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.
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.