Gluten Free Chocolate Mint Brownies Recipes
GLUTEN FREE CHOCOLATE MINT BROWNIES, MICROWAVE RECIPE(GF)
Make and share this Gluten Free Chocolate Mint Brownies, Microwave Recipe(GF) recipe from Food.com.
Provided by All about pies in W
Categories Bar Cookie
Time 16m
Yield 25 squares
Number Of Ingredients 14
Steps:
- Beat together eggs, sugar, vanilla extract and salt for one minute.
- Add melted butter or canola oil. Stir well with a wooden spoon (not mixer) so that the sugar is well mixed with the butter or oil. Stir in the sifted flour, cocoa and walnuts Lightly spray or grease a glass 10 by 10 inch baking pan.
- Microwave on High for 5- 6 minutes.
- When done the top looks dry but will spring back.
- In a 1000 watt microwave I recommend baking on medium high for 5- 6 minutes.
- Icing Stir together icing ingredients and spread over cooled brownies.
- Glaze Melt ingredients together in glass measuring cup in the microwave for about 1 minute on medium.
- Drizzle over peppermint icing layer.
- Chill and slice.
- Makes about 25 squares.
GLUTEN-FREE BROWNIES
These rich, fudgy chocolate brownies are gluten free. Serve with a scoop of vanilla ice cream for dessert, or leave to cool before storing in an airtight container for an afternoon treat
Provided by Esther Clark
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
- Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
- Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
- Leave to cool a little in the tin before cutting into 12 squares.
Nutrition Facts : Calories 515 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
MINT-CHOCOLATE BROWNIES
The unbeatable combination of chocolate and mint guarantees a grand finale for holiday parties.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter and line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides; butter parchment. Set aside.
- Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
- Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
- Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 35 to 40 minutes.
- Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).
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GLUTEN-FREE MINT BROWNIES - MEANINGFUL EATS
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- For the mint frosting layer: place the butter, powdered sugar, milk (start with 2 tablespoons and add more if needed), peppermint extract, and food coloring (if using) in a medium bowl. Using an electric mixer, mix until fluffy and totally incorporated, about 2-3 minutes.
- Spread the mint frosting layer evenly over the cooled brownies. Place in the refrigerator for 1-4 hours until set before topping with the chocolate ganache.
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4.6/5 (28)Estimated Reading Time 7 minsServings 9Total Time 45 mins
- Preheat your oven to 160C Fan / 180C. Prepare a 9 inch square tin with baking paper. Have excess paper around the edges so that you can easily lift the brownies out later.
- Melt together your butter and dark chocolate over a bain marie until completely melted. Or melt them together in the microwave - do this gently, ensuring you pause the microwave and mix regularly to avoid burning. Leave out to cool down to nearer room temp for 15-20 minutes at least.
- Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side. This stops is getting lumpy and is so worth doing!
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5/5 (1)Total Time 25 minsCategory DessertPublished 2019-03-15
- In a medium bowl, combine softened cream cheese and butter and mix until smooth and creamy.
- In a microwave safe bowl, add chocolate chips and butter. Melt in 30 second increments, stirring in between, until chocolate is completely melted. Whisk to combine. Pour over the peppermint buttercream and spread with a spatula. Allow chocolate to harden completely before cutting into bars and serving.
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