Sophia loves them, but she hasn't had them for over a year now because of her gluten issues, and I haven't had them for over two years because of mine. Lately, The Maestro has been more willing to try his favorites gluten-free because he's realized the results are usually pretty great. So I convinced him to make some this past weekend so all of us gluten-frees could satisfy our mint brownie cravings.
He obliged, and they were SO AMAZING. He even said that he thought they were better than ever, and that he might make them gluten-free from now on. Even better, he agreed to share his top secret recipe with all of my readers. Count yourselves LUCKY, just in time for St. Patrick's Day--they're even just green enough so you won't get pinched.
The following recipe is gluten-free, but if you don't need or want to make them gluten-free, just substitute bread flour for the GF flour and omit the xanthan gum. Enjoy!
The Maestro's Famous Mint Brownies
1 cup butter (2 sticks, melted)1/2 cup cocoa
2 cups sugar1 3/4 cup Mama's Almond Blend All Purpose Gluten-Free Flour (We have been loving the results we get with this flour lately--it's our latest go-to GF all purpose and works wonderfully for baked goods like these brownies.)
1 1/2 tsp baking powder
1/2 tsp xanthan gumdash of salt
MINT ICING5 Tbsp butter (softened)
CHOCOLATE ICING2 cups confectioner's sugar
1/2 cup cocoa powder6 Tbsp butter (softened)
3-4 Tbsp milk (adjust for consistency)
INSTRUCTIONSBrownie: Melt butter in large pot on stove and mix in cocoa. Remove from heat and cool completely. Add honey, eggs, sugar, flour, baking powder, xanthan gum, and salt. Mix well. Pour batter into greased 9x13 baking pan. Bake at 350 degrees for 21-22 minutes (do not burn!) Cool in freezer for 15-20 minutes.
The only problem with making these gluten-free is that I could eat them without fear of getting sick. Except, I may have eaten too many and made myself sick anyway. But, it was totally worth it!
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