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I am really excited to share a new recipe with you – it’s for gluten-free chocolate mint brownies! This gluten-free dessert is minty, creamy, chocolatey and oh-so-decadent. I just know you’ll love them or else I wouldn’t bother to share them!
I made these brownies just in time for St. Patrick’s Day because, well, they’re green! You could, of course, omit the green food dye and simply go with white peppermint frosting instead. If you use food dye, I recommend using a natural food coloring vs. artificial food dye to get that fun pop of color.
Let’s spend a bit of time talking about what’s in this recipe and how you can make it at home.
Gluten-Free Chocolate Mint Brownies Ingredients
These gluten-free chocolate mint brownies require a good gluten-free flour blend. The best GF flour blend I’ve found is Bob’s Red Mill’s 1-to-1 gluten-free flour blend (in the blue bag). It’s made from a blend of rice flours and starches that nicely mimic the texture of wheat flour.
You’ll also need all the traditional brownie ingredients, including cocoa powder, baking powder, salt, butter, sugar, eggs, and vanilla extract, as well as peppermint extract. Remember, a little peppermint extract goes a long way!
To make the filling, you’ll need cream cheese, butter, and milk, along with more peppermint extract, powdered sugar and natural green food dye (optional).
And for the chocolate topping, you’ll need melted semi-sweet chocolate chips and butter.
As you can see, this recipe is far from healthy and is meant to be served as a fun dessert for St. Patrick’s Day or whenever. If you’re a peppermint lover (like me), I predict this dessert will be in regular rotation in your house!
How to Make Gluten-Free Chocolate Mint Brownies
You’ll want to approach this recipe in three parts:
Part I: You’ll first want to make the brownies as they are the canvas of the recipe. You’ll want to combine all the ingredients (as instructed in the recipe) and then bake it in your oven.
This recipe creates a fudgy, chewy brownie. The edges will be set when the brownies come out of the oven but the center will still be a bit wobbly. The brownies will continue cooking as they cool out of the oven. However, if you want them to be a little less ooey-gooey, you can bake them a little longer (for about 25-26 minutes in the oven).
Remember, every oven is different so it may take more or less time. Use a toothpick to determine if the brownies are done. If wet brownie batter comes out on the toothpick then place them back into the oven. You should see some cooked brownie crumbs on the toothpick when they are cooked through.
Part II: As the brownies cool, you’ll next want to focus on creating the creamy middle layer. This layer is made from cream cheese, butter and powdered sugar, giving it its sweet and creamy buttercream texture.
The biggest tip I have is to make sure the cream cheese is softened before mixing into the frosting recipe otherwise it will be lumpy… and nobody wants lumpy frosting!
The natural green food dye is totally optional, but because I made these brownies for St. Patrick’s Day, I went for it!
Once the brownies are completely cool (and I do mean completely cool), you can spread the cream cheese filling over the top. Smooth it out nicely, then refrigerate it for at least 30 minutes (or longer) until it cools and is completely set.
If the brownies are not fully cool, the peppermint buttercream will melt atop the warm brownies and create a complete mess.
Part III: Once the creamy filling is set into place, you’ll want to add the chocolate topping. I simply melted the chocolate chips with a little butter in the microwave (slowly heat as to not burn the chocolate) and then poured it over the peppermint buttercream. I then used a spatula to create an even layer of chocolate, then put the brownies back into the refrigerator to set.
Remember, it is important to add the chocolate layer only after the peppermint frosting layer is completely cool and set or the peppermint frosting will melt when you add the warm chocolate topping.
Notes: There are a few things you can do to ensure this recipe is a success:
(1) Let each layer cool completely before adding the next layer. Make sure the brownies are completely cool before cutting too. Clean off your knife with a towel in between cutting the squares to create clean picture-ready lines.
(2) If your brand of gluten-free flour blend does not contain xanthan gum, add 1/4 teaspoon of xanthan gum to the recipe. Bob’s Red Mill’s 1-to-1 gluten-free flour blend contains xanthan gum, so no need to add it.
(3) Since there is cream cheese frosting in this recipe, you will need to keep any leftovers in the refrigerator.
There you have it – a wonderful St. Patrick’s Day dessert that is green, minty and oh-so-chocolatey. I hope you enjoy these brownies as much as me. The go well with a glass of milk (or wine). Whatever works for you!
Gluten-Free Chocolate Mint Brownies Recipe
Gluten-Free Chocolate Mint Brownies
- 1/2 cup semi-sweet chocolate chips
- 2 Tbsp butter
- Preheat oven to 350F. Grease an 8x8-inch baking dish with butter or oil of choice. Set aside.
- In a medium bowl, add gluten-free flour blend, cocoa powder, baking powder and salt and whisk until combined. Set aside.
- In a large bowl, mix together melted butter and granulated sugar with a hand mixer for 1-2 minutes, until light and fluffy.
- Add in the eggs, vanilla, and peppermint extract and mix thoroughly.
- Gradually add in the dry ingredients and mix until just combined and no streaks of flour remain.
- Pour brownie batter into the prepared 8x8-inch baking dish. Bake at 350F for 22-25 minutes, until the edges are completely set and a toothpick inserted into the center comes otu with just a few crumbs. Let cool completely.
- While the brownies are cooling, prepare the peppermint cream cheese frosting.
- In a medium bowl, combine softened cream cheese and butter and mix until smooth and creamy.
- Stir in the milk and peppermint extract.
- Gradually mix in the powdered sugar and mix until smooth.
- Add any additional milk if you need to thin out your frosting.
- Once the brownies are completely cooled, pour peppermint frosting on top of the brownies and spread evenly over the brownies. Refrigerate for a minimum of 30 minutes to an hour.
- In a microwave safe bowl, add chocolate chips and butter. Melt in 30 second increments, stirring in between, until chocolate is completely melted. Whisk to combine. Pour over the peppermint buttercream and spread with a spatula. Allow chocolate to harden completely before cutting into bars and serving.
- Store in the refrigerator before serving and keep any leftovers in the refrigerator.