Thick, fudgy flourless brownies layered with a homemade mint buttercream and finished with a silky chocolate ganache — these gluten-free mint brownies are rich, minty, and decadent. The brownie base is made by melting Andes Creme De Menthe baking chips with semi-sweet chocolate and butter for a deeply mint-infused chocolate flavor. Baked in a 9×9-inch pan, this recipe yields about 25 squares.
Photos updated January 2018
Fudgy Flourless Mint-Chocolate Brownies
These brownies are dense and fudgy, making them the perfect foundation for a layer of mint buttercream and a glossy chocolate ganache. The Andes Creme De Menthe baking chips melt into the batter, giving a clear mint character without overwhelming the chocolate. Because the recipe contains no flour, it’s naturally gluten free and ideal for anyone avoiding gluten who still wants a classic, indulgent brownie.
The mint buttercream is subtle and can be left white or tinted green for a festive look — green and chocolate instantly signal mint to most people, but feel free to color it to match any holiday. The chocolate ganache adds a rich finish that balances the mint and brings everything together for a polished, professional dessert.
Why these brownies work
Starting with melted chocolate and baking chips creates a dense, fudgy texture that flour-based brownies often lack. A small amount of cornstarch and cocoa powder helps set the texture without adding gluten. The mint chips infuse the batter with a classic chocolate-and-mint profile while the buttercream adds creaminess and the ganache provides a shiny, rich top layer.
Ingredients
For the Brownies:
- 1/3 cup cornstarch
- 1/4 cup cocoa powder
- 1/2 tsp fine sea salt
- 1 (10 oz) package Andes Creme De Menthe baking chips
- 1/2 cup semi-sweet chocolate chips
- 6 Tbsp unsalted butter, cut into pieces
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla
For the Mint Buttercream:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 tsp peppermint extract
- 3–5 drops green food coloring (optional)
- 2 Tbsp milk or heavy cream
For the Chocolate Ganache:
- 1 cup (about 8 oz) semi-sweet chocolate chips
- 4 Tbsp butter
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F. Line a 9×9-inch square pan with foil or parchment, leaving an overhang to lift the brownies out. Spray lightly with nonstick spray.
- In a large microwave-safe bowl, combine the Andes baking chips, 1/2 cup semi-sweet chocolate chips, and the butter. Melt at 50% power for 1 minute, then stir. Continue melting at 50% power in 20-second intervals, stirring between, until smooth.
- While the chocolate melts, whisk together cornstarch, cocoa powder, and salt in a small bowl and set aside.
- Stir the granulated sugar into the melted chocolate until incorporated. Mix in the vanilla. Add eggs one at a time, stirring after each addition.
- Fold in the dry ingredients until just combined. Spread the batter evenly in the prepared pan and bake 30–35 minutes, or until a tester comes out clean. Let the brownies cool completely in the pan.
- To make the buttercream, beat the softened butter until light. Sift in powdered sugar and beat on low until incorporated. Increase speed to medium and beat 3 minutes. Add peppermint extract, food coloring (if using), and milk or cream; beat 1 more minute. Spread an even layer over the cooled brownies.
- For the ganache, melt the chocolate chips and butter in the microwave at 50% power for 1 minute; stir and continue in 20-second intervals until melted. Stir in heavy cream until smooth. Pour the ganache over the buttercream and allow to set for 30–60 minutes before cutting.
- Lift the brownies from the pan using the overhanging foil or parchment and cut into 25 squares. Store in an airtight container at room temperature for several days.
Notes
*Semi-sweet chocolate chips that melt well (such as certain Hershey’s varieties) give the smoothest ganache and brownie base.
Recipe Summary
Prep time: 40 minutes | Cook time: 35 minutes | Total time: 1 hour 15 minutes | Servings: 25 brownies
Nutrition (per brownie)
Calories: 221 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 14 g | Saturated Fat: 8 g | Sugar: 19 g
If you make this recipe, mention @whattheforkfoodblog or leave a comment and rating. Enjoy these fudgy, mint-chocolate brownies — a simple, gluten-free dessert that’s perfect for sharing or special occasions.