Brownies have always been my go-to comfort dessert. But when I first went gluten-free, I thought I’d kissed those indulgent, gooey squares goodbye.
Spoiler alert—I was so wrong.
After a lot of trial and error (and eating my fair share of kitchen disasters), I finally nailed this recipe for mint brownies that hit all the right notes.
They’re rich, fudgy, and have that perfect coolness from fresh mint leaves. Plus, they’re easy to whip up with everyday ingredients you can grab locally.
Tips & Variations
- Add crunch: Toss in ½ cup of crushed walnuts or pecans into the brownie batter.
- Dairy-free option: Use coconut oil and almond milk throughout the recipe.
- Mint boost: Add a few drops of peppermint extract to the mint layer if fresh mint isn’t available.
- Seasonal twist: Swap mint for orange zest and a splash of orange extract for a festive spin.
Serving & Presentation
Plate these brownies on a white platter and sprinkle a few chopped mint leaves for that fresh-from-the-garden vibe. They pair beautifully with a hot cup of coffee or a glass of almond milk.

Gluten-Free Mint Brownies
- Total Time: 50 minutes
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
Fudgy, rich brownies layered with cool mint cream and a smooth chocolate glaze. Perfectly gluten-free and irresistibly indulgent.
Ingredients
Brownie Base:
- ½ cup unsalted butter (or coconut oil for dairy-free), melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ¾ cup gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
- ½ cup cocoa powder (unsweetened)
- ½ tsp baking powder
- ¼ tsp salt
Mint Layer:
- ⅓ cup fresh mint leaves, finely chopped
- ½ cup powdered sugar
- 2 tbsp unsalted butter, softened
- 1 tbsp heavy cream (or almond milk for dairy-free)
- A drop of natural green food coloring (optional)
Chocolate Glaze:
- 1 cup semi-sweet chocolate chips (ensure gluten-free certification)
- 2 tbsp unsalted butter or coconut oil
Instructions
1. Prep and Mix:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, then stir in vanilla.
2. Dry Ingredients:
- In a separate bowl, sift together the gluten-free flour, cocoa powder, baking powder, and salt. Gradually fold into the wet mixture. Stir until just combined—don’t overmix!
3. Bake:
- Pour the batter into the prepared pan, smoothing it out. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely.
4. Mint Layer:
- While the brownies cool, beat the mint leaves, powdered sugar, butter, and cream together until fluffy. Add the optional green coloring for a pop of minty hue. Spread evenly over the cooled brownies and refrigerate for 15 minutes.
5. Chocolate Glaze:
- Melt chocolate chips with butter or coconut oil over low heat. Stir until smooth, then pour over the mint layer. Spread evenly and refrigerate again for at least 30 minutes to set.
6. Slice and Serve:
- Cut into squares using a sharp knife dipped in hot water for clean edges. Serve chilled or at room temperature.
Notes
Keep refrigerated for freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 15g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg