I’ve got a meeting to go to tonight and I know that it will go a lot smoother with a little chocolate accompaniment.
These are a minty riff on my Gluten Free Fudge Brownies. You can do these with semi-sweet morsels in place of the bittersweet but the darker chocolate offers a nice counterpoint to the mint.
Mint Chocolate Gluten Free Brownies
2 cups bittersweet chocolate morsels, divided
10 oz package of Andes Creme de Menthe Baking Chips
6 tablespoons unsalted butter
1⁄2 cup gluten free flour – I use rice flour as it is light for baking
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
4 large eggs
11⁄3 cups sugar
2 teaspoons vanilla extract
1 cup pecans, toasted and chopped (optional)
Preheat oven to 350° F. Butter a 13×9″ baking pan.
Melt one cup bittersweet chocolate and entire package of Creme de Menthe Baking Chips with butter in a a double boiler, stirring, until butter and chocolate are entirely melted and mixture is smooth. Let cool slightly.
Whisk flour, baking powder and salt in a small bowl. Beat eggs, sugar, and vanilla in a large bowl until mixture is thick and smooth. Add dry ingredients, mixing just to combine. Scrap down the bowl and then add the chocolate mixture, again mixing just to incorporate.
Fold in remaining chocolate and two-thirds of pecans, if using. Scrape batter into prepared baking pan and sprinkle with remaining pecans. Bake brownie until top is cracked and shiny, 30–35 minutes. Let cool completely before cutting.