Gluten Free Mint Brownie Recipe

For each holiday I like to make a special treat for my kids, and St. Patrick’s Day is no different.  These gluten free peppermint brownies fit the bill!  They would be a perfect St. Patty’s Day dessert.  A gooey, chewy brownie base, with a light peppermint filling, and topped with rich chocolate glaze are just the ticket for my two hungry boys!

These brownies are amazing and I may have indulged in one too many of these myself!  Not only are they gooey, chocolatey, and minty; they meet my goal of continually creating a gluten free baked treat that doesn’t taste gluten free… you know, the  gritty, odd tasting gluten free products I’m sure you’ve tried.  I have three great taste testers at my house; my husband and two boys.  Unlike me, they can eat gluten and if they devour my gluten free goodies, I know they pass the test.  I kind of feel sorry for my husband in those early years in my gluten free journey… he was a good sport about trying my unique baking experiments.  Good thing I have had many years since to tweak my flour, experiment with recipes, and whip up new creations. 

Brownie Base

4 ounces unsweetened baking chocolate

1 cup unsalted butter

4 large eggs

2 cups granulated sugar

¹⁄₂teaspoon salt

1 teaspoon vanilla extract

1 cup  all purpose gluten free flour blend

 

Filling

¹⁄₂cup  unsalted butter, softened

2 cups powdered sugar

½ teaspoon peppermint extract

3 to 4 drops of green food coloring

 

Icing

6 ounces semi-sweet chocolate chips

6 tablespoons unsalted butter

 

In double boiler, melt baking chocolate and 1 cup butter over simmering water.  Let the chocolate slightly cool.  In medium mixing bowl, beat eggs with a whisk until blended.  Next, add the 2 cups sugar, one cup at a time.  Continue whisking until mixture is light and fluffy. Mix in the salt, vanilla, and flour. Lastly, slowly add in the cooled chocolate mixture and whisk until blended.  Pour batter into the prepared baking pan.  Bake 25 -30 minutes or until an inserted toothpick comes out clean and the edge has slightly pulled away from the pan.  Remove from oven and allow brownies to cool in the pan.

To make the filling: Using an electric mixer on medium speed, beat the 1/2 cup butter, slowly adding in the powdered sugar together, mix until well blended.  Stir in the peppermint extract and 3-4 drops of green food coloring. Blend well.  Spread of the cooled brownies.  Allow the icing to set by refrigerating the frosted brownies until firm.  About 30 minutes. 

Next, do NOT let any frosting go to waste.  Go ahead and lick the beater clean!  This could be my favorite part of making these brownies!

To make the icing: Melt the chocolate chips and 6 tablespoons butter in the top of a double boiler over simmering water. Stir until smooth.  Pour the warm chocolate glaze over the hardened filling.   Spread evenly by tilting the pan to distribute the glaze.  Refrigerate until chocolate hardens.  Allow brownies to warm to room temperature before serving.  This will prevent the chocolate from cracking when cutting pieces and the brownie base will be easier to remove from the pan.  Store in refrigerator.  And most importantly, enjoy!