Description:
These are great for Valentines or Christmas. You can leave out the food colouring if you like but they won’t have that visual wow factor. Green for Christmas and red for Valentines Day. I like to keep them in the fridge for a cool mint treat. If you're looking for a green colour for your baking try adding a drop or two of chlorophyll.
A healthier option to corn syrup is agave nectar and it has the same consistency.
Ingredients:
Batter
¾c melted butter 1½c GF Baking Mix
1c sugar 1½tsp xanthan gum
3 eggs 1 tsp baking powder
½ tsp each vanilla/mint extract 8 drops food colouring (opt)
¾c mint chocolate chips
Glaze
?c mint chocolate chips 2 Tbsp butter
?c dark chocolate chips 1 Tbsp corn syrup
Directions:
Line a 9” square pan with parchment paper allowing paper to hang over the edge of the pan.
Place ¾c mint chocolate chips in a medium bowl and melt in the microwave for 30 seconds at a time stirring each time until melted. Set aside.
Place melted butter in bowl of mixer with sugar, eggs and extracts. Beat well. Add flour, xanthan and baking powder and stir to blend. Add 1¼c of batter to the melted mint chocolate and stir to blend. Pour into prepared pan.
Add food colouring (if using) to remaining plain batter. Spoon evenly over chocolate batter. Spread evenly and smooth the top.
Bake in a 350° oven for 30 -35 minutes until top is lightly browned. Cool in pan on wire rack.
Glaze
Combine mint and dark chocolate chips, butter and corn syrup. Microwave for 30 seconds at a time stirring in between each until smooth. Pour over cooled brownie and spread evenly. Chill in fridge until chocolate is set. Cut into ¾” squares. Store in a container in the fridge.
Servings: 12
Notes: If you're looking for a green colour for your baking try adding a drop or two of chlorophyll.
A healthier option to corn syrup is agave nectar and it has the same consistency.
Special Diet: Gluten Free
Category: Gluten-Free
Submitted By: Cathy’s Gluten Free Creations
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