Description
Delicious fudgy gluten-free mint brownies with a dairy-free option, featuring a rich chocolate base topped with a creamy mint buttercream and luscious chocolate ganache. Perfect for those seeking an allergy-friendly, retro-inspired treat.
Ingredients
Scale
Brownies
- 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 substitute butter or vegan butter)
- 1/2 cup coconut sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup unsweetened dark cocoa powder (Dutch-processed or alkalized)
- 3 tablespoons cornstarch (can substitute arrowroot)
- 1/2 teaspoon salt
Mint Buttercream
- 1/4 cup softened butter or dairy-free butter
- 2 tablespoons milk (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 (unsweetened almond milk)
Instructions
- Prepare Brownie Batter: Melt 1 cup chocolate chips with 1/3 cup coconut or avocado oil over low heat or in a microwave, stirring until smooth. Let cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together 1/2 cup coconut sugar and 2 eggs until combined, then add 1 1/2 teaspoons vanilla extract and the melted chocolate mixture. Mix well.
- Sift Dry Ingredients: In a separate bowl, sift together 1/4 cup unsweetened dark cocoa powder, 3 tablespoons cornstarch, and 1/2 teaspoon salt.
- Combine Batter: Gradually add dry ingredients into wet ingredients, stirring until smooth and homogeneous.
- Bake Brownies: Pour batter into a greased or parchment-lined 8x8 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Prepare Mint Buttercream: In a bowl, beat 1/4 cup softened butter with 2 tablespoons almond milk until creamy. Gradually add 2 cups powdered sugar, beating until smooth. Mix in 1/4 to 1/2 teaspoon mint extract, a tiny pinch salt, and optionally 1-2 drops green food coloring.
- Make Chocolate Ganache: Heat 1/4 cup almond milk until hot but not boiling. Pour over 1 cup chocolate chips in a bowl. Let sit for a minute then stir until smooth and glossy.
- Assemble Brownies: Allow brownies to cool completely in the pan. Spread the mint buttercream evenly over the top. Then drizzle or pour the chocolate ganache ganache evenly over the buttercream layer.
- Chill and Serve: Refrigerate the brownies for at least 30 minutes to let the buttercream and ganache set before cutting into 16 squares and serving.
Notes
- Use dairy-free or allergy-friendly chocolate chips for a vegan option.
- You can substitute arrowroot powder for cornstarch for a corn-free version.
- Adjust mint extract carefully as it can be potent; start with less and add more if desired.
- Green food coloring is optional but adds a festive touch to the buttercream.
- Make sure brownies are fully cooled before adding frosting to prevent melting.
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
