Gluten free mint chocolate brownies recipe with tons of Aero peppermint bubbles? Sign me up! You can also make these with the Aero mint mini eggs too as both are gluten free.
Gluten free mint chocolate brownies recipe – yet another way to restore your faith in gluten free brownies! These are really easy to make so get your aprons on…
Mint chocolate is one of those underrated flavour combos that just needs to happen more often than it does. And a brownie is the perfect chance to do so!
So what’s it like? Well, it’s a twist on my classic fudgy gluten free brownie recipe that’s 100% more gooey and dessert-like than cake-like.
But the twist is that it’s flavoured with mint extract and absolutely packed with mint Aero peppermint bubbles which fortunately, are gluten free! You can also use the peppermint Aero mini eggs which are gf too.
Of course, then there’s tons of smashed peppermint bubbles on top and white chocolate tinged with green food colouring. Just add the green colouring to melted white chocolate until you get a lovely mint colour!
Ok so here’s what you’ll need for my gluten free mint chocolate brownies recipe…
Ingredients: Gluten free mint chocolate brownie recipe
For the brownies
- 90g gluten free plain flour
- 50g cocoa powder
- 200g butter
- 200g dark chocolate (dark chocolate is important it doesn’t make them taste dark!)
- 3 eggs
- 280g caster sugar
- 2 tsp peppermint extract (any mint extract will do)
- 170g Mint Aero (ideally the bubbles or eggs, but chopped up Mint Aero bars are fine too)
For the topping
- Mint Aero bubbles
- white chocolate
- green food colouring (I use Sugarflair colours which you can buy online)
Method: Gluten free mint chocolate brownie recipe
1. Preheat your oven to 160C Fan / 180C. Prepare a 9 inch square tin with baking paper. Have excess paper around the edges so that you can easily lift the brownies out later.
2. Melt together your butter and dark chocolate over a bain marie until completely melted. Or melt them together in the microwave – do this gently, ensuring you pause the microwave and mix regularly to avoid burning. Leave out to cool down to nearer room temp for 15-20 minutes at least.
3. Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side. This stops is getting lumpy and is so worth doing!
4. In another mixing bowl, crack 3 eggs and pour in your caster sugar. Beat together (I use an electric hand whisk) until pale in colour and almost a little frothy, it should have doubled in size.
5. Once the chocolate and butter mixture is cooled a little, pour it into your egg/sugar mixture. Fold it in, it will initially marble and then turn super chocolatey. At this point also add your peppermint extract and fold it in too.
6. Next fold in the your gluten free plain flour and cocoa powder mix. Ensure it’s fully folded in – I do this using a spatula.
7. Fold in your mint aero – if using aero bubbles, I break some of them up and leave others whole. Remember to still have some left for decorating the top.
8. Pour/spoon your brownie mixture into a prepared tin, smooth it over so it’s even and level. No need to press any aero chocolate into the top before baking, it will melt whilst cooking so wait until after it comes out of the oven.
9. Bake for about 25-30 mins. Cooking for this amount of time at this temp should create incredible fudgy brownies. If they need a little longer give them an extra 5 minutes (all ovens are different) A skewer poked in won’t necessarily come out 100% clean but it shouldn’t be really covered with completely wet batter either.
10. Allow to cool in the tin completely before lifting out.
11. To make the topping, melt your white chocolate in the microwave (do this gently, ensuring you pause the microwave and mix regularly to avoid burning). Then add a tiny amount of green food colouring until you get your desired colour. (Using Sugarflair food colouring is great as you only need a drop to get the right colour).
12. Drizzle your green coloured white chocolate all over the brownies and then top with whole and broken up Mint Aero bubbles. Slice into squares and enjoy!
Aaand here’s the recipe card for a more condensed version which you can also print too. Don’t forget to leave me a 5 star rating if you liked the recipe as it helps to encourage others to give it a try! ??
Gluten Free Mint Chocolate Brownies Recipe with Aero Peppermint Bubbles
Ingredients
For the brownies
- 90 g gluten free plain flour
- 50 g cocoa powder
- 200 g butter
- 200 g dark chocolate dark chocolate is important it doesn't make them taste dark!
- 3 eggs
- 280 g caster sugar
- 2 tsp peppermint extract any mint extract will do
- 170 g Mint Aero ideally the bubbles or eggs, but chopped up Mint Aero bars are fine too
For the topping
- Mint Aero bubbles
- white chocolate
- green food colouring I use Sugarflair colours which you can buy online
Instructions
- Preheat your oven to 160C Fan / 180C. Prepare a 9 inch square tin with baking paper. Have excess paper around the edges so that you can easily lift the brownies out later.
- Melt together your butter and dark chocolate over a bain marie until completely melted. Or melt them together in the microwave - do this gently, ensuring you pause the microwave and mix regularly to avoid burning. Leave out to cool down to nearer room temp for 15-20 minutes at least.
- Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side. This stops is getting lumpy and is so worth doing!
- In another mixing bowl, crack 3 eggs and pour in your caster sugar. Beat together (I use an electric hand whisk) until pale in colour and almost a little frothy, it should have doubled in size.
- Once the chocolate and butter mixture is cooled a little, pour it into your egg/sugar mixture. Fold it in, it will initially marble and then turn super chocolatey. At this point also add your peppermint extract and fold it in too.
- Next fold in the your gluten free plain flour and cocoa powder mix. Ensure it's fully folded in - I do this using a spatula.
- Fold in your mint aero - if using aero bubbles, I break some of them up and leave others whole. Remember to still have some left for decorating the top.
- Pour/spoon your brownie mixture into a prepared tin, smooth it over so it's even and level. No need to press any aero chocolate into the top before baking, it will melt whilst cooking so wait until after it comes out of the oven.
- Bake for about 25-30 mins. Cooking for this amount of time at this temp should create incredible fudgy brownies. If they need a little longer give them an extra 5 minutes (all ovens are different) A skewer poked in won't necessarily come out 100% clean but it shouldn't be really covered with completely wet batter either.
- Allow to cool in the tin completely before lifting out.
- To make the topping, melt your white chocolate in the microwave (do this gently, ensuring you pause the microwave and mix regularly to avoid burning). Then add a tiny amount of green food colouring until you get your desired colour. (Using Sugarflair food colouring is great as you only need a drop to get the right colour).
- Drizzle your green coloured white chocolate all over the brownies and then top with whole and broken up Mint Aero bubbles. Slice into squares and enjoy!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
