Thin Mint Brownies

Every first Tuesday of the month a group of 16 of our closest friends get together for game night. Each couple takes a turn hosting dinner and games at their house and it gets rather wild. Picture a room of full grown adults playing catch phrase, pictionary and Mafia. It gets loud, out of control and is such a blast.


Anyway, back to the subject at hand. Dinner is always taken care of by the host/ess but I always like to show up with a dessert in hand. (I promise I cook regular food too but baking is my jam.)


This month I decided to make Mama Pea’s thin mint brownies that I had on my baking docket for quite a while now. Several of my girlfriends within this circle of friends either has to be or strives to be gluten and dairy free so these were perfect to make to please everyone.


I have re-vamped the brownie recipe because the brownies I originally made were rather dry which is totally understandable with gluten free recipes. You have to watch them close and be careful with ingredients. I knew I had to play in the kitchen and figure an alternative out for the sake of making these over and over for my sweet friendlies. I can’t be going and having my baking reputation tainted over a dry brownie, now can I?


I played around and while this isn’t your crazy, under baked gooey brownie, it works with these two icings piled on top.


Anyway… these are great. The mint flavor is just subtle enough in the icing to not overwhelm the chocolate flavors. And if you think like me, mint and chocolate just go together.


And you can modify this how you need. You can use regular all purpose flour, regular milk, butter, chocolate chips, etc. Adapt it to your needs!


Without further ado…

Thin Mint Brownies

adapted from Mama Pea


Brownie Layer:

1 c gluten free all-purpose flour

1/4 tsp xantham gum

1/3 c canola oil

1 egg

2/3 (heaping) c cocoa powder

1/2 tsp salt

1/2 tsp baking powder

2/3 c granulated sugar or cane sugar

1/2 c soy milk

1/2 c non-dairy butter (or coconut oil) melted

1/2 c non-dairy chocolate chips

Mint Icing Layer:

1 c powdered sugar

2 Tbsp melted non-dairy butter (such as Earth Balance)

2 Tbsp soy milk

1/2 tsp peppermint extract

Chocolate Ganache Layer:

2/3 c non-dairy chocolate chips

2 Tbsp non-dairy butter

1 Tbsp soy milk


Preheat oven to 350 degrees.

Combine dry ingredients of brownie layer in bowl and set aside.

Using a mixer, cream together sugar, vanilla and melted butter. Add oil and eggs, then beat in your milk. Add your flour mixture gradually and beat until combined. Fold in chocolate chips. Pour batter into 8×8 inch greased pan and bake at 350 degrees for 19-21 minutes (be very careful not to overbake). Cool in pan completely on wire rack.

After brownies are cooled, prepare your mint icing layer. Combine all ingredients in mixer and mix until smooth. Spread over cooled brownies and refrigerate to set if necessary while you prepare your ganache layer.

To prepare ganache layer, combine all ingredients in microwave safe bowl and microwave in 15-30 second increments (stirring in between) until melted. Let cool slightly. Pour over mint layer and spread evenly.

Brownies keep well in the refrigerator until ready to serve.



3 thoughts on “Thin Mint Brownies


    These look so good! I wonder how these would go with a thin layer of soy caramel instead of mint.


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