I have been craving the combination of chocolate and mint since those darn girl scouts came around taunting me with those simply irresistibly, but full of toxic wheat and soy, thin mint cookies.
While I still intend to make chocolate-mint cookies. These brownies were relatively quick and easy, satisfied my craving (like a peppermint patty in brownie form), and would be perfect for St. Patrick’s Day. Just make sure you have green food coloring before you start. Oops.
~ Makes 64 1-inch brownies ~
- ½ cup (2.1 oz) almond-coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter, cut into small pieces
- ¼ cup canola oil
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 eggs
- 6 tablespoons milk
- 1 tablespoon cornstarch
- 6 tablespoons butter, room temperature
- 1/4 cup granulated sugar
- ½ teaspoon peppermint extract
- green food coloring (optional)
- 3 oz semisweet chocolate
- 1 tablespoon unsalted butter or shortening
Heat oven to 350°F. Line a 9×9 inch baking pan with parchment paper, allowing for overhang on two opposite edges.
In a small bowl, add the almond-coconut flour and baking powder; whisk to combine.
In a medium saucepan, combine the butter, canola oil, granulated sugar, cocoa powder, and salt. Heat over low heat, stirring frequently, until butter is melted and mixture is smooth. Remove from heat and allow to cool until mixture is warm, but no longer hot.
With a large spoon stir vanilla into warm chocolate mixture. Add eggs, one at a time, stirring vigorously after each addition. Add flour and mix until just combined.
Spread batter evenly into prepared pan. Bake for 20 to 25 minutes until brownies begin to pull away from the edges and toothpick interested into the center has a few moist crumbs attached.
Cool brownies completely on a wire rack.
For peppermint filling, cook the cornstarch and milk over medium heat until thick. Cool the cornstarch mixture to cool to room temperature. Cream together butter and sugar until light and fluffy. Add the cooled cornstarch mixture and whip until mixture is light and fluffy. Add the peppermint extract and beat to combined. Spread filling evenly over the brownies. Chill the brownies for 15 minutes to set the filling.
For the glaze, combine the chocolate and butter in a double boiler over simmering water. Spread the chocolate glaze evenly over the mint frosting. Refrigerate the brownies for at least 30 minutes.
To cut the brownies, use the parchment paper to remove the brownies from the pan. Using a sharp knife cut the brownies into small squares wiping the knife with a warm damp cloth between cuts.
Brownies will keep for several days in the refrigerator.