This recipe for gluten-free chocolate mint brownies contains affiliate linksI am really excited to share a new recipe with you – it’s for gluten-free chocolate mint brownies! This gluten-free dessert is minty, creamy, chocolatey and oh-so-decadent. I just know you’ll love them or else I wouldn’t bother to share them!I made these brownies just in time for St. Patrick’s Day because, well, they’re green! You could, of course, omit the green food dye and simply go with white peppermint frosting instead. If you use food dye, I recommend using a natural food coloring vs.
These brownies are delicious. I'm not a huge mint flavored fan but I was testing out different mint recipes for a wedding and this one knocked it out the park.
Artificial food dye to get that fun pop of color.Let’s spend a bit of time talking about what’s in this recipe and how you can make it at home. Gluten-Free Chocolate Mint Brownies IngredientsThese gluten-free chocolate mint brownies require a good gluten-free flour blend. The best GF flour blend I’ve found is (in the blue bag). It’s made from a blend of rice flours and starches that nicely mimic the texture of wheat flour.You’ll also need all the traditional brownie ingredients, including cocoa powder, baking powder, salt, butter, sugar, eggs, and vanilla extract, as well as. Remember, a little peppermint extract goes a long way!To make the filling, you’ll need cream cheese, butter, and milk, along with more peppermint extract, powdered sugar and (optional).And for the chocolate topping, you’ll need melted semi-sweet chocolate chips and butter.As you can see, this recipe is far from healthy and is meant to be served as a fun dessert for St.
Patrick’s Day or whenever. If you’re a peppermint lover (like me), I predict this dessert will be in regular rotation in your house!How to Make Gluten-Free Chocolate Mint BrowniesYou’ll want to approach this recipe in three parts:Part I: You’ll first want to make the brownies as they are the canvas of the recipe. You’ll want to combine all the ingredients (as instructed in the recipe) and then bake it in your oven.This recipe creates a fudgy, chewy brownie. The edges will be set when the brownies come out of the oven but the center will still be a bit wobbly. The brownies will continue cooking as they cool out of the oven. However, if you want them to be a little less ooey-gooey, you can bake them a little longer (for about 25-26 minutes in the oven).Remember, every oven is different so it may take more or less time. Use a toothpick to determine if the brownies are done.
If wet brownie batter comes out on the toothpick then place them back into the oven. You should see some cooked brownie crumbs on the toothpick when they are cooked through.Part II: As the brownies cool, you’ll next want to focus on creating the creamy middle layer. This layer is made from cream cheese, butter and powdered sugar, giving it its sweet and creamy buttercream texture.The biggest tip I have is to make sure the cream cheese is softened before mixing into the frosting recipe otherwise it will be lumpy and nobody wants lumpy frosting!The is totally optional, but because I made these brownies for St. Patrick’s Day, I went for it!Once the brownies are completely cool (and I do mean completely cool), you can spread the cream cheese filling over the top. Smooth it out nicely, then refrigerate it for at least 30 minutes (or longer) until it cools and is completely set.If the brownies are not fully cool, the peppermint buttercream will melt atop the warm brownies and create a complete mess.Part III: Once the creamy filling is set into place, you’ll want to add the chocolate topping. I simply melted the chocolate chips with a little butter in the microwave (slowly heat as to not burn the chocolate) and then poured it over the peppermint buttercream.
I then used a spatula to create an even layer of chocolate, then put the brownies back into the refrigerator to set.Remember, it is important to add the chocolate layer only after the peppermint frosting layer is completely cool and set or the peppermint frosting will melt when you add the warm chocolate topping.Notes: There are a few things you can do to ensure this recipe is a success:(1) Let each layer cool completely before adding the next layer. Make sure the brownies are completely cool before cutting too. Clean off your knife with a towel in between cutting the squares to create clean picture-ready lines.(2) If your brand of gluten-free flour blend does not contain xanthan gum, add 1/4 teaspoon of xanthan gum to the recipe. Contains xanthan gum, so no need to add it.(3) Since there is cream cheese frosting in this recipe, you will need to keep any leftovers in the refrigerator.There you have it – a wonderful St.
Patrick’s Day dessert that is green, minty and oh-so-chocolatey. I hope you enjoy these brownies as much as me. The go well with a glass of milk (or wine). Whatever works for you!Gluten-Free Chocolate Mint Brownies Recipe.
Cbsaid.Hi Chef, I makea Creme de Menthe brownie that uses a nice fudgey brownie, green icing and is topped with a layer of chocolate topping like a ganache so it makes a chocolate 'sandwich' of goodness. Similar to this picture I have tried other 'mint' brownies and don't care for them for the minty reasons you mention but for some reason the double layer here of chocolate seems to make these a must-bake enjoyment. May wish to try that. Anonymoussaid.Chef John,After reading your post and watching the video I finally knew what to do with the organic peppermint extract sitting in my pantry!With two of my kids sick at home I thought it would be a perfect treat. You HAVE to try it with the peppermint, I was hesitant but they are delicious, the combo is perfect and more my kids love them, my oldest said 'it's a 10 in my mouth mom!' Btw I posted a picture on my FB page, they don't look as fancy as yours but they taste wickid!
Thanks for another great recipe, have a great holiday!Dorothea. Said.Hi Chef John! Wanna hear a funny story?When I saw this brownie post, I instantly got all excited because I had everything in my cabinet and making brownies from scratch is something I had always wanted to do!So I ran into my kitchen, grabbed all my ingredients, and started putting them together from memory using the measurements listed under the video. Unfortunately my eyes like to do this funny thing where they will read a word from the line above or below and stitch it to the sentence I'm reading.
I ended up accidentally adding 1 1/8 cocoa powder and didn't realize it until I was adding in the melted butter! D:Now I hate throwing away food when I make a mistake, especially when chocolate is involved!
Anonymoussaid.Chef John,Does the powdered sugar icing harden over time? I don't want it to be gooey, because I plan to transport some (to give away to some of my relatives).
Will they toughen up like royal icing eventually does (I know it won't be as 'airy' as royal icing, I just want to know if it'll harden). Also, will milk make the icing go bad in a couple days if I don't refrigerate the frosted brownies? If I substituted water for the milk instead, can I just store the brownies at room temperature?Finally, I have Peppermint Oil for baking. If I used that, how much do you reckon I'd need to flavor the icing?
Said.Hi Chef John! My husband is allergic to Mint, so I decided to try out orange icing. As I was making the brownie batter, I decided to throw in some instant espresso powder. As odd as it may seem, these turned out to be the BEST brownies I have ever made!!
I used about 1 1/2 TBSP espresso powder in the batter, and 1/4 tsp orange extract in the icing. I also used the zest from a clementine orange, and used the segments to 'decorate' the brownies.
Thank you SO MUCH for a wonderful home made brownie recipe!! Said.and as always, enjoy.Chef John's videos a couple or seven more times, just to be safe.
Wrote down 25 minutes bake time instead of 35mins, almost came up with wicked black frosting, so scary, yet sweet I could've call them Kardashian Brownies.pa-thump-thump. anyway, re-checked the vid again and got brownies so ugly and dark(but chewy AWESOME), I assume one should use good quality dutch-processed cocoa and not the stuff from that famous place in Pennsylvania which makes the freakishly popular candy bars.
Said.Greetings Chef John!I'm only fifteen and i've been making a variety of brownies lately (I'm havin' my school holidays so i've got nothing better to do) and i came across your recipe for brownies.Quick question,is it possible to substitute the melted butter with a cup of vegetable oil?Since you incorporated liquid into the cocoa and sugar mixture,i thought of experimenting with vegetable oil.Plus i'm all out of butter and i'd like to make a batch of these brownies lol.Thanks in advance Chef!