Gluten Free Thin Mint Brownie

I have a confession. I think I have a slight obsession with girl scout cookies. Whatever the type, Samoas, Lemonades, Tagalogs, you name it. But Thin Mints, those are my favorite. And who would've thought, Thin Mint brownies. Smooth chocolaty brownie with a minty icing on top. Perfect for parties, school lunches, whatever. These were gone at our house in 2 days.  Ever since we bought mint at the grocery, I've had mint on the brain. Oh, the possibilities are endless!

 

 

Recipe

 

Brownie Recipe

 

1. Make brownie layer and add 1/2 tsp peppermint extract, more or less per taste. Bake for about 15-20 minutes (less for very fudgy brownies, and more for less fudge-like brownies)
2. Let cool for 20 minutes.

Peppermint Icing:

 

1/2 bag chocolate chips (I use Enjoy Life)
2 Tbs shortening
1/3 tsp peppermint extract (plus more per your taste)

1. Add chocolate chips and shorting to medium sauce pan on medium low heat. Mix continually until melted. Remove from heat and mix in peppermint extract.

Once the brownies are made, add the peppermint icing on top and smooth with an angled spatula. Cut into squares and enjoy! Store in a cool, dry place. Lasts for about 3 days, but is best eaten the same day.

Chocolate Chip Cookie Brownie

Cookie or brownie? Yes, I know this is an extremely hard question. Why not just have both?! As I was sitting in math, I was daydreaming about my next food creation. Knowing me, who knows what I could come up with. Then all of a sudden it dawned on me. . . cookie and a brownie! I was so excited I went and told all of my friends at lunch. Now because I am as nerdy as food nerds come, they tried to act excited, even though I was the most excited. As soon as I got home I went straight into the kitchen and started baking up a storm! Now, sure, if you wanted to you could only make the brownies, or only make the cookie cake. But together...

Cookie + Brownie = Heaven

 

 

 

 

 

 

 

 

Now it's time for the recipe-

 

 

Cookie:

 

1/2C coconut oil (canola will work)

6 Tbs unsweetened applesauce

2 Tbs vanilla extract

1 1/4C sugar

1 tsp salt

2 1/4 gf all purpose flour

1/4C flax meal

1 1/2 tsp xanthan gum

1 tsp baking soda

1/2 C chocolate chips

 

Brownie:

 

1/2C + 2T gf all purpose flour

1/4 tsp xanthan gum

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/3C cocoa powder

1C sugar

1/2 C shortening

1 extra large egg plus 1 extra large egg yolk

1/3C cold water

 

Instructions:

1. Preheat oven to 350. Line a baking sheet with parchment, then grease the sides of the pan.
2. In a medium bowl, mix the oil, applesauce, vanilla, sugar, and salt with a rubber spatula. In another medium bowl whisk the flour, flax meal, xanthan gum, and baking soda. Carefully add the dry ingredients into the wet, and stir with a wooden spoon until combined. The dough should be thick.
3. Now, fold in the chocolate chips until evenly distributed.
4. Using wet hands, press the mixture down to form the first layer.
5. Now for the brownie layer: Place the flour, xanthan gum, bakig soda, salt, cocoa powder, and sugar in a large bowl. Whisk to combine.
6. Add the shortening and eggs. Mix to combine. Now add the water. Continue to mix.
7. Now add the brownie mixture to the cookie dough. Place in oven and bake for 35-40 minutes, or until a toothpick comes out clean.
8. Let cool, cut into slices, and ENJOY!

Source:

 

Babycakes Covers the Classics cookbook,

Gluten Free on a Shoestring

 

 

 

 

Question of the Day: Do you ever daydream about food creations?