Mint brownies are a decadent treat. Perfect for that special occasion. The recipe below proves you can have your gluten free brownies and eat them too!This recipe is dairy free, gluten free, nut free, but sadly not calorie free. These would be awesome as a Shabbat or Yom Tov dessert or for a special simcha. More steps than I usually like, but well worth the effort!
Gluten Free Mint Brownie Recipe (dairy free, nut free)
Prepare 1 9x13 pan of brownies from a pareve gluten free mix(Better Batter Fudge Brownie Mix, or Betty Crocker Gluten Free Brownie Mix) according to package directions. Set aside to cool.
4 cups confectioner’s sugar
1 stick pareve margarine
¼ cup soymilk
1 drop peppermint extract
2 drops green food coloring
1 drop blue food coloring
In a standmixer whip margarine and confectioners sugar. Set it on low until confectioner’s sugar is incorporated otherwise the white powder will fly all over your kitchen. Add peppermint extract and green food coloring very sparingly. A little too much of either and you have a bright green toothpase mixture, yuck! Spread the light green mint topping over the completely cooled brownies (any warmth will melt the mint layer). * Reserve left over mint topping to make a drizzle over the fudge layer.Freeze until chocolate topping is ready. Keeping the mint layer frozen prevents the fudge topping from penetrating the mint layer.
1 bag of pareve chocolate chips
1 stick of pareve margarineMelt margarine and chocolate chips over low heat. Once the fudge mixture has cooled, spread over frozen mint creme
In a saucepan warm up leftover mint creme. The mixture will melt. Once cool, transfer the thin mixture into a pastry bag (or sandwich bag w a tiny hole cut in the corner). Drizzle this mixture over solidified fudge top. Swirls, marble effects, use your imagination!