Fudgy Flourless Mint-Chocolate Brownies
These Fudgy Flourless Mint-Chocolate Brownies are the ultimate indulgence for mint and chocolate lovers. With a rich fudgy brownie base, creamy mint buttercream, and a glossy chocolate ganache, these gluten-free brownies are perfect for St. Patrick’s Day or any special occasion. Their decadent minty flavor and melt-in-your-mouth texture make them a must-try dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 brownies
- Category: Dessert, Gluten-Free, Chocolate
- Method: Baking
- Cuisine: American, Irish-Inspired
- Diet: Gluten Free
Ingredients
- 1 cup Andes Creme De Menthe baking chips
- 3/4 cup butter
- 3/4 cup sugar
- 3 large eggs
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 cup cocoa powder
- 1 cup powdered sugar
- 1/4 cup butter (for buttercream)
- 1–2 tsp peppermint extract (for buttercream)
- 1–2 tbsp green food coloring (optional)
- 1/2 cup chocolate ganache (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 square pan.
- Melt the Andes mint chips and butter in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
- Add sugar, eggs, salt, and vanilla extract to the melted chocolate mixture, and stir until fully combined.
- Sift in cocoa powder and mix until smooth.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Allow the brownies to cool completely.
- For the buttercream, beat together powdered sugar, butter, peppermint extract, and food coloring (if using) until smooth and fluffy.
- Once the brownies are cool, spread the mint buttercream on top.
- Drizzle with chocolate ganache and let it set before cutting into squares.
Notes
- Vegan: Use vegan butter and flax eggs as a substitute.
- No food coloring: Omit the green food coloring for a classic look.
- Add nuts: For extra texture, try adding chopped walnuts or pecans to the batter
