttercream will melt and get messy—patience here really pays off.

How to Serve Gluten-Free Mint Brownies Recipe

Gluten-Free Mint Brownies - Serving Suggestion

Garnishes

I like to sprinkle some finely chopped dark chocolate shavings or a few crushed peppermint candies on top of the ganache—it adds a lovely crunch and a festive touch, plus it looks gorgeous!

Side Dishes

Serve these brownies alongside a scoop of dairy-free vanilla ice cream or a dollop of whipped coconut cream. The creamy contrast makes the mint chocolate combo even more indulgent.

Creative Ways to Present

For special occasions, I’ve layered these brownies in a glass trifle dish with mint chocolate chips and fresh mint leaves for an elegant and crowd-pleasing dessert centerpiece that’s as beautiful as it is tasty.

Make Ahead and Storage

Storing Leftovers

Store leftover brownies in an airtight container in the refrigerator. They keep well for up to 4 days, and chilling actually helps the flavors meld and the frosting stay fresh.

Freezing

I’ve frozen these brownies (without ganache) wrapped tightly in plastic wrap and foil with great results. Defrost overnight in the refrigerator before adding the ganache and frosting, to keep texture and flavor intact.

Reheating

If you want a warm bite, I gently microwave one brownie for 10–15 seconds. I avoid heating the frosted ones too much—otherwise the buttercream melts. Alternatively, enjoy them chilled for best texture.

Frequently Asked Questions:

Can I use gluten-free flour instead of cornstarch?

Cornstarch acts as a tenderizer in this recipe to keep the brownies fudgy and soft, whereas gluten-free flour blends often add structure. You could experiment with a small amount, but I recommend sticking with cornstarch or arrowroot for the best texture.

Is this recipe dairy-free?

Yes! You can make it entirely dairy-free by substituting butter and milk in the frosting with plant-based alternatives like dairy-free butter and almond or oat milk. The chocolate chips should also be dairy-free.

How strong is the mint flavor?

The mint flavor is subtle but noticeable. You can always adjust the amount of mint extract to your liking—start with ¼ teaspoon and add more if you want it stronger.

Can I make these brownies ahead of time?

Absolutely! You can bake the brownies a day or two in advance, keep them refrigerated, then add the mint buttercream and ganache just before serving for the freshest look and flavor.

Final Thoughts

These Gluten-Free Mint Brownies Recipe have become a little slice of magic in my kitchen. They’re my go-to when I want something special that feels indulgent but is safe for friends with dietary restrictions. I hope you enjoy making them as much as I do—there’s truly nothing like biting into that fudgy, minty, chocolatey goodness that feels both retro and fresh. Give it a try, and I promise it’ll brighten your day (and your taste buds) just like it did mine.