Gluten-Free Mint Brownies
These thick and fudgy gluten-free brownies are topped with a double layer of mint & chocolate frosting. This recipe makes a large 9x13 pan of brownies so they're perfect for parties and get-togethers. Nobody will be able to tell they're gluten-free!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
- 1 12oz bag semi-sweet chocolate chips (340 grams)
- 1 cup butter (226 grams)
- 1+1/2 cup granulated sugar (300 grams)
- 1 tsp vanilla
- 1/2 tsp salt
- 4 large eggs
- 1+1/3 cup gluten-free 1: 1 baking flour (205 grams)
- 6 tbsp butter melted (85 grams)
- 1/4 cup milk
- 3 cup powdered sugar (390 grams)
- 1/2 tsp mint extract
- 2-3 drops green food coloring
- 6 tbsp butter (85 grams)
- 1/2 cup chocolate chips (85 grams)
- 1/4 cup milk
- 2 cup powdered sugar (260 grams)
Instructions
- 1
Preheat the oven to 350F. Line a 9x13 baking pan with parchment paper or tin foil. Grease with cooking spray and set aside.
- 2
Place the chocolate chips and butter in a medium-sized microwave safe bowl. Microwave on 50% power for 2-3 minutes, stopping every 30 seconds to stir until completely smooth and melted. You can also melt the butter and chocolate together over low heat on the stove.
- 3
Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine. Add the eggs one at a time, whisking until fully incorporated after each egg. Stir in the gluten-free flour until fully combined.
- 4
Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35 minutes until set and a toothpick inserted into the center of the brownies comes out clean. Let the brownies cool completely.
- 5
Combine all the ingredients and whisk until smooth. Spread over the cooled brownies. Chill in the refrigerator for 30 minutes (or freeze for 10 minutes) before topping with the chocolate frosting.
- 6
Combine the butter, chocolate chips and milk in a bowl. Microwave for 45 seconds. Add powdered sugar and whisk until smooth. Spread the chocolate frosting carefully over the mint frosting. Chill in the refrigerator for 30 minutes (or freeze for 10 minutes) before slicing. Enjoy!