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Two squares of mint chocolate brownies on a plate garnished with fresh mint leaf.
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30 Minute Gluten-Free Mint Chocolate Brownies (Vegan)

Looking for a quick brownie recipe? Whip up these 30-minute Mint Chocolate Brownies! They're both gluten-free and vegan with a crackly crust and gooey center.
Course Dessert
Cuisine American
Keyword brownies, mint
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 squares
Calories 173kcal
Author Samantha Pickthall

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
US Customary - Metric

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.

Nutrition

Calories: 173kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 194mg | Potassium: 214mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 0.03mg | Calcium: 76mg | Iron: 1mg