Here’s a recipe for making mint chocolate brownies gluten-free (GF). Everyone needs to have a good (tasty, tasty chocolate) brownie recipe in their repertoire, and this is mine. With all of those holiday parties just around the corner, whip up a batch or two to take to parties or to give to neighbors who may have gluten issues. And if you don’t have issues with gluten? Substitute all-purpose flour for the gluten-free flours for equally scrumptious chocolate brownie-ness. They’re great for making a good base for brownie sundaes, or mint frosting….or mint frosting topped with dark chocolate shavings.
It’s the Holiday season. I wait all year to get my mint chocolate recipe on. Of course you can the rest of the year, it just feels extra appropriate at this time of year. A word to the wise, you might want to take these to a party to avoid eating the whole pan by yourself. (Not that I would ever do anything remotely like that.)
Recipe for making mint chocolate brownies GF
1 cup (2 sticks) butter
2/3 cup unsweetened cocoa powder
2 cups brown sugar, packed
5 large eggs
2 tsp. vanilla extract
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup sweet rice flour (also called glutinous rice flour)
1/4 cup potato starch (or tapioca starch)
1/2 tsp. salt
For glaze and topping:
2 cups powdered sugar
a little milk
a few drops creme de menthe extract (or peppermint extract)
a few drops green food coloring
2-4 oz. dark chocolate, roughly chopped
Preheat oven to 350 degrees F. Grease a 9 by 13″ baking pan.
Melt butter in a large pan over medium-high heat. When butter starts to foam, remove from heat and whisk in cocoa powder. Let cool a little, whisking occasionally. (It might still be hot and bubbling.) Stir in the sugar and mix well. Whisk in the eggs one at a time followed by the vanilla extract. Mix the dry ingredients in a bowl and add all at once, stirring well.
Pour into the prepared pan and bake for about 20 minutes, or until center is just set. Remove from oven and let cool completely before cutting into bars.
For glaze and topping:
Whisk the powdered sugar with a little milk, the creme de menthe extract and green food coloring. Thin with more milk as needed, so the glaze is drizzling consistency. Cut brownies and drizzle the glaze over each one and top with a sprinkling of the chopped dark chocolate. Transfer to a serving platter and serve.
Note: You can put the glaze into a resealable plastic bag and snip off the end for easy drizzling, but a small spoon works well too.
Makes about 2 dozen brownies.
// article + photos: Lindsey Johnson of Cafe Johnsonia //