Ingredients
- BROWNIE
- 1 Cup butter (2 sticks, melted)
- 1/2 Cup cocoa
- 2 Tbsp honey
- 4 Eggs (at room temperature)
- 2 Cups sugar
- 1 3/4 Cup All Purpose Gluten-Free Flour
- 1 1/2 Tsp baking powder
- 1/2 Tsp xanthan gum
- dash of salt
- MINT ICING
- 5 Tbsp butter (softened)
- Pinch of salt
- 3-4 Tbsp milk (adjust for consistency)
- 1 Tbsp corn syrup
- 2 1/4 Cups confectioner's sugar
- 2 Tsp pure mint extract
- 2-3 Drop green food coloring
- CHOCOLATE ICING
- 2 Cups confectioner's sugar
- 1/2 Cup cocoa powder
- 6 Tbsp butter (softened)
- 1 Tbsp vanilla
- 3-4 Tbsp milk (adjust for consistency)
Preparation
Step 1
Brownie: Melt butter in large pot on stove and mix in cocoa. Remove from heat and cool completely. Add honey, eggs, sugar, flour, baking powder, xanthan gum, and salt. Mix well. Pour batter into greased 9x13 baking pan. Bake at 350 degrees for 21-22 minutes (do not burn!) Cool in freezer for 15-20 minutes.
Mint icing: Soften butter. Add salt, corn syrup, confectioner's sugar, and milk. Beat until consistency of toothpaste. Mix in mint extract and food coloring. Spread mint icing over cooled brownies. Cool in freezer until icing is stiffened.
Chocolate icing: Soften butter. Add confectioner's sugar, cocoa powder, vanilla, and milk. Beat until consistency of toothpaste. Spread chocolate icing over stiffened mint icing layer.