These gluten-free brownies couldn’t be easier to make and they’re even healthy…well, healthier than most.
My mom used to make chocolate mint brownies for her Christmas cookie tins every year. They were one of my favorites. Her version wasn’t gluten-free or refined sugar-free but they were delicious.
My version tastes just like I remember from my childhood…they’re fudgy, minty, and the carob drizzled on top adds a little crunchy textural contrast.
I made them to celebrate St. Patrick’s Day…but they’re going to make a repeat appearance at Christmas.
Some other St. Patrick’s Day Dishes…
- Irish Soda Bread with Currants & Caraway from me
- Slow Cooker Corned Beef & Cabbage from Tasty Eats at Home
- Irish Potato Farls from Celiac Family
- Vegan Pot Pie from Book of Yum
If you haven’t stopped by this week’s Slightly Indulgent Tuesday, there’s lots of yummy looking St. Patrick’s Day recipes there, too.
For those of you getting this in e-mail: To get to the recipe for the brownies and the frosting, click the link in the recipe below. It will take you to the page where the recipes are posted.
Chocolate Mint Brownies
makes 16 (2 x 2) inch brownies1 recipe Fudgy Brownies
1/2 recipe Whipped Cream Cheese Frosting
1/4 teaspoon mint extract
Blue & Yellow Natural Food Coloring
1/4 cup unsweetened carob chips
1 teaspoon non-hydrogenated shorteningMake the brownies as directed. To make the brownies a little healthier, replace the the oil or the butter with an equal amount of unsweetened applesauce or plain yogurt. You can use 1/2 cup of my basic flour blend in place of the 2/3 cup of Pamela’s Baking & Pancake Mix. Once the brownies have cooled, cover and refrigerate while you make the cream cheese frosting.
Make the cream cheese frosting as directed, except add the mint extract and drops of blue and yellow food coloring to the cream cheese until you get a great green color. Make the green a little more intense than desired because once you fold the whipped cream into the cream cheese it will be a couple of shades lighter.
Spread the minty green frosting in an even layer across the cooled brownies. Put the carob chips and the non-hydrogenated shortening in a small, microwavable bowl. Microwave for 20 seconds, stir, and then microwave another 10 – 15 seconds and stir until melted. Put the melted carob into a ziploc bag and snip a very small corner off. Drizzle the melted carob back and forth over the top of the brownies. Cover and chill until the carob is firm. Cut into (2 x 2) squares and serve.
Recipe Note: You can easily substitute your favorite chocolate chips for the unsweetened carob chips. These are really good straight out of the freezer, too.
Priyanka
posted on March 17, 2011 at 10:55 am
Wow…..its looks beautiful and too tempting
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Jen
posted on March 17, 2011 at 10:58 am
Oh, my! These look WONDERFUL! Chocolate & mint is one of my favourite combinations.
Folks need not worry about butter being “unhealthy”. Contrary to popular opinion (always question it, especially when the finances backing it are from questionable quarters), butter is one of the healthiest foods you can eat. If nothing else, the B vitamins in it are more easily accessible by the body than in any other food. Go ahead, throw it in, and enjoy. Coconut oil is another choice…Just let it cool a bit after melting it (I learned the hard way, ahem).
Amy, I’m surprised you didn’t draw a shamrock on top of the frosting.
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Andrea
posted on March 17, 2011 at 11:23 am
Yes, please…
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Jeanine
posted on March 17, 2011 at 11:46 am
Oh, these look amazing, Amy! I don’t have any mint in my house, otherwise I’d give it a try. Happy St. Patty’s Day!
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Amy Reply:
March 18th, 2011 at 8:16 am
@Jeanine, Happy St. Patty’s Day to you, too! Just so you know…I deeply appreciate your support and friendship. You’ve added to much to my life. Know that I’m so grateful.
Hugs,
Amy
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Jeanine Reply:
March 18th, 2011 at 8:28 am
@Amy, Aw, Amy, you’re as sweet as your southern drawl.
I’m grateful for you as well, the internet sure makes the world a smaller place, doesn’t it? 
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Chris
posted on March 17, 2011 at 11:59 am
Would coconut oil work for the non-hydrogenated shortening?
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Amy Reply:
March 18th, 2011 at 8:15 am
@Chris, Yes, it absolutely would. I love coconut oil but my husband hates the flavor of coconut…so I don’t use it often. My friend, Ricki, from Diet, Dessert, & Dogs says that Omega Nutrition makes an unflavored coconut oil. She’s in Canada, though, and I can’t get my hands on it just yet.
Hugs,
Amy
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Angie Halten
posted on March 17, 2011 at 2:01 pm
That is a unique idea to top off a simple fudge brownie recipe. Sometimes presentation does make a lot of difference. And these certainly present well!
Angie.
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Amy Reply:
March 18th, 2011 at 8:14 am
@Angie Halten, Thanks, Angie. They are pretty.
Hugs,
Amy
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Debi
posted on March 18, 2011 at 9:41 am
It’s funny that you post this. I’ve been dreaming of a raw chocolate peppermint cake for a week now and I’m going to try give it a try today. I have more inspiration now! Can’t wait to give these a try, too.
It’s been over a year since I’ve had a brownie. Put mint in anything chocolate for me and I’m in love!
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Amy Reply:
March 21st, 2011 at 1:33 pm
@Debi, I want to see your raw chocolate peppermint cake when you post it, Debbie.
Hugs,
Amy
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Katie @ Nourishing Flourishing
posted on March 18, 2011 at 2:34 pm
Gorgeous!
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Selina@ Creative Juices Decor
posted on March 18, 2011 at 2:56 pm
These look so amazing. Sometimes I just look at your photos and think HOW did she make those GF & SF?? (and taste great!) On a side note, I live in a little hick town and I went to our local library and YOUR book was up for display! You are officially famous!
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Amy Reply:
March 21st, 2011 at 1:28 pm
@Selina@ Creative Juices Decor, You are a hoot, Selina! I think the same things about your food. And, wow…my book at your library, huh? That’s pretty cool. Thanks for letting me know.
Hugs,
Amy
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Bethany
posted on March 19, 2011 at 1:38 am
Be still my heart! Amy, I can’t tell you how happy you’ve made me with this recipe.
I remember my mom’s mint brownies, and have been mourning them. Silly, yes. But true.
I can’t wait to make these!
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Amy Reply:
March 21st, 2011 at 1:26 pm
@Bethany, These look exactly like the brownies my mom used to make. She used the same drizzle and everything. Moms are the best.
Hugs,
Amy
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Jenny Eliuk @ Stay on Path
posted on March 19, 2011 at 9:54 pm
This reminds me of my mom’s grasshopper pie, but I’ve never had a mint brownie before. I hope I can find mint extract easily, I’m assuming in the baking section? Thank you for sharing this recipe!!
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Amy Reply:
March 21st, 2011 at 1:16 pm
@Jenny Eliuk @ Stay on Path, Yes, the baking section. With the vanilla and other flavorings. Have fun, Jenny!
Hugs,
Amy
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marla
posted on March 20, 2011 at 6:34 pm
These are so fun! I love chocolate and mint, with cream cheese frosting.
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Alta
posted on March 29, 2011 at 10:25 am
OMG these look dangerously good. Love mint and chocolate. Now to come up with a non-dairy cream cheese frosting…I’m thinking cashew cream something-or-other?
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Bikram Miami
posted on April 28, 2011 at 12:05 pm
oh wow.. delicious, and im totally starving right now.
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Angie Halten
posted on June 27, 2011 at 9:45 pm
There are few partnerships that are magic…chocolate and peanut butter, chocolate and caramel…who am I kidding, anything is good with chocolate, especially mint! Can’t wait to try them.
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