Gluten-Free Chocolate Mint Brownies - header
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Gluten-Free Chocolate Mint Brownies

These gluten-free chocolate mint brownies contain three delicious layers. While they take a little extra effort to make, the end result is SO. WORTH. IT. Enjoy the fudgy cake layer, the creamy mint filling and the crunchy chocolate topping. Yum!
Cook Time25 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: chocolate mint brownies, gluten-free brownies, gluten-free chocolate brownies
Servings: 16 squares
Calories: 282kcal
Author: Jenny Finke

Ingredients

Brownie

Filling

Chocolate Layer

Instructions

  • 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.

Notes

(1) Let each layer cool completely before cutting. 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 have xanthan gum in the mix, 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.
 

Nutrition

Calories: 282kcal | Carbohydrates: 35g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 144mg | Potassium: 106mg | Fiber: 1g | Sugar: 29g | Vitamin A: 435IU | Calcium: 30mg | Iron: 1mg