Thick, fudgy flourless brownies, mint buttercream and chocolate ganache – these Flourless Chocolate Mint Brownies have it all. It’s the perfect balance of mint and chocolate. They’re easy to make too!
Photos updated January 2018
Watch the video below (right before the recipe) to see how easy it is to make these! Also, check out the video on Facebook!
You guys, these brownies. THESE. BROWNIES. They’re minty, they’re chocolatey, and they’re amazing. And they’re not just any chocolate mint brownies – they’re made with melted Andes mint baking chips as the base. That in itself means they’re amazing.
These brownies are nice and dense – ,in a beautifully fudgy way, so they stand up so well to the layers of mint buttercream and chocolate ganache. Andes creme de menthe baking bits are melted and are the base of the brownies and they lend such a nice minty taste without overpowering your palate with mint flavor. It’s minty magic 💚
The green buttercream is also so subtly minty and is such a fun and festive color for St. Patricks Day. You could even do a pink/red buttercream if you want to make these for Christmas.
You can leave the buttercream white if you’re totally against using food coloring but there’s just something about green in desserts that screams MINT. It’s pretty much like this: if you see green paired with chocolate in a dessert, you 100% know it’s going to be mint. And you know it’s going to be awesome.
The chocolate ganache just sends these babies over the top straight to brownie perfection. That liiiittle bit extra chocolate flavor helps balance out the minty goodness. It’s one gluten free chocolate mint brownie masterpiece.
If you’re new to baking gluten free, flourless chocolate desserts are a great place to start – like with these flourless mint chocolate brownies or a flourless chocolate cake (try my flourless chocolate truffle cake!). They’re really easy and the base is melted chocolate. And lets be totally honest here, when you’re starting any recipe with melted chocolate, you know it’s going to be good!
These brownies are based off of my Chocolate Hazelnut Brownies. That recipe calls for chocolate hazelnut spread as the base. So super rich and fudgy! In my opinion, the best and only way to enjoy a brownie is if it’s fudgy.
Why make a cake brownie when you can just make a cake instead? Brownies are meant to be fudgy, decadent, delicious and irresistible. That, my friends, is exactly what these Flourless Chocolate Mint Brownies are. And if you want to try a different brownie base instead of this flourless version, try this buttercream and ganache on top of my Fudgy Gluten Free Brownies! Enjoy!
Watch the video below to see how easy it is to make these brownies! You can also watch this video on Facebook where you can easily share it.
Watch the video below to see how easy these are to make. You can also watch this video on Facebook where you can easily share it.
Be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
If you love this recipe for flourless chocolate mint brownies, be sure to follow me on social media so you never miss a post:
For the Brownies:
- 1/3 cup cornstarch
- 1/4 cup cocoa powder
- 1/2 tsp fine sea salt
- 1 10 oz. package of Andes Creme De Menthe Baking Chips
- 1/2 C semi-sweet chocolate chips*
- 6 Tbsp unsalted butter, cut into 1 tbsp pieces
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla
For the Mint Buttercream:
- 1/2 C butter, softened
- 2 C powdered sugar
- 1 tsp peppermint extract
- 3-5 drops green food coloring (optional)
- 2 Tbsp milk or heavy cream
For the Chocolate Ganache:
- 1 C semi-sweet chocolate chips (8 oz)
- 4 Tbsp butter
- 1/4 C heavy cream
- Preheat oven to 350 degrees and line a 9x9 inch square pan with aluminum foil or parchment paper. Leave enough to hang over the sides a bit so you can use it to lift the brownies out of the pan. Spray with non-stick spray.
- In a large glass microwave proof bowl, add the Andes baking chips, 1/2 cup chocolate chips and 6 tablespoons butter. Melt in the microwave at 50% power for 1 minute. Stir well and continue to melt at 50% power for 20 seconds at a time until all the chocolate is melted.
- While the chocolate is melting, whisk together the cornstarch, salt and cocoa powder in a small bow and set aside.
- When the chocolate is melted, stir in the sugar until incorporated. Mix in the vanilla and add the eggs one at a time, stirring after each addition.
- Stir in the dry ingredients and mix until just combined. Transfer batter to the prepared baking dish. Spread the batter evenly in the pan and bake at 350 degrees for 30-35 minutes or until a tester comes out clean. Allow brownies to cool completely in the pan.
- When the brownies have cooled, prepare the frosting. Beat the butter at medium speed in the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer. When the butter is light and creamy, sift in the powdered sugar and beat on low speed. Once the sugar is completely incorporated, turn the speed to medium and beat for 3 minutes. Add the peppermint extract, green food coloring and milk/heavy cream. Beat on medium speed for an additional minute.
- Spread the buttercream in an even layer over the cooled brownies. Use an offset spatula to smooth it out.
- Prepare the chocolate ganache by melting the chocolate chips and butter together in the microwave at 50% power for 1 minute. Stir well and continue to melt at 50% power for 20 seconds compltely melted. Stir in the heavy cream until combined. Pour the ganache over buttercream and let sit for at least 30-60 minutes before cutting so the ganache can set up.
- Cut brownies into 25 even squares. The brownies store well in an air-tight container at room temperature for several days.
*I use Hershey's brand because the chocolate chips melt very well.