Perfect Party Treat: Chocolate Mint Brownies

This time of year can cause me to have pity parties.  Not because I don't have a lot, or because I can't travel during the holidays- but because I can't enjoy the Christmas treats that are so popular this time of year.

So this year, I decided to do something about it.  It was time to learn how to make some delicious Christmas goodies that people couldn't even guess that were allergy friendly.  

Dairy, Egg, Wheat & Gluten Free- can you believe it???

And it worked!  Today I brought these mint brownies to work and they were gone in no time. Staff enjoyed them, but even more importantly- the kid approved of them too!

So today, I share with you my newest, delicious, allergy friendly creation.  

This recipe was inspired by an amazing brownie recipe that I discovered through Camp Homewood and a mint icing I found on this website.  

I substituted for allergy friendly ingredients, put them all together, froze and voila- a delicious Christmas treat I can bring to all sorts of parties!

  Chocolate Mint Brownies- 9 x 13 pan
(gluten, egg, wheat, & dairy free)

Part 1: BROWNIE LAYER

Ingredients:

• Flax Gel (1 cup hot water + 5 tbsp ground flax seed) *
• 1 1/2 cups canola oil or melted margarine/butter 
• 1 1/4 cups unsweetened cocoa powder
• 2 3/4 white sugar
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp vanilla
• 1 1/3 cup all-purpose gluten free flour **
• 1 tsp xanthan gum **
  

Steps:
1. Preheat oven to 350 degrees

2. Boil water in kettle*

3. Line cake pan with parchment paper

4. Mix 1 cup boiled water with ground flax seed*
5. In large pot heat oil/melt margarine over medium-low heat

6. Take off heat and add cocoa, whisking until smooth

7. Add sugar, baking powder and salt to pot and stir

8. Stir in flax gel*

9. Sprinkle flour and xanthan gum over chocolate mixture and stir in with spatula, being careful to not over mix.

10. Pour mixture into prepared pan and bake for 25- 30 minutes.

11. Take out of oven and allow to cool for about an hour before spreading on 
      mint layer.
  
Tip: Brownies will appear gooey and undone after 30 minutes, but take them out anyways.  I cooked mine for 40 minutes and they were really crunchy instead of the chewy brownie they are intended to be.

 Alternative Ingredients:
* if you prefer to use eggs, replace the flax gel with 5 eggs.  First add 3 eggs to cooled chocolate mixture in step 8, then add the remaining 2.  I have not tried this, so you will let me know if you had to adjust the cooking time.

** if you prefer to use regular flour, replace the Gluten Free Flour with white flour and omit the xanthan gum. 


Part 2: Mint Layer

Ingredients:

• 3/4 cup non-dairy butter, softened (or regular margarine or butter if you wish)
• 3 TBSP non-dairy milk (rice, almond, quinoa, soya)
• 3 cups icing sugar
• 1 1/2 tsp peppermint extract
• green or red food coloring (until you reach your desired colour)

Steps:

1. Mix above ingredients and spread on cooled 
    brownie.  

2. Put in fridge for 20 minutes to set icing.  That 
   means you have time to take a water break and  
   catch up on dishes before you prepare your 
   chocolate layer.



Part 3: Chocolate Topping

Ingredients:
- 2/3 cups dairy-free chocolate chips
-  1/4 cup dairy-free butter 

Steps:1. In small saucepan, melt butter and chocolate together over low heat

2. Spread over mint layer and put in fridge for at least 30 minutes before serving.

These are delicious and freeze well!  I hope you enjoy these as much as I did!