Want a recipe for a gluten free brownie that is a cross between a brownie and a piece of fudge? You’ve come to the right place. This gluten free brownie recipe was a happy accident. My intention was to create regular ol’ cakey gluten free brownies. I can’t tell you where the recipe veered off into fudge land. But it did. And I’m glad it did. Now, if I would only stop sneaking up into the kitchen and shaving off little pieces, I could finish this post:).
I realize it’s the day before Christmas. And most of you already have all of your Â goodies baked or at least planned. But just in case you want to sneak in one more yummy dessert, my guess is that you have everything you need to make this recipe, except for maybe the Andes mints. Quick, run to the store. Lickety split, these come together in a ho-ho-ho Merry Christmas kind of flash. And you’ll make Santa very happy when he/she comes down the chimney hauling that satchel.
The Andes mints are definitely optional, but they really push the brownies over the top. I wouldn’t leave them out unless you’re dairy free. And if you are dairy free but want that taste of minty freshness, throw some peppermint extract into the batter. If you want icing on your dairy free brownies, you’ll have to top them with a different type of gluten free icing that doesn’t include the Andes mints. Please forgive me – I would come up with an dairy free icing alternative for you, but I have presents to wrap and suitcases to pack!
Gluten Free Fudge Mint Brownies
adapted from William-Sonoma Kitchen Library Chocolate Cookbook
1/4 c. almond flour
1/4 c. cornstarch
1/4 c. cocoa powder
1/2 tsp baking powder
3/4 c. granulated sugar
1/2 c. brown sugar, firmly packed
1/2 c. Earth balance butter, room temperature
2 oz. chocolate, about 1/3 cup (I used Trader Joe’s chocolate chips)
1 tbsp light corn syrup
2 large eggs, lightly beaten
1 tsp vanilla extract
1 package Andes mints (4.67 oz)
Preheat oven to 350Ëš. Grease and use gluten free flour to coat an 8 inch square baking pan.
Sift almond flour, cornstarch, cocoa powder, and baking powder into a bowl. Set aside.
In a small saucepan over low heat, combine sugars, butter, chocolate, and corn syrup. Continually stir until smooth. Remove from heat and pour into a large bowl. Allow to cool until barely warm.
Add eggs and vanilla to cooled chocolate mixture. Then add dry mixture, stirring until just combined.
Pour batter into prepared pan.
Bake 35 minutes. Remove from oven and immediately place Andes mints on surface, slightly pressing them into brownies. After about 30 seconds or when you can see mints beginning to melt, begin smoothing with a spatula or an icing knife, covering the entire surface of the brownies. Transfer pan to a wire rack and allow to cool completely before cutting into squares. Initially, icing will appear wet. But as the brownies cool, the icing will harden.
To all of my readers and visitors, thank you for stopping by. Have a wonderful, safe, and Merry Christmas and know that there is one Gluten Free Diva who is sending her very best wishes to all of you!
Other gluten free recipes that use Andes Mints: