These are a family favorite. My son even requested these this year instead of a birthday cake. I prefer them at room temperature, but they're nice chilled or warmed a bit. Just make sure to let them set before cutting them the first time. With that nice minty green layer, they're a perfect St. Patrick's Day treat, too!
Mint Chocolate Brownies
Makes 8x8 tray of brownies (~16)
Preheat oven to 350F. Line 8x8 pan with parchment paper, then butter parchment paper and sprinkle with cocoa powder. (I find if I don't then I end up needing to use a fork or spoon to scrap the bottom off, even after buttering the pan.)
In a large microwave-safe glass bowl, melt:
1/2 cup butter
Mix in until smooth:
1/4 cup cocoa powder
Add and mix in:
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
Then add and mix in, just until combined:
1/4 cup + 2 Tbsp Kristin's Gluten-Free Flour Mix
1/4 tsp baking powder
Pour into prepared 8x8 pan and bake at 350F for 22-25 minutes.
1. Mint layer
Mix together and spread on top of brownies:
1 cup powdered sugar
2 Tbsp butter, melted
1 Tbsp milk
1-2 drops peppermint essential oil* (Add one drop at a time, then mix) (or use peppermint extract)
1-2 drops green food coloring
Taste the mint layer to make sure it's minty enough.
Melt together in a small microwave-safe bowl:
1/2 cup semi-sweet chocolate
2 Tbsp butter
* I love using the DoTerra Peppermint Essential Oil in my cooking. You can find it at my friend Christine's online store: mydoterra.com/cstolworthy
Gluten Free Mint Chocolate Brownies - They're rich, so I tend to cut these tasty treats into small squares. Delicious!
Mint Chocolate Brownies
Makes 8x8 tray of brownies (~16)
Preheat oven to 350F. Line 8x8 pan with parchment paper, then butter parchment paper and sprinkle with cocoa powder. (I find if I don't then I end up needing to use a fork or spoon to scrap the bottom off, even after buttering the pan.)
In a large microwave-safe glass bowl, melt:
1/2 cup butter
Mix in until smooth:
1/4 cup cocoa powder
Add and mix in:
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
Then add and mix in, just until combined:
1/4 cup + 2 Tbsp Kristin's Gluten-Free Flour Mix
1/4 tsp baking powder
Pour into prepared 8x8 pan and bake at 350F for 22-25 minutes.
Before and after baking
Let brownies cool completely. Then top with the following:1. Mint layer
Mix together and spread on top of brownies:
1 cup powdered sugar
2 Tbsp butter, melted
1 Tbsp milk
1-2 drops peppermint essential oil* (Add one drop at a time, then mix) (or use peppermint extract)
1-2 drops green food coloring
Taste the mint layer to make sure it's minty enough.
Mint layer spreads easily over the brownies.
2. Chocolate Layer:Melt together in a small microwave-safe bowl:
1/2 cup semi-sweet chocolate
2 Tbsp butter
Coated with chocolate
Spread thinly on top of brownies. Let set in the refrigerator at least 15-30 minutes (to allow the chocolate layer to set). Remove from refrigerator. Slice and serve! I find these are best at room temperature, but I typically store them in the refrigerator and remove 20-30 minutes before serving.
Mint brownies, ready to eat! They can easily be lifted out of the pan using the parchment paper, to make for easier cutting.
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