Friday, 19 February 2016, is Chocolate Mint Day. A day that is celebrated for anything and everything with chocolate mint flavor. Whether it be ice cream, dessert, candy or cakes – there is a million different ways to celebrate this day. Well there are many of you out there are made about chocolate mint, you still get a few that hate chocolate mint – don’t be that person!
The origins of this day is not clearly known. Rumor has it that it began either with a candy confectionery or an ice cream manufacturer. Whoever the creator of this day is, there always reason to enjoy chocolate mint. Why not try this delicious Triple Chocolate Mint Brownies Recipe to celebrate this day. Everyone can enjoy this day because it is lactose free and gluten free.
Triple Chocolate Mint Brownies Recipe:
Serves: 16 Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes
- ½ cup superfine brown rice flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup sorghum flour
- ¼ cup tapioca starch
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon xanathan gum
- ¼ teaspoon salt
- 6 tablespoons non-dairy butter
- 4oz non-dairy semi-sweet chocolate bar (chopped)
- 1/3 cup almond milk (or coconut milk)
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups powdered sugar
- 4 tablespoons non-dairy butter
- 2 tablespoons almond milk (or coconut milk)
- ½ teaspoon mint extract
- 4 cups non-dairy semi-sweet chocolate chunks
- 3 tablespoons non-dairy butter (melted)
- ¼ cup mini non-dairy chocolate chips (for topping)
Preheat oven to 180ºC /350ºF)/Gas Mark 4; line 23cm x 33cm (9″ x 13″) pan with parchment paper and lightly spray with non-stick spray.
In a stand mixer, mix rice flour, sugars, sorghum flour, tapioca starch, xanathan gum, cocoa powder, baking powder, salt and half of the chocolate chunks.
In a microwaveable bowl, mix non-dairy milk and remaining chocolate chunks. Microwave 30-60 seconds or until the chocolate is melted; stir in melted butter, eggs and vanilla.
Add wet ingredients into the dry ones and stir until well blended.
Pour into 23cm x 33cm (9″ x 13″) pan, smoothing until batter is evenly distributed. Bake 180ºC / 350ºF / Gas Mark 4 for about 20 minutes or until toothpick comes out clean.
Remove brownies from oven and let cool in refrigerator.
Mix powdered sugar, non-dairy butter, non-dairy milk and mint extract in a clean bowl in the stand mixer. Whip until fluffy and light.
Spread mint frosting evenly over brownies, using an offset spatula. Place back in refrigerator to allow frosting to set.
In a microwave bowl, melt non-dairy chocolate chunks and butter for about 30-60 seconds or until chocolate is completely melted. Allow to cool for a few minutes before spreading on mint layer.
Spread chocolate evenly on top of mint layer, using an offset spatula.Immediately sprinkle chocolate chips on melted chocolate, pressing them down into melted chocolate.
Allow to set in the refrigerator. Once completely set, remove brownies by lifting up on parchment paper and slicing into squares or triangles.
HAPPY CHOCOLATE MINT DAY!
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