stack of gluten-free chocolate Mint Brownies

Cocoa Fudge Mint Brownies {Gluten-Free Recipe}

Chocolate Mint Brownies have a thin layer of delicate mint running through them . . . in the form of an After Eight Mint!

Course Dessert
Cuisine American
Keyword desserts for a group, desserts for sharing
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24 brownies
Calories 203 kcal
Author Valentina K. Wein



  1. Preheat the oven to 325°F and adjust a rack to the center.

  2. Melt the butter and set it aside to cool. Use the butter wrappers to grease the bottom and sides of a 9 x 13 x 2-inch baking dish. Set aside.
  3. In a large mixing bowl, whisk the eggs with the sugar, vanilla and salt until it's light in color and thick, about 2 minutes. (Use an electric mixer if possible.) Fold in the cooled, melted butter.
  4. In another bowl, mix the gluten-free flour with the sifted cocoa powder. Now fold this into the wet ingredients and mix until you no longer see dry spots and it's smooth.
  5. Spread half of the batter into the pan and then place the After Eights on top, to form one even layer. Their edges should be touching each other.

  6. Spread the remaining half of the batter on top of the candies evenly, and place the baking dish in the preheated 325°F oven just until the batter is cooked all the way through and is set, about 40 minutes.

  7. Let the brownies cool in the pan for at least 45 minutes and then slice them into 2 dozen evenly sized pieces.