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
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.)
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.