Brownies come in all types and varieties, and this recipe is definitely one to add to your favorites! Soft cake-like brownies with a layer of smooth mint frosting, topped with a chocolate ganache..... then cut into bite-size squares for devouring and sharing. It is one of the first recipes with flour that I had great success converting when my daughter started eating gluten free. They come out perfect every time and have just the right bit of mint that keeps you coming back for more.
Mint Layered Brownies
Makes a 9x13 pan
4 oz. semisweet chocolate or chocolate chips
3/4 cup butter
3/4 cup sugar
3/4 cup gluten free 1:1 flour blend
Pinch of salt
4 tablespoons butter, softened
2 tablespoons evaporated milk
2 cups powdered sugar
1 teaspoon peppermint extract
4-5 drops green food coloring, optional
6 tablespoons butter
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
In a glass measuring cup, melt 4 oz. chocolate and 3/4 cup butter in microwave, about 1 minute, stirring until smooth. Whisk in sugar, eggs, flour, and salt. Pour into a greased or foil-lined 9x13" baking dish and bake at 350°F for 20 minutes. Cool. For the mint frosting, combine all ingredients in a mixing bowl and beat until smooth. Spread over cooled brownies. Place in freezer for 20 minutes. Meanwhile, for ganache, combine butter and chocolate chips in a glass measuring cup and microwave on high for 1 minute, then stir until smooth. Add vanilla and stir well. Pour the ganache over the cold frosting. Return to the freezer to set the ganache. Cut into small 1-inch squares to serve. Store in refrigerator.
Gather your brownies ingredients. You will need 4 oz. semisweet chocolate, 3/4 cup butter, 3/4 cup sugar, 3 eggs, 3/4 cup gluten free 1:1 flour, and salt.
In a large glass measuring cup, melt the butter and chocolate chips in a microwave on high for about a minute, stirring until smooth. Add the sugar and egg and whisk to combine.
Add the flour and salt, then stir until smooth. Pour into a greased or foil-lined 9x13" baking dish. I love to use foil with brownies because I can pull them out onto a cutting board and cut them very easily! Bake the brownies at 350°F for 20 minutes. Let them cool completely.
For the mint frosting, you will need 4 tablespoons softened butter, 2 tablespoons evaporated milk, 2 cups powdered sugar, 1 teaspoon peppermint extract, and 4-5 drops of green food coloring (if desired).
In the bowl of a mixer, beat all of the ingredients together until a smooth frosting is formed. Scrape down the sides as needed.
Spread the frosting over the cooled brownies. Place in the freezer for about 20-30 minutes to get the frosting cold.
For the chocolate ganache, you will need 6 tablespoons butter, 1 cup semisweet chocolate chips, and 1 teaspoon vanilla.
Melt the butter and chocolate chips in the microwave on high for about 1 minute, stirring until smooth. Stir in the vanilla.
Pour the ganache over the cold mint frosting and spread evenly. Return to the freezer to set the ganache.
Once set, you can remove the brownies by lifting the foil out and onto a cutting board. Cut them into 1-inch bites.
Don't you love bite-sized treats? You just pop an entire brownie in, or eat it in a few bites. (I do that to savor them a little more.)
The perfect combination of chocolate and mint!
These won't last long, especially if you're willing to share. We love to take a plate to friends and neighbors.
You will fall in love with these brownies! Make some soon!
Recipe Source: Recipe adapted from a recipe of a friend Jenny Nelson