Rich, delicious double chocolate brownies with mint filling.
Prep Time30 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Cookies, Dessert
Cuisine: American
Diet: Gluten Free
Servings: 48
Calories: 58kcal
Author: Lois Carter Crawford
Ingredients
First Layer Ingredients
1cupsugar
4eggs
½cupbutter
1cupBob's Red Mill One-to-One Gluten Free Baking Flour
½teaspoonbaking powder
112-ouncecan Hershey's Syrup
1ounceBaker’s Chocolatemelted and cooled
Second Layer Ingredients
½cupbutter
2cupspowdered sugar
2tablespoonsmilk
1-½teaspoonpeppermint extract
5dropsGreen food coloring
Third Layer Ingredients
½cupbutter
112-ouncepackage Nestle's Chocolate Chips
Instructions
First Layer
Mix the first three ingredients.
Beat until smooth.
Add flour and baking powder.
Mix well.
Add Hershey’s Syrup and melted Baker's Chocolate (cooled).
Mix well.
Pour into a greased 9" x 13" pan and bake at 350F degrees for 25-30 minutes until a toothpick inserted comes out clean.
Second Layer
Mix butter, powdered sugar, milk, peppermint extract, and 5-8 drops of green food coloring.
Beat until smooth and spread on cooled brownies.
Third Layer
Melt butter and chocolate chips in a double boiler. This step can be done in the microwave, but be careful. Chocolate burns easily so microwave it on high for one minute and then 30 seconds at a time and stir it frequently. It will not looked melted when it actually is because the chips retain their shape until you mix them.
Mix well.
Cool and pour over mint layer.
Refrigerate to set.
Cut into two-inch squares (very rich!). Store in the refrigerator.
Notes
Note: Brownies must be refrigerated or they tend to melt.