Chewy, fudgy, and layered with creamy mint and topped with glossy chocolate ganache. These gluten-free mint chocolate brownies are the definition of festive baking bliss. I make them every December to kick off my holiday baking marathon, but honestly, they're just as perfect for a St. Patrick's Day treat.

Stacked chocolate mint brownies with a green mint layer and chocolate topping, arranged on a parchment-lined wooden board on a marble surface.

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Skill Level: Beginner

Shortcut Central: Use a gluten-free box mix for the brownie base when you're short on time.

Flavor Remix: Swap peppermint for orange extract and skip the food coloring for a chocolate-orange twist.

Allergy Watch: Nut-Free

I am going to put it out there. I am the brownie queen. Red velvet brownies, cheesecake brownies, pumpkin brownies... the list goes on and on. Essentially, a brownie for every occasion.

And these brownies have been part of my holiday dessert spread for years. They slice beautifully once chilled, so they're perfect for gifting or cookie exchanges.

The mint layer isn't your average frosting. It's thick, creamy, and sets up firm so it doesn't slide around or turn mushy when you bite into it. Add a smooth chocolate glaze on top, and you've got a brownie that's rich, balanced, and just a little bit fancy but not fussy.

Over the years, I learned one small detail that makes a big difference. Using cold eggs in the batter creates that chewy, almost truffle-like texture. But don't forget, freezing the mint layer before adding the chocolate ensures every bite has perfect, distinct layers.

Ingredient Notes

Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
Cocoa Powder: Dutch processed is richer and darker, natural is classic. Sometimes a filler can be added, so double check your cocoa powder ingredients.
Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
Vanilla Extract: Or use an equal amount of vanilla paste.
Powdered Sugar: Also called icing sugar.
Peppermint Extract: You can also use mint extract, which has a slightly less intense flavor than peppermint.
Chocolate: Chocolate chips or chopped chocolate bars. You can also use dark chocolate chips.
Heavy Cream: You must use heavy cream because of the fat content.

Various labeled baking ingredients, including eggs, butter, sugars, cocoa powder, chocolate chips, flour, green food coloring, extracts, baking powder, heavy cream, and salt on a white surface.

How to Make Gluten Free Mint Brownies

A step-by-step visual guide for making chocolate mint brownies. You can skip to the recipe for the full written instructions.

Left: A saucepan with chocolate brownie batter and a spatula. Right: Brownie batter spread in a parchment-lined square baking pan, ready to bake.

Make the Brownie Base

Mix the brownie batter just until combined to prevent incorporating too much air. After baking, allow the brownies to cool completely before adding the other layers so that they don't melt.

Three images show steps of making a dessert: a baked brownie base, a bowl of green cream, the cream spread over the brownie, and a hand smoothing it with a measuring cup.

Add the Mint Layer

Start with a small amount of peppermint extract and taste before adding more. Spread it over the brownies, then freeze it for at least 10 minutes to make sure that it's firm enough to form a solid layer, and not mix with the ganache.

Two-panel image: left shows a bowl of chocolate mixture with a whisk, right shows the mixture spread in a parchment-lined square baking pan on a marble surface.

Top with Ganache

Melt the chocolate chips and cream in short 30-second intervals in the microwave to prevent it from having a burnt taste. Let the melted chocolate mixture cool before spreading it over the mint layer.

Recipe Tips

Chill the brownies for at least an hour before slicing them. Cut brownies with a sharp knife and wipe it clean between cuts.
Use a spatula to spread each layer evenly into corners and edges. Gently shake the pan or tap it on the counter to settle the batter.
To check the brownies for doneness, insert a toothpick. It should come out clean or with moist crumbs and not a wet batter.
Sprinkle with chopped Andes mints on top for more mint flavor.

More Brownies and Bars

Three chocolate brownies with a green mint layer and chocolate topping are stacked on a piece of parchment paper against a plain background.

Make Ahead and Storing

Make Ahead: Prepare up to 3 days in advance. Keep refrigerated until serving.
Storing: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze whole or sliced (layered with parchment) for up to 2 months. Thaw in the fridge overnight before serving.