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–+ servings
Several layered mint chocolate brownies with a green mint filling and chocolate topping are stacked on a wooden board lined with parchment paper.

Layered Gluten-Free Mint Brownies

The best gluten-free brownies topped with layers of mint cream and a rich chocolate ganache. A must try gluten-free mint chocolate treat for any mint chocolate lovers.
Prep Time 20 minutes
Cook Time 35 minutes
Cool and Freezing Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings 12

Ingredients

Brownie Base

  • 10 Tablespoons unsalted butter
  • 1 ¼ cup granulated sugar
  • ¾ cup cocoa powder plus 2 Tablespoons
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon baking powder
  • ½ cup gluten free flour

Mint Layer

  • ½ cup unsalted butter
  • 1 teaspoon peppermint extract
  • 3 cups powdered sugar
  • 4 drops green food coloring optional

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

Instructions

Brownie Base

  • Position a rack in the center of the oven and preheat to 325°F (162°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  • Melt the butter in a medium saucepan over medium-low heat, then remove from heat. Stir in the sugar, cocoa powder, vanilla, and salt while the butter is still warm. Let the mixture cool for 5–10 minutes.
  • Add the COLD eggs one at a time, stirring after each addition. When the batter is thick and smooth, add the flour and baking powder. Mix until very thick.
  • Spread the batter evenly in the pan. Bake for 30–35 minutes, or until a tester comes out with some moist crumbs attached. Cool completely in the pan before proceeding with the other two layers.

Mint Layer

  • Beat the butter and peppermint extract in a mixer bowl until smooth, about 5 minutes. Gradually beat in the powdered sugar until smooth and creamy. Taste and add more mint extract if desired. Add food coloring, one drop at a time, until the desired color is reached.
  • Spread the mint topping evenly over the cooled brownies. Freeze for 10 minutes.

Chocolate Ganache

  • Microwave the chocolate chips and heavy cream in a microwave-safe bowl at 70% power for 1 minute. Remove and whisk. Continue heating and whisking in 30-second intervals until the chocolate is fully melted and combined with the cream. Let stand for 10 minutes to cool.
  • Spread a thin layer over the top of the brownies. Chill in the refrigerator for 1 hour to set. Remove from the pan using the parchment paper and slice into squares.

Equipment

  • 8-inch square baking pan
  • medium saucepan
  • electric mixer or stand mixer
  • microwave-safe bowl