Ingredients
Method
- Preheat the oven to 350F. Line a 9x13 baking pan with parchment paper or tin foil and grease with cooking spray.
- In a large microwave-safe bowl, combine the chocolate chips and 1 cup of butter. Microwave in 30-second intervals until melted and smooth.
- Stir in the granulated sugar, vanilla, and salt. Whisk in the eggs one at a time until fully incorporated and the batter is smooth.
- Gently fold in the gluten-free 1:1 baking flour until just combined. Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely.
- For the mint frosting, whisk together the melted butter, milk, powdered sugar, green food coloring, and mint extract until smooth. Spread over the cooled brownies.
- Chill the brownies for at least 30 minutes before cutting into squares and serving.
Notes
- Don't overmix the brownie batter after adding the flour; overmixing can lead to dry, tough brownies. Mix just until no dry streaks remain.
- For perfectly clean slices, chill the brownies in the refrigerator for at least 30 minutes (or even an hour) after the frosting has set. Use a sharp knife wiped clean between cuts.
- If you prefer a lighter mint flavor, start with less mint extract in the frosting and add more to taste. Conversely, for a bolder mint, a few extra drops can make a difference. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly clean slices, chill the brownies in the refrigerator for at least 30 minutes (or even an hour) after the frosting has set. Use a sharp knife wiped clean between cuts.
- If you prefer a lighter mint flavor, start with less mint extract in the frosting and add more to taste. Conversely, for a bolder mint, a few extra drops can make a difference. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.