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!
Flourless Chocolate Mint Brownies
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 💚. And they’re naturally gluten free since there’s no flour!
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.
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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 let’s be totally honest here, when you’re starting any recipe with melted chocolate, you know it’s going to be good!
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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!
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{Flourless} Chocolate Mint Brownies
Ingredients
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
Instructions
- 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.
Video
Notes
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
I have issues with corn so I replaced the cornstarch 1:1 with tapioca flour and it came out perfectly. I just had to add about 10-15 minutes to the bake time. Delicious recipe.
Chocolate and mint have always been one of my favourite combinations. I love love love that these are flourless!
Just made these for Easter Sunday Dinner. They were absolutely AWESOME!! The entire family loved them. One suggestion, when you print the recipes the name of your website is not on the recipe. If possible I would add it so when someone pulls it back out again to use or makes a copy for someone else they know where it came from. It might help to add to the number of people that know about your fantastic site and recipes!!
Thanks Shelly, so glad you and your family enjoyed them! I do try to put my name and website on the recipe in the Author area, must have overlooked it on this one!
Thee look really good! Thanks for linking up, I pinned this!
-Cindy
These have danger written all over them. Seriously. 😉 Thanks so much for sharing them with us at Savoring Saturdays, Sharon! They were the most popular link, so we’ll all be featuring them at this weekend’s party. Hope to see you there!
these look incredible! chocolate and mint is such a perfect combo 😉 YUMM totally delicious!
I haven’t tried my hand into flourless baking, need to give it try.
This is a very easy way to get into it. Delicious too 🙂
We all looove flourless cake here, but I can’t wait to add mint. Oh these look great. Thanks!
I’m going to repeat what others have said–these brownies look amazing! You did it again, Sharon. This entry was the most popular in last week’s Gluten-Free Wednesdays carnival. Congrats!
Thanks Linda, my blog would not be where it is today without your amazing weekly linkup 🙂
OH MY, these look amazing!!! I love anything with chocolate and mint – thanks for linking up to Gluten Free Wednesdays, can’t wait to see what you share this week 🙂
-Cassidy
Thanks Cassidy!
ooh–these look amazing! I’ve made similar brownies before, but it hadn’t occurred to me what a great excuse st patrick’s day is for making them–thanks!
Every day is an excuse to make brownies, right?!
Your chocolate int Brownies look wonderful! Hope you are having a great weekend and thanks so much for sharing your post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you!
Wow, Sharon, these are gorgeous! I can almost taste them (I wish!) Pinning! Thanks for linking up at Best of the Weekend!
Thanks Amy!
My daughter loves everything Mint! I am going to make these and surprise her!
What a great mom you are Rachel!
Your fudgy minty brownies look absolutely amazing, Sharon! Great treat for St. Patty’s Day … or Wednesday. 😉
Thanks for the recipe!
Shirley
Yes, perfect for ANY day! No need to wait for a holiday 🙂
OMG OMG OMG OMG!!!! ANDES were amazing ! AMAZING! Well wait, they probably still are, I just haven’t had one in an ETERNITY! I am now remembering my 8 year old self shoving those puppies in my face. SO FLIPPING GOOD!!! I am envious of you! I want to eat these too!
Maybe you can make a healthy version of Andes Mints and be able to enjoy them again 🙂
You never cease to amaze me with your gluten free deliciousness! And these are going to happen soon in our kitchen as my hubby loves mint and chocolate!
Thanks Megan, hope you guys enjoy them as much as we do 🙂
Chocolate and mint, the perfect match for a brownie (:
I agree Lilly!
This is an amazing looking recipe. I can’t wait to make this for St. Patty’s day or any day!
Thanks Amy!
I just love a good thick brownie, especially with a nice layer of frosting, yum!
I rarely make frosted brownies but it might have to happen more often… frosted brownies are just so good!
I love baking with andes mints, and I;m sure they make a delicious brownie!
They’re SO good in the brownies! I love andes mints, need to use them more often!
your ability to make things gluten free AH-MAY-ZES me girlfriend! These bars are calling my name, as I ADORE anything mint and chocolate! Pinned!
Thanks Taylor!
Mmm… chocolate and mint are the best! Love the look of that chocolate ganache layer — looks so yummy!
Thanks Audrey!
These look SOOO good! When I was little my dad used to make us brownies like this. I haven’t thought of them in years, but now that you’ve given me a GF version there’s no excuse not to make them 🙂
Thanks Alyssa, I hope they stand up to your memory of your dads!