Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan with gluten-free flour or cocoa powder, or line it with parchment paper, leaving an overhang for easy removal. This ensures your brownies won't stick and makes lifting them out a breeze.
- In a large microwave-safe bowl, melt the unsalted butter. You can also do this in a saucepan over low heat. Once melted, let it cool slightly.1 cup unsalted butter, melted
- To the melted butter, add the granulated sugar and peppermint extract. Whisk until well combined and the mixture is smooth and glossy. This forms the base of our rich brownie batter.1 cup unsalted butter, melted, 2 cups granulated sugar, 1 teaspoon peppermint extract
- Add the eggs, one at a time, whisking well after each addition until fully incorporated. The mixture should become thick and lustrous. Ensure the eggs are at room temperature for better emulsification and a smoother batter.4 large eggs
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, unsweetened cocoa powder, baking powder, and salt. Make sure there are no clumps of cocoa powder. This step ensures even distribution of leavening and flavor.1 cup gluten-free all-purpose flour blend, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix; overmixing can lead to tough brownies. You should have a thick, chocolatey batter.
- Gently fold in the semi-sweet chocolate chips. If you're using fresh mint leaves, now is the time to fold them in as well for an extra burst of minty freshness within the brownie itself.1 cup semi-sweet chocolate chips, ½ cup chopped fresh mint leaves
- Pour the batter into the prepared baking pan and spread it evenly with your spatula, ensuring it reaches all corners. The batter will be thick.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The edges should look set. Be careful not to overbake, as this will result in dry brownies.
- Let the brownies cool completely in the pan on a wire rack. This is crucial for the fudgy texture. Rushing this step can lead to crumbly brownies.
- While the brownies are cooling, prepare the mint glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk. Add more milk, ½ teaspoon at a time, until you reach your desired drizzling consistency. If using food coloring, add a tiny drop and stir until you achieve a pale green hue.1 cup powdered sugar, 2-3 tablespoons milk, ¼ teaspoon green food coloring
- Once the brownies are completely cool, drizzle the mint glaze generously over the top. If desired, add chocolate shavings or fresh mint sprigs for an extra touch of elegance and flavor.chocolate shavings or fresh mint sprigs
- Once the glaze has set slightly, cut the brownies into squares and serve. Enjoy your decadent Gluten-Free Mint Brownies!
Notes
Store cooled Gluten-Free Mint Brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2-3 months.
