Description
Delicious fudgy gluten-free mint brownies topped with a creamy dairy-free mint buttercream and rich chocolate ganache, perfect for a retro-inspired treat that satisfies chocolate and mint lovers alike.
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 sub butter or vegan butter)
- 1/2 cup coconut sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup unsweetened dark cocoa powder (sometimes labeled Dutch-processed or alkalized cocoa)
- 3 Tablespoons cornstarch (can substitute arrowroot)
- 1/2 teaspoon salt
Mint Buttercream Frosting
- 1/4 cup softened butter or dairy-free butter
- 2 Tablespoons milk (I use 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 (I use unsweetened almond milk)
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C). In a microwave-safe bowl, melt the 1 cup of semi-sweet or dark chocolate chips together with the 1/3 cup coconut or avocado oil until smooth. In a mixing bowl, whisk together the coconut sugar and eggs until combined. Add the vanilla extract and melted chocolate mixture, stirring well.
- Mix Dry Ingredients: In a separate bowl, sift together the unsweetened dark cocoa powder, cornstarch, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined to form your brownie batter.
- Bake the Brownies: Pour the batter into a greased or parchment-lined 8x8 inch baking pan. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs but no raw batter. Remove and allow to cool completely in the pan on a wire rack.
- Make the Mint Buttercream: In a mixing bowl, beat the softened butter or dairy-free butter until creamy. Gradually add the powdered sugar while continuing to mix. Add the 2 tablespoons of almond milk, mint extract, a tiny pinch of salt, and green food coloring if using. Beat until smooth and fluffy.
- Prepare the Chocolate Ganache: In a small saucepan or microwave-safe bowl, gently heat the 1 cup of chocolate chips with 1/4 cup almond milk until melted and smooth, stirring frequently. Allow to cool slightly to thicken.
- Assemble the Brownies: Once the brownies are completely cooled, spread the mint buttercream evenly over the top. Then drizzle or spread the chocolate ganache over the buttercream. Let the brownies set at room temperature or chill briefly in the refrigerator until the ganache is firm.
- Serve: Cut the brownies into 16 equal squares (2x2 inches each) and serve. Store any leftovers in an airtight container at room temperature or refrigerated.
Notes
- Use allergy-friendly or dairy-free chocolate and butter alternatives to keep the recipe dairy-free and suitable for those with allergies.
- For a more intense mint flavor, adjust the mint extract up to 1/2 teaspoon according to taste.
- If you prefer a nut-free milk, substitute almond milk with oat milk or rice milk.
- To make the brownies extra fudgy, do not overbake; start checking for doneness at 28 minutes.
- Green food coloring is optional; the mint flavor is what makes these brownies special.
- Store brownies covered to maintain moisture and freshness.
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
