These were originally called Killer Brownies. They were a special treat when I was growing up. I kind of thought the name was a little too foreboding (although probably quite appropriate) so I am naming the gluten free version Chocolate Mint Brownies.
Just a bit of a warning, if you are watching your weight, or minimizing sugar, or eating reduced fat (basically if you’re trying to eat healthy) you may want to just skip over this recipe. It is NOT healthy. And I don’t make it often because it’s not terribly frugal either, unless you can get a great deal on the chocolate chips and butter, which I am usually able to do by watching for killer sales and using coupons! This is maybe a once-a-year treat. So consider yourself warned.
Also, you may want to leave a day or so to make this. It is not labor-intensive, but requires a few stages of cooling in between steps. It is NOT a last-minute throw-together dessert.
1) Make a brownie layer and bake it. I used a Better Batter mix that I got at a mega discount. Allow the brownie to cool completely before the next step.
2) Beat with a mixer the following:
- 2 cups confectioner’s sugar
- 1/2 teaspoon mint extract
- A few drops of green food coloring (this can be eliminated, no problem, if you’re concerned about food dyes)
- 2 tablespoons milk
- 1/2 cup softened butter
Spread over the cooled brownie layer. Refrigerate for a few hours.
3) Melt together the following until smooth:
- 6 ounces chocolate chips
- 6 tablespoons butter
Spread over the cooled mint layer. This cuts best if frozen, so freeze for at least a few hours before cutting. Enjoy!
This recipe has been submitted to:
- Tuesday’s Tasty Tidbits
- Tempt My Tummy Tuesday
- Gluten Free Wednesdays
- Ultimate Recipe Swap
- Full Plate Thursday
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