Description
Delicious fudgy gluten-free mint brownies made dairy-free with a rich chocolate base, topped with a creamy mint buttercream and smooth chocolate ganache, perfect for a retro-inspired treat.
Ingredients
Scale
Brownie Base
- 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
Mint Buttercream
- 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)
Chocolate Ganache
- 1 cup semi-sweet or dark chocolate chips (allergy-friendly or dairy-free)
- 1/4 cup milk (unsweetened almond milk)
Instructions
- Prepare Brownie Batter: Preheat your oven to 350°F (175°C). In a microwave-safe bowl, melt 1 cup chocolate chips with 1/3 cup coconut or avocado oil until smooth. In a separate bowl, whisk together the coconut sugar and eggs until combined, then stir in the melted chocolate mixture along with 1 1/2 teaspoons vanilla extract.
- Mix Dry Ingredients: Sift together 1/4 cup cocoa powder, 3 tablespoons cornstarch, and 1/2 teaspoon salt. Gradually fold the dry ingredients into the wet mixture until fully combined and smooth.
- Bake the Brownies: Pour the batter into a greased or lined 8x8 inch baking pan. Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely in the pan.
- Make Mint Buttercream: In a mixing bowl, beat 1/4 cup softened 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 light and fluffy. Add 1-2 drops of green food coloring if desired and mix until uniform.
- Prepare Chocolate Ganache: Combine 1 cup chocolate chips and 1/4 cup almond milk in a bowl. Microwave in short bursts of 15-20 seconds, stirring in between, until smooth and glossy.
- Assemble the Brownies: Spread the mint buttercream evenly over the cooled brownies. Pour the chocolate ganache on top and gently spread to cover the entire surface.
- Chill and Serve: Refrigerate the brownies for at least 1 hour to set the frosting and ganache before cutting into 16 squares and serving.
Notes
- Use allergy-friendly or dairy-free chocolate chips and butter substitutes to keep the recipe dairy-free.
- For a more intense mint flavor, adjust the amount of mint extract in the buttercream to your liking.
- If you don’t have cornstarch, arrowroot powder works as an excellent substitute.
- Make sure the brownies are completely cooled before frosting to prevent the buttercream from melting.
- Optional green food coloring enhances the mint buttercream’s festive appearance.
- Store brownies in an airtight container in the refrigerator to keep the ganache firm.
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
