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.
