Friday, 28 December 2012

Gluten-free Mint Chocolate Chip Brownies



Double Post, Double Post!!! Sorry to be annoyingly redundant, but I'm posting these at Yammie's Noshery too. They're just too good not to share with the whole entire world. Gluten and dairy free. Perfectly minty and chocolatey. Make them, make them! 

Sincerely, your favoritest broken record, Yammie.


Mint Chocolate Chip Brownies

For the Flourless Brownies:

1 cup white sugar
1 cup brown sugar
3/4 cup vegetable oil
4 large eggs

2 teaspoons vanilla
1 teaspoon mint extract
1 1/2 cup cocoa powder (I used dutch process)
2 teaspoons instant coffee powder
1/4 teaspoon salt
1/2 cup chocolate chips
Mint chocolate chip frosting (recipe follows)

Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. Combine the sugars and oil and beat until well combined. Add in the eggs and whisk together. Mix the vanilla and mint extract into the egg/sugar/oil mixture. Beat for about two minutes. Stir together the cocoa and salt. Add the dry ingredients to the batter and blend until smooth. Fold in the chips. Pour into prepared pan and bake about 25 minutes.
For the Mint Chocolate Chip Frosting:

1/2 cup shortening or butter
4 1/2 cups powdered sugar
1/4 cup water or milk
1 teaspoon vanilla extract
4 teaspoons mint extract
A few drops green food coloring
3/4 cup mini chocolate chips
Beat together the shortening or butter until fluffy. Alternately add powdered sugar and water or milk. If it's too thin add more powdered sugar, if it's too thick add more liquid. Beat in the vanilla and then add the mint extract one teaspoon at a time until desired minty-ness is reached. Add the food coloring a few drops at a time until it's green enough. Stir in the chocolate chips. 


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