Looking for an indulgent, over-the-top gluten-free mint brownie? You’re in the right place. These rich, fudgy brownies are finished with a bright mint layer and a glossy dark chocolate topping—perfect for satisfying chocolate-and-mint cravings.
These brownies have a dense, chocolatey base, a creamy mint filling, and a smooth chocolate glaze. They disappear fast—every time I make a pan it gets devoured. Years ago I discovered a similar treat at a bakery that later closed. After trying many recipes and refining techniques, I developed a version I love. When I finally adapted it to gluten-free using high-quality blends, the results matched the original that I used to buy.
During testing I encountered common pitfalls—brownies that were too cakey, mint filling that tasted like toothpaste, or a chocolate top that wouldn’t set shiny and smooth. After adjustments and helpful tips from a friend, the recipe came together. I’ve successfully tested it with several reliable gluten-free blends (gfJules and Gluten Free Mama’s Almond Blend) and expect other quality blends like Cup4Cup or King Arthur Measure for Measure to work well too. Avoid blends made only from bean flours or only rice flour, and don’t substitute exclusively almond or coconut flour.
Recipe timing: this is a multilayer dessert that benefits from chilling between steps, so feel free to make it across two days. I usually bake the brownie layer one day and add the mint and chocolate layers the next. Make sure the bars are well chilled before cutting, and store them chilled when not serving. Kept refrigerated they remain moist and flavorful for about four days.
Ingredient notes and substitutions
- Flour blend: Use a high-quality gluten-free all-purpose blend. I’ve tested gfJules and Gluten Free Mama’s Almond Flour Blend with excellent results. Blends such as Cup4Cup or King Arthur Measure for Measure should also work well. If your blend already contains xanthan or guar gum, omit the xanthan called for in the recipe.
- Unsweetened chocolate: I use Baker’s Unsweetened Chocolate Squares, but any unsweetened baking chocolate should work.
- Mint extract: I prefer a blend of spearmint and peppermint for a balanced, natural flavor—avoid overdoing it, as too much can produce a medicinal taste.
These brownies earned thumbs-up from both gluten-free eaters and those who aren’t restricted—rich, minty, and intensely chocolatey.
Gluten-free Mint Brownies Recipe
Gluten-free Mint Chocolate Brownies
Decadent, layered gluten-free brownies with a mint filling and glossy chocolate topping. Perfect for holidays or any time you crave chocolate and mint.
30 minutes
30 minutes
1 hour 30 minutes
2 hours 30 minutes
Ingredients
Brownies:
- 4 oz. unsweetened chocolate squares
- 1 cup butter
- 4 large eggs
- 2 cups sugar
- 1/2 tsp. salt
- 1 tsp. pure vanilla extract
- 1 cup good gluten-free all-purpose flour *
- 1/2 tsp. xanthan gum
Mint Layer:
- 1/2 cup butter, softened
- 2 2/3 cups powdered sugar
- 2 T. water
- 1 tsp. mint extract
- green food coloring (about 5–6 drops, optional)
Chocolate Icing:
- 6 Tbsp. butter
- 1 cup semi-sweet or dark chocolate chips
Instructions
Brownie Layer
- Melt the unsweetened chocolate and 1 cup butter together in the microwave or over low heat in a saucepan. Let the mixture cool slightly.
- In a mixing bowl, beat the eggs until light and frothy. Add the sugar and salt and beat well. Fold the chocolate-butter mixture into the eggs. Stir in vanilla, flour, and xanthan gum (if your flour blend doesn’t already include it). Pour batter into a greased 9×13″ pan.
- Bake at 350°F for 25–30 minutes. Allow to cool completely before adding the mint layer.
Mint Layer
- Use a hand mixer or stand mixer to beat the softened butter, powdered sugar, water, and mint extract until smooth and spreadable (like frosting).
- Add green food coloring a drop at a time until you reach your desired shade.
- Spread the mint filling evenly over the cooled brownies.
- Chill in the refrigerator to set the mint layer while you prepare the chocolate icing.
Chocolate Icing
- Melt the 6 tablespoons butter and the chocolate chips together in a saucepan over low heat or in a microwave-safe bowl, stirring frequently to avoid burning.
- Pour and spread the warm chocolate icing over the set mint layer, smoothing it to an even finish.
- Chill completely until firm. Cut into small squares—these brownies are rich, so smaller pieces work well.
Notes
*I’ve tested this with Gluten Free Mama’s Almond Flour Blend and gfJules flour with great results. If your flour blend already contains xanthan or guar gum, omit the xanthan listed in the recipe. Always double-check labels to ensure all ingredients are gluten-free. You can double the recipe to fit an 11×15″ jelly roll pan.
Make sure to pin the recipe image so you can find this later!
Photos and text updated March 2019.
Previous photo:
I hope you and your family enjoy these gluten-free mint brownies as much as we do!