Gluten-Free Mint Brownies with Chocolate Frosting
Dense, fudgy brownies made with gluten-free flour and topped with a vibrant mint frosting and rich chocolate layer. This two-frosting showstopper delivers the indulgence of a traditional brownie without gluten, making it accessible to those with celiac disease or sensitivity. The mint-chocolate combination is classic and beloved, with bright peppermint flavor cutting through deep cocoa richness. Soft, chewy texture comes from xanthan gum and room-temperature eggs. Perfect for anyone seeking elegant desserts that accommodate dietary restrictions, this recipe impresses at potlucks and celebrations. The layered frosting design sets it apart from simple glazed brownies—kid-friendly decorating with food coloring adds fun to the process. Serve at room temperature for best texture; brownies stay fresh for several days.
Ingredients
- 1 cup butter, melted
- ½ cup cocoa, unsweetened
- 2 Tbsp honey, raw
- 4 whole eggs, at room temperature
- 2 cup sugar, granulated
- 1 ¾ cup Namaste All Purpose Gluten-Free FlourKing Arthur Gluten-Free Measure for Measure Flour1:1gluten-free
similar binding strength
- 1 ½ tsp baking powder
- ½ tsp xanthan gum
- salt, dash
- 5 Tbsp butter, softened
- salt, pinch
- milk, adjust for consistency
- 1 Tbsp corn syrup
- 2 ¼ cup confectioner's sugar
- 2 tsp mint extract, purecrushed fresh mint leaves1 tsp extract = 2-3 Tbsp leavesfresh ingredient
less intense
- green food coloring, 2-3beet juice1 drop = 0.5 tsp juicenatural coloring
more subtle pink
- 2 cup confectioner's sugar
- ½ cup cocoa powder
- 6 Tbsp butter, softened
- 1 Tbsp vanilla
- milk, adjust for consistency
Instructions
- 1
Melt butter in large pot on stove and mix in cocoa.
- 2
Remove from heat and cool completely.
- 3
Add honey, eggs, sugar, flour, baking powder, xanthan gum, and salt.
- 4
Mix well.
- 5
Pour batter into greased pan.
- 6
Bake at 350 degrees for 21-22 minutes.
- 7
Cool in freezer for 15-20 minutes.
- 8
Soften butter for mint frosting.
- 9
Add salt, corn syrup, confectioner's sugar, and milk.
- 10
Beat until consistency of toothpaste.
- 11
Mix in mint extract and food coloring.
- 12
Spread mint icing over cooled brownies.
- 13
Cool in freezer until icing is stiffened.
- 14
Soften butter for chocolate frosting.
- 15
Add confectioner's sugar, cocoa powder, vanilla, and milk.
- 16
Beat until consistency of toothpaste.
- 17
Spread chocolate icing over stiffened mint icing layer.
Tips
Cool melted cocoa-butter mixture completely before adding eggs to prevent cooking them. Room-temperature eggs emulsify better, creating fudgier texture.
Beat frosting to exact toothpaste consistency—too thick and it won't spread; too thin and layers won't hold structure when stacked.
Freeze each frosting layer before applying the next. This prevents colors bleeding together and maintains distinct mint-chocolate contrast.
Good to Know
Airtight container at room temperature up to 4 days. Avoid humidity to prevent frosting from weeping.
Bake brownies and prepare frostings 1 day ahead. Assemble and frost no more than 4 hours before serving for best frosting definition.
At room temperature. Cut with sharp knife dipped in hot water between cuts. Pairs with cold milk or coffee.
Common Mistakes
Overmix frosting after adding extract—folding gently prevents air bubbles that distort layering.
Skip cooling brownies in freezer before frosting—warm brownies melt frosting and destroy structure.
Use cold eggs—room-temperature eggs incorporate better into cocoa batter.
Substitutions
Gluten-Free Swaps
similar binding strength
General Alternatives
less intense
more subtle pink
FAQ
Can I make these brownies without xanthan gum?
Not recommended. Xanthan gum replaces gluten's binding function in this recipe. Without it, brownies will be crumbly and won't hold frosting. Use psyllium husk powder at half ratio as alternative binder.
How long do gluten-free mint brownies keep?
Properly stored in airtight container at room temperature, they last 3-4 days before frosting dries or brownie edges harden. Refrigeration extends to 5 days but may dry texture further. Not recommended for freezing due to frosting separation.
What if I don't have Namaste flour?
Use King Arthur Measure for Measure or Bob's Red Mill 1-to-1 gluten-free flour at same ratio. Avoid coconut or almond flours—they'll change texture significantly. Maintain xanthan gum dose regardless of brand chosen.