gluten / dairy free triple chocolate mint brownies

gluten / dairy free triple chocolate mint brownies

Serves 16
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Allergy Egg
Dietary Gluten Free
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Website Much Kneaded Blog
gluten free / dairy free triple mint brownies


brownie layer

  • 1/2 c. superfine brown rice flour
  • 1 c. granulated sugar
  • 1/2 c. packed brown sugar
  • 1/4 c. sorghum flour
  • 1/4 c. tapioca starch
  • 3/4 c. unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/4 tsp. xanathan gum
  • 1/4 tsp. salt
  • 6 Tbs. nondairy butter
  • 4 oz. nondairy semisweet chocolate bar, chopped
  • 1/3 c. almond or coconut milk
  • 1 tsp. vanilla extract
  • 2 eggs

mint layer

  • 2 c. powdered sugar
  • 4 Tbs. nondairy butter
  • 2 Tbs. almond or coconut milk
  • 1/2 tsp. mint extract

mint layer (Optional)

  • green food coloring

chocolate layer

  • 3/4 c. nondairy semisweet chocolate chunks
  • 3 Tbs. non-dairy butter, melted
  • 1/4 c. mini nondairy chocolate chips for topping


My friend has a blog ( and she made us a  batch of these, then posted the recipe. It didn't take too much work to convert the recipe to be gluten & dairy free. I hope you enjoy them as much as we have!

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1. Preheat oven to 350 degrees; line 9x13 pan with parchment paper and lightly spray with nonstick spray.
2. In a stand mixer, mix rice flour, sugars, sorghum flour, tapioca starch, xanathan gum, cocoa powder, baking powder, salt and half of the chocolate chunks.
3. In a microwaveable bowl, mix nondairy milk and remaining chocolate chunks. Microwave 30-60 seconds or until the chocolate is melted; stir in melted butter, eggs and vanilla.
4. Add wet ingredients into the dry ones and stir until well blended.
5. Pour into 9x13 pan, smoothing until batter is evenly distributed. Bake 350 degrees for about 20 minutes or until toothpick comes out clean.
6. Remove brownies from oven and let cool in refrigerator.
7. Mix powdered sugar, nondairy butter, nondairy milk and mint extract in a clean bowl in the stand mixer. Whip until fluffy and light.
8. Spread mint frosting evenly over brownies, using an offset spatula. Place back in refrigerator to allow frosting to set.
9. In a microwave bowl, melt nondairy chocolate chunks and butter for about 30-60 seconds or until chocolate is completely melted. Allow to cool for a few minutes before spreading on mint layer.
10. Spread chocolate evenly on top of mint layer, using an offset spatula. Immediately sprinkle chocolate chips on melted chocolate, pressing them down into melted chocolate.
11. Allow to set in the refrigerator. Once completely set, remove brownies by lifting up on parchment paper and slicing into squares or triangles. I DARE you to eat JUST ONE!

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