GLUTEN FREE MINT CHOCOLATE BROWNIES

Posted by Bryna Bear aka Gluten Free Baking Bear

     I saw a photo of a mint brownie and wanted to eat it; so I made some gluten free ones.  I love my tried and true gf brownie recipe. These fudgy brownies are just the right balance between fudge and cake-like brownies with an old fashioned brownie taste.  A creamy mint filling and soft chocolate glaze put the perfect brownie recipe right over the top.  Umm.  So good.
     It is approaching the mint and chocolate in everything season.  This recipe is my new favorite in this holiday category.  You can color the mint filling with red or green food coloring if you want to make them even more festive looking.
     The mint brownies from A Farmgirl’s Dabbles blog looked really good, so I loosely followed the instructions.  I used my brownie recipe, her chocolate glaze and made a hybrid between my frosting recipe and hers for the mint filling.  I had an idea in my mind about how I wanted the mint filling to taste and feel.  I wanted it smooth and melt in your mouth minty, not too sweet and not too minty.  This filling came out just as I imagined.  The chocolate frosting is firm yet soft and just the right amount of chocolate with the brownie and mint filling.  The three components are perfectly balanced together.  So happy with the results.  

GLUTEN FREE MINT CHOCOLATE BROWNIES

Ingredients

BROWNIES
See my recipe for Gluten Free Brownies. Omit the walnuts and the chocolate chips.
Or use your favorite recipe for GF Brownies.

MINT FILLING

3/4 cup	Shortening - Non-hydrogenated such as Spectrum Organic all vegetable Shortening.
4 oz.	Confectioner’s Sugar
1 1/2 tsp.	Peppermint Extract
pinch	Sea Salt
5 tsp.	Cold Water
several drops	Natural food coloring in red or green. (optional)

CHOCOLATE GLAZE

2 oz.	Semisweet Chocolate Chips
2 Tbs.	Shortening

Directions

1. Preheat the oven to 350 degrees.  Line a 7x7-inch square baking pan with aluminum foil.  Grease the foil with butter or margarine.
2. Prepare one recipe of Brownies without nuts or chips.
3. Pour brownie batter into the prepared pan and bake according to the recipe directions.
4. Allow the brownies to cool completely before proceeding. Keep the brownies in the aluminum foil lined pan.

   

   One recipe of Brownies in a foil lined pan.

5. In the bowl of a stand mixer or in a bowl with a hand mixer add all the filling ingredients and mix until well blended and fluffy. 

   

   Mint Frosting whipped until smooth and fluffy.

6. Spread the mint filling evenly over the completely cooled brownies in the aluminum lined pan.

   

   Mint Frosting spread as evenly as possible over the baked brownies.

7. Place the pan in the fridge to allow the filling to harden.
8. Prepare the chocolate glaze by melting the shortening and chips in a small saucepan over low heat.  Stir constantly until melted.
9. Mixture should be very thin and liquid like.

   

   Chocolate Glaze.  All done, thin and runny.

10. Pour the glaze all over the cooled mint filling. Immediately tilt and turn the pan to spread the glaze evenly over the top. 
11. Place in the fridge to cool and solidify.

    

    Glaze after spending some time in the fridge.

12. Lift the brownies out of the pan by holding the aluminum foil.  Peel the foil carefully off the sides.

    

    Peeling the foil off the sides.
    You can trim the edges before cutting into squares
     to get perfect looking pieces.  

13. Cut into the desired number of squares.  I cut them into 16. Wipe off the knife between cuts to make cleaner looking squares.

    

    Cut into 16 squares.

14. Serve at room temperature. Best eaten within the first 2 days but will still be good on day 3.
15. You can store them in the freezer in an airtight container.  When ready to use thaw them at room temperature for about a half hour before serving.     

GLUTEN FREE MINT CHOCOLATE BROWNIES glutenfreebakingbear.com Ingredients BROWNIES See my recipe for Gluten Free Brownies. Omit the walnuts and the chocolate chips. Or use your favorite recipe for GF Brownies. MINT FILLING 3/4 cup Shortening - Non-hydrogenated such as Spectrum Organic all vegetable Shortening. 4 oz. Confectioner’s Sugar 1 1/2 tsp. Peppermint Extract pinch Sea Salt 5 tsp. Cold Water several drops Natural food coloring in red or green. (optional) CHOCOLATE GLAZE 2 oz. Semisweet Chocolate Chips 2 Tbs. Shortening Directions Preheat the oven to 350 degrees. Line a 7x7-inch square baking pan with aluminum foil. Grease the foil with butter or margarine. Prepare one recipe of Brownies without nuts or chips. Pour brownie batter into the prepared pan and bake according to the recipe directions. Allow the brownies to cool completely before proceeding. Keep the brownies in the aluminum foil lined pan. In the bowl of a stand mixer or in a bowl with a hand mixer add all the filling ingredients and mix until well blended and fluffy. Spread the mint filling evenly over the completely cooled brownies in the aluminum lined pan. Place the pan in the fridge to allow the filling to harden. Prepare the chocolate glaze by melting the shortening and chips in a small saucepan over low heat. Stir constantly until melted. Mixture should be very thin and liquid like. Pour the glaze all over the cooled mint filling. Immediately tilt and turn the pan to spread the glaze evenly over the top. Place in the fridge to cool and solidify. Lift the brownies out of the pan by holding the aluminum foil. Peel the foil carefully off the sides. Cut into the desired number of squares. I cut them into 16. Wipe off the knife between cuts to make cleaner looking squares. Serve at room temperature. Best eaten within the first 2 days but will still be good on day 3. You can store them in the freezer in an airtight container. When ready to use thaw them at room temperature for about a half hour before serving.