These Gluten Free Mint Brownies have the perfect mix of chocolate and mint in every bite.  Thick, fudgy brownies without gluten or egg.

I’ve never been a huge fan of peppermint.  You’ll never see me munching on a candy cane or sipping mint tea.   But being the chocolate lover that I am, I can make an exception when it comes to pairing chocolate and mint.  As long as the mint flavor is subtle and not overpowering, I’m game.

Gluten Free Mint Brownies

I’ve been working on a gluten free mint brownie for the past few weeks.  I’ve tried using crushed candy canes and peppermint extract, but none were to my liking.  Then one day while I was food shopping, my eyes caught sight of a package of Andes candies.  My kids have come to expect that these little gems will fill the candy dish on Christmas day.   I wondered how Andes would fair in my brownies?

Egg Free Brownies

You may not know it, but I have an egg allergy.  It usually doesn’t bother me, and in a way, that allergy prevents me from eating too many sweets.  However, there is one time when my egg allergy really bothers me:  when I see thick fudgy brownies.  I salivate.  I admit it.

Thankfully, I’ve developed a gluten free, egg free brownie recipe that is amazing.  Thick.  Fudgy.  Full of Chocolate.  Crackly Crust.  This recipe has it all.  These brownies can stand toe to toe with any traditional brownie.   How do you get great brownies without eggs?  Aquafaba.

Aquafaba is the liquid from a can of garbanzo beans.  I know, I know; that sounds awfully gross.  However, the stuff works.  I have found that reducing one cup of aquafaba by half does the trick in my brownie recipes.  When purchasing garbanzo beans, be sure to opt for organic, because you do not want to use the liquid if it is filled with additives.

How to Make the Best Gluten Free & Egg Free Mint Brownies

Preheat the oven to 350 degrees.  Line an 8″ x 8″ glass baking dish with parchment paper (enough so that two inches of paper extends over the top of two opposing sides).   Set aside.

Begin by measuring one cup of aquafaba from a can of garbanzo beans (you will likely need 2 cans of beans to have enough liquid).  I prefer to use Bush’s Organic Garbanzo Beans.  My brownies turn out perfect with them.  I’ve tried store brands, and the results were not to my liking.   Place one cup of the liquid into a saucepan.  Bring to a bowl.  Reduce the heat and simmer until the liquid has reduced by half to 1/2 cup.  This will take 5-7 minutes.

Turn off the heat.  Add one stick (1/2 cup) of salted butter and one cup of dark chocolate chips to the hot aquafaba.  Stir until melted.  If need be, you can turn the heat back on low and stir constantly until the butter and chocolate are melted.

Stir in 1/2 cup unsweetened cocoa powder and one cup of granulated sugar.  Stir until all of the ingredients are combined.

Add in 3/4 cup of gluten free flour (with xanthan gum).  I’ve tested this recipe with both Bob’s 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Flour.  Also add 1/2 cup potato starch and 1 & 1/2 teaspoons double acting baking powder.  Using a sturdy wooden spoon, stir the ingredients together until smooth.

Spread half of the brownie batter into the prepared baking dish.

Unwrap and try not to eat one package (28 candies) of Andes Creme de Menthe candies.   Roughly chop the candies.

Sprinkle the chopped candies over the brownie batter in the baking dish.

Spoon the remaining brownie batter over the top and, using an offset spatula, smooth to cover the top evenly.

Bake for 25 minutes.

Now, Wait (It’s Worth It!)

In order for these brownies to be perfect, you must wait…for a few hours.   I know, I know; you’ll want them now.  But you must allow these brownies to completely set.  Just keep telling yourself, “Good things come to those who wait.  Yummy things come to those who wait.”  If you dig into these goodies too soon, you’ll have a mess.

I recommend allowing the brownies to sit, in the pan, on top of a cooling rack, for at least 3 hours.  If you can do it, let them sit overnight.  Personally, I like to make a batch of brownies before bed, let them cool for an hour, then very loosely cover the pan with foil.  I then allow the brownies to cool overnight.

After the cooling time, run a butter knife around the pan edges where the parchment paper is not present.  Gently lift up on the parchment paper edges.  Place onto a cutting board.  Cut into 9 squares.

Just before serving, add a dollop of Tru Whip (or your favorite whipped cream) to each brownie.  Top each with a piece of Andes.

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