30 Minute Gluten-Free Mint Chocolate Brownies (Vegan)
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I love easy slice recipes when I need a quick slice and this 30-minute Mint Chocolate Brownie Recipe is one of my favorites. They’re both gluten-free and vegan with a crackly crust and gooey center!
Enjoy these quick, fudgy mint chocolate brownies, ideal for those looking for a gluten-free, egg-free, and dairy-free brownie recipe.
Gluten-Free Mint Brownies
Featuring a classic crinkle crust and a soft fudgy center, these gluten-free mint brownies are easily made in a food processor with Medjool dates and almond butter.
Flavored with cocoa and mint extract and ready in 30 minutes, you could also add a cream cheese frosting with a hint of green food coloring perfect for kid’s birthday parties.
Or add a handful of mixed nuts for additional texture and flavor.
Are these mint chocolate brownies vegan?
Yes! These chocolate mint brownies are dairy-free and egg-free, making them delicious vegan mint brownies.
Ingredient Notes & Substitutions
- Medjool Dates: Make sure to remove and discard the pits from the center of each date. Dried pitted dates work as a substitute for fresh medjool dates.
- Almond Butter: If you don’t have almond butter, you can use peanut butter or another nut or seed butter of your choice. Just be aware that it might change the flavor slightly.
- Oat Flour: Use store-bought oat flour or make your own by adding the 1/2 cup of rolled oats to a high-speed food processor or blender until It turns into a fine crumb/flour.
- Mint Extract: You can substitute mint extract with a tiny amount of food-grade peppermint or spearmint essential oil, starting with just one or two drops and blending it through. Taste test as you go, given the oil’s high concentration, and ensure it’s safe for consumption.
How to Make Chocolate Mint Brownies (with photos)
A full and detailed recipe card is at the bottom of this post.
Blend Wet Ingredients: In a high-speed food processor, first pulse the dates to break them up. Blend through the almond butter, coconut oil, milk, and vanilla for 15-20 seconds until combined. Scrape down the sides.
Add Dry Ingredients: Add the oat flour, cocoa, mint extract, baking soda, and salt. Pulse and blend until smooth. Spread the brownie batter into the lined tin.
Bake: For 12-15 minutes until a toothpick inserted into the middle comes out with a few moist crumbs. Do not over-bake. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Don’t overmix the batter: Overmixing the brownie batter can make the brownies tough and dense. Mix until the ingredients are just combined in the food processor.
- Do not overbake: To ensure a fudgy chocolate brownie, insert a toothpick into the middle and it should come out with some moist crumbs, not completely clean. Slightly under-baking will create a fudgy texture.
What can I use if I don’t have a food processor to make brownies?
A blender can be used to puree the dates and mix wet ingredients. For combining with the dry ingredients, use a low speed to avoid overmixing.
How do I know when the brownies are done baking?
The brownies are done baking when a toothpick inserted in the center comes out with a few moist crumbs and the top has those iconic brownie crinkles.
Storage Instructions
Store: Place brownies in an airtight container to maintain freshness and store at room temperature for 4-5 days.
Freeze: Wrap the entire brownie slab or individual slices securely in plastic wrap, followed by aluminum foil. Place wrapped brownies in an airtight container or zip-top bags. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for a few hours until soft. Alternatively, leave the brownies in the refrigerator overnight for a slow thaw.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
30 Minute Gluten-Free Mint Chocolate Brownies (Vegan)
Ingredients
- 6.3 oz. (3/4 cup/180g) Medjool dates, about 11 dates, pits removed
- ¾ cup almond butter
- ¼ cup coconut oil, soft at room temperature, not liquid
- ½ cup almond milk, or dairy-free milk of choice
- ½ cup oat flour
- ⅓ cup natural unsweetened cocoa powder
- 3 tsp mint extract
- 1½ tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- 1/2 cup (2.8 oz.) dairy-free semi-sweet/dark chocolate chips
Instructions
- Oven: Preheat oven to 356ºF (180ºC) fan-forced. Line a square 8 inch x 8 inch (20cm x 20cm) baking tin with parchment paper and set aside.
- Pulse Dates: In a high-speed food processor, pulse pitted medjool dates for 10 seconds or until broken down.
- Blend Wet Ingredients: Add almond butter, coconut oil, milk, and vanilla. Pulse and blend for 15-20 seconds until combined. Scrape down the sides.
- Add Dry Ingredients: Add the oat flour, cocoa, mint extract, baking soda, and salt. Pulse and blend until smooth for 15 seconds, avoid over-mixing.
- Add Batter to Tin: Spread the brownie batter into the lined tin, smoothing the top with a spatula. The batter will be thick.
- Bake: For 12-15 minutes until a toothpick inserted into the middle comes out with a few moist crumbs. Do not over-bake.
- Cool: Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Once cooled, slice into squares.
- Enjoy!
Notes
- Store: Place brownies in an airtight container to maintain freshness and store at room temperature for 4-5 days.
- Freeze: Wrap the entire brownie slab or individual slices securely in plastic wrap, followed by foil. Place wrapped brownies in an airtight container or zip-top bags. Label with the date and freeze for up to 3 months.
- Thaw: At room temperature for a few hours until soft. Alternatively, leave the brownies in the refrigerator overnight for a slow thaw.
Love that you use dates in these! They look great!
Hi Bethany! Thank you! The dates help create that delicious fudgy texture and add natural sweetness, yummy! Hope you give them a go!
These look gooey and moist in the middle with that delicate crunchy crust that all brownies need – and without eggs, gluten or dairy! Yum!
Hi Rosie! Thanks so much! Completely agree with you on the perfection of these brownies! Guilt free is essential and these beauties are so luscious, especially with that hint of peppermint! Enjoy! xx