gluten free mint brownies
Posted: February 23, 2011 Filed under: Food, Gluten Free | Tags: Dessert
I nabbed this recipe a few weeks ago and I’m sure glad I tried it! You should know that I’m not a huge brownie fan. I’m more of a big Chocolate Chunk Cookie kind of gal. Anyone one have a GF recipe for those? So when I stumbled upon this recipe one Saturday afternoon I wouldn’t have made it if I didn’t have all of the ingredients already in my pantry . First attempt… Brownie explosion in my oven. Dang. But I still finished up the recipe and though it was UGLY they tasted so good! We even shaped them up enough to bring them to a Super Bowl party and they disappeared! So I decided to try again. This time, brownies stayed in the baking dish, the mint frosting hardened on top and I guess they looked slightly more appetizing. I’ll admit, I don’t know much about brownies. They were hard to scoop out of the dish if not refrigerated first. They are more fudgie than fluffy, so I don’t know if this qualifies as good brownie texture?! Bottom line. They were easy to make. Gluten Free. Yummy on their own. And even better under a scoop of Blue Bell.
Gluten Free Fudge Mint Brownies
adapted from William-Sonoma Kitchen Library Chocolate Cookbook
1/4 c. almond flour
1/4 c. cornstarch
1/4 c. cocoa powder
1/2 tsp baking powder
3/4 c. granulated sugar
1/2 c. brown sugar, firmly packed
1/2 c. Earth balance butter, room temperature
2 oz. chocolate, about 1/3 cup (I used Trader Joe’s chocolate chips)
1 tbsp light corn syrup
2 large eggs, lightly beaten
1 tsp vanilla extract
1 package Andes mints (4.67 oz)
Preheat oven to 350˚. Grease and use gluten free flour to coat an 8 inch square baking pan.
Sift almond flour, cornstarch, cocoa powder, and baking powder into a bowl. Set aside.
In a small saucepan over low heat, combine sugars, butter, chocolate, and corn syrup. Continually stir until smooth. Remove from heat and pour into a large bowl. Allow to cool until barely warm.
Add eggs and vanilla to cooled chocolate mixture. Then add dry mixture, stirring until just combined.
Pour batter into prepared pan.
Bake 35 minutes. Remove from oven and immediately place Andes mints on surface, slightly pressing them into brownies. After about 30 seconds or when you can see mints beginning to melt, begin smoothing with a spatula or an icing knife, covering the entire surface of the brownies. Transfer pan to a wire rack and allow to cool completely before cutting into squares. Initially, icing will appear wet. But as the brownies cool, the icing will harden.