Tuesday, March 11, 2014

The Maestro's Famous Mint Brownies (Gluten-free!)

Our favorite brownies are the ones you can buy on BYU campus—the yummy BYU mint brownies. Over the years, The Maestro has done his best to dissect and perfect a recipe that comes pretty darn close to the ones you can buy at the CougarEat, and I think they might be even better!

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 Tbsp honey
4 eggs (at room temperature)
2 cups sugar
1 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 gum
dash of salt


5 Tbsp butter (softened)
pinch of salt
3-4 tbsp milk (adjust for consistency)
1 Tbsp corn syrup
2 1/4 cups confectioner's sugar
2 tsp pure mint extract
2-3 drop green food coloring


2 cups confectioner's sugar
1/2 cup cocoa powder
6 Tbsp butter (softened)
1 Tbsp vanilla
3-4 Tbsp milk (adjust for consistency)


Brownie: 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.

Mint icing: Soften butter.  Add salt, corn syrup, confectioner's sugar, and milk.  Beat until consistency of toothpaste.  Mix in mint extract and food coloring (let the kids help here, it's their favorite part!)  Spread mint icing over cooled brownies.  Cool in freezer until icing is stiffened.

Chocolate icing: Soften butter.  Add confectioner's sugar, cocoa powder, vanilla, and milk.  Beat until consistency of toothpaste.  Spread chocolate icing over stiffened mint icing layer.

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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Lara Neves
Lara Neves

Lara is mom to three daughters—two teens and a tween. She loves to share her parenting and homemaking triumphs and failures here at Overstuffed! She was diagnosed with Lyme disease in 2015 and has been fighting it ever since. When she isn't working on her mother of the year award, you can find her reading, singing, or taking photos.


  1. Those look SO good....makes me want to make them right now!

  2. would be purrrrrfect for my breakfast. and lunch. and dinner! :)) the Maestro is indeed a Maestro, not only when it comes to music :)!

  3. that looks absolutely delicious!! xo, jess www.dreamingofleaving.com

  4. Lara! These sound fantastic. I am trying to incorporate more gluten-free meals and snacks into my diet. Can't wait to try these! I have a couple of friends who went to BYU. I will have to send them some and get their opinion. Thanks again!