These moist gluten free chocolate mint brownies are loaded with Junior Mints and York Peppermint Patties. These brownies are made with simple ingredients like gluten free flour, sugar, cocoa powder, eggs, oil, and chocolate chips. Every bite is full of chocolate mint flavors! Make a batch in under an hour.
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❤️ Sandi’s Recipe Summary
The Quick Bite: These gluten free chocolate mint brownies are rich, fudgy, and packed with chopped Junior Mints and York Peppermint Patties. The mint candies melt into soft pockets throughout the brownie, making them perfect for using up leftover Halloween or holiday candy. They bake in an 8×8 pan and are easy for beginner bakers to make.
This new brownie recipe is my favorite way to use up leftover candy! Load them up with chopped York Peppermint Patties, Junior Mints, or a combination as I did! The creamy mint in these candies melts into the chocolate, making every bite amazing!!
This recipe uses my tried-and-true base Gluten Free Brownie recipe. The mint candies melt into fudgy pockets, helping make these brownies chewy and fudgy. I use both oil and butter in this recipe because I found that it helps the texture.
If you are looking for an easy new brownie recipe, this is it!! Check out all of my easy gluten free brownies recipes. I have a lot of fun flavors! I also have some great gluten free chocolate recipes to help satisfy those chocolate cravings!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. Other blends will work, but it is important to look at your brownie batter and see if it needs more liquid or flour. Read Why Gluten Free Flour Blends Vary So Much to learn more.
- Binder – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon. Read Why Binders Matter in Gluten Free Baking to learn more.
- Cocoa Powder – Most cocoa powder should be gluten free, but always check the label to be sure it isn’t processed on shared equipment. I like to use Anthony’s Cocoa Powder or Ghirardelli. My testing of these two cocoa powders showed me they have the best chocolate flavor.
- Butter – Use unsalted butter.
- Junior Mints – Always be sure the candy you use is gluten free. Junior Mints Are Gluten Free.
- York Peppermint Patties – Another great gluten free candy. You can read more about York Peppermint Patties being gluten free.
How to Make Gluten Free Mint Brownies (Step-By-Step)
Preheat the oven to 350ºF and make sure the oven rack is in the middle setting.
Use a sharp knife to chop up the candy you will be using. Set the candy aside.
Step 1: Add the dry ingredients to a large
Step 2: Place the chocolate and butter in a microwave-safe bowl and microwave for 20-second intervals. Stir between intervals to prevent the chocolate from burning.
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Step 3: Stir the chocolate and butter until they are melted. Add the remaining wet ingredients.
Step 4: Pour the chocolate mixture into the dry ingredients. If you want, reserve some to sprinkle over the top of the batter. Add the chopped candy and mix it into a nice brownie batter.
Step 5: Pour the brownie batter into an 8×8-inch pan. Add some Junior Mints to the top. To prepare your pan, you can either line it with parchment paper, as I did, or spray oil on the pan.
Step 6: Bake the brownies for 25-30 minutes until done. Remove the brownies from the oven and cool on a cooling rack. For clean slices, chill 30 minutes before cutting.
🔑 Sandi says: The peppermint candies get hot and melt, so do not eat them until they cool.
If you love chocolate and mint flavors in one dessert, you may also love this easy Gluten Free Chocolate Mint Cake recipe. You may also love my Gluten Free Brownie Cookies recipe!
Frequently Asked Questions:
You can use a non-dairy butter like Earth Balance to make this recipe dairy-free. Use a dairy-free Halloween candy. Note Junior Mints and York Peppermint Patties are not dairy-free.
Store the leftover brownies in an airtight container in the refrigerator. They will keep fresh for up to 4 days.
Yes! You can freeze these by placing the cut brownies in a freezer bag. They will stay fresh for up to 3 months.
You can see how the mint candies make these gluten free chocolate mint brownies super moist!
More Gluten Free Brownie Recipes:
- Gluten Free White Chocolate Peppermint Brownies
- Gluten Free Lemon Iced Brownies
- Easy Gluten Free Butterscotch Brownies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Chocolate Mint Brownies (Fudgy!)
Ingredients
- ¾ cup gluten free flour blend * see notes
- ⅓ cup cocoa powder unsweetened
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- ¾ cup brown sugar light or dark is fine
- 3 large eggs
- ½ cup unsalted butter *see notes
- 8 ounces chocolate * see notes
Instructions
- On a cutting board, chop the candy you plan to use. I used Junior Mints and York Peppermint Patties.
- Preheat the oven to 350º F and set the oven rack to the middle of the oven.
- In a large mixing bowl, add the ¾ cup gluten free flour blend, ⅓ cup cocoa powder, 1 teaspoon baking powder, ¾ cup brown sugar, and ⅛ teaspoon salt. Whisk to blend.
- Get a medium-size microwave-safe bowl and add the 8 ounces chocolate and ½ cup unsalted butter.
- Microwave the chocolate at 20-second intervals, stirring between each. Once the chocolate is melted, remove it from the microwave.
- Let the chocolate mixture cool a little, then add the 3 large eggs. Whisk to blend them together. If your chocolate is too hot, it can cook the eggs. You can also temper the eggs by placing the whisked eggs into a small bowl. Add a tablespoon of the chocolate butter mixture and whisk. Repeat and then it is okay to pour the mixture into the larger bowl of chocolate and butter.
- Pour the wet ingredients into the dry ingredients. Add the chopped Junior Mints and York Peppermint Patties.
- Mix into a soft brownie batter.
- Line an 8×8 or 9×13 (if you like your brownies thinner) pan with parchment paper. Place the brownie batter into the baking pan.
- Bake for 25-30 minutes, depending on the pan size.
- Remove from the oven to a cooling rack. The melted mint candy will be very hot, so do not eat these right out of the oven.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- You can use a dairy-free or plant-based butter if you prefer, but know that the Junior Mints and Peppermint Patties contain dairy. If you want these brownies to be dairy-free, you must use a teaspoon of peppermint extract.
- These brownies should be stored in an airtight container in the refrigerator.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Sandy, the ingredients show 8 oz chocolate. How much of this is chocolate chips to be mixed with the butter, and how much of this is the Junior Mints and Peppermint Patties?
Hi, 9 ounces of chocolate chips or the Ghirardelli chocolate melting wafers plus the butter. You can use as much of the mint candy as you like. I used about 3/4 a cup worth plus a little extra of Junior Mints on top