Monday, October 7, 2013

Gluten Free Double Mint Brownies

Here’s another gluten free version of a dessert that’s a favorite in my family. Usually my mom uses a brownie mix and tops it with the mint cream and chocolate topping recipes below. Instead of the boxed brownies, I use a delicious gluten free brownie recipe her friend gave her called “Gooey Chocolate Fudge Brownies”. If you want the easy factor of a boxed brownie mix, there are gluten free brownie mixes available…but they won’t taste as good as this recipe and it’s really not hard. The response I got with this recipe: “These are gluten free?” Yes. Too bad they’re not calorie free because I just ate 3 days worth in one sitting. Best to make these for a party or take them to work or somewhere else to share...random person next to you? Here, have a gluten free double mint brownie...or 10. Bam. Insta-BFF. And don’t think you can just make them for yourself and reasonably only eat one...or two… or four and save the rest for future days (maybe freezing them perhaps? I don’t even know if they freeze well because they’ve never made it to my freezer), because once you taste them you won’t be able to stop until they’re gone and unless you forget they’re in the freezer (which I don’t think is possible), they have no hope of survival. Or maybe that’s just me. I’m still learning self-control and it’s a hard lesson to learn. For me this definitely isn’t a lonely, I think I’ll bake something for myself tonight recipe. Sharing is the way to go, but if you’re looking for a few extra pounds there’s no happier way to do it and I wish you the best.


Gluten Free Double Mint Brownies

Bake brownies (recipe below). Cool completely in pan. Spread mint cream layer on brownies (recipe below). Chill. Pour chocolate topping (recipe below) evenly and spread over dessert. Chill.

Gooey Chocolate Fudge Brownies

¾ cup butter

2 ¼ cups sugar

5 eggs

½ tablespoon vanilla

¾ cup plus 1 tablespoon all purpose gluten free flour blend

¾ cup plus 1 tablespoon cocoa powder

¾ teaspoon salt

½ cup semisweet chocolate chips (or more)

(I also throw in a couple handfuls of walnuts)

Preheat oven to 350 degrees Fahrenheit.  Press parchment paper into a 9x13 cake pan and spray with pam (I just used the parchment paper sans Pam and the brownies came out fine).

Melt butter and sugar on very low heat (I also do this in the microwave- last time I made this recipe I did it on the stove in a pan that was too small and melted the sugar faster than the butter and got crunchy sugar crystals in my brownies and ended up having to pull the butter out to melt in the microwave anyway). Let mixture slightly cool and place in a large bowl. Add eggs gradually. Mix well. Add vanilla.

Stir dry ingredients together and add to egg mixture. Stir gently.  Add chocolate chips (and nuts if you want them). Pour into pan and bake for 35 minutes. (Mine were done after 28 minutes- brownies firm and toothpick came out clean).

Notes: I added all the eggs at once, and my stir gently was the lowest setting on my hand mixer. Still turned out great.

Mint cream layer

2 cups powdered sugar (I added a touch more)

½ cup butter softened (NOT melted)

½ teaspoon mint extract (I added just a smidge more- probably less than 1/8th of a teaspoon more)

3 drops green food color (mine was a gel, use as much or as little or none as you like)

Beat until smooth. (Don’t be tempted to add milk or water, especially if the butter wasn’t soft enough to start with and it’s crumbly. Keep beating. It will become creamy and smooth.)


Chocolate Topping

6 tablespoons butter

1 cup mint chocolate chips, or semi sweet chocolate chips

In a small bowl melt the butter and chocolate chips until chips are melted and mixture is smooth when stirred.

Notes: I used semisweet chocolate chips with a tiny bit of mint extract (I didn’t measure it. It was probably around 1/8-1/4th of a teaspoon). I always prefer to use butter, but Imperial (stick, not tub) margarine is an acceptable substitute if you need/prefer in both the mint cream layer and the chocolate topping. It will still taste and turn out amazing. Most every time my mom has made this in the past she used Imperial margarine in the mint cream and chocolate topping and it always turned out a winner. I usually use butter in most of my baking, but the last time I made this I ran out and used butter in the brownies and mint cream layer and Imperial margarine in the chocolate topping. Still too good to not eat.

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