Saturday, April 10, 2010

Gluten-Free Dark Chocolate & Mint Brownies

I have a soft spot for brownies. As a matter of fact many Italians love brownies. So to accomodate the love, I am providing a gluten-free recipe for Dark Chocolate & Mint Brownies. While I plan on providing many more recipes on the blog, this will be the last gluten-free recipe for a while. If you tried this and the other 2 gluten-free recipes (quiche & timballo) so far and liked them, please provide feedback so I can search for more gluten-free recipes and post them here in the future. In the mean time, enjoy....

Dark Chocolate & Mint Brownies (Gluten-Free)
Yield: 24 (2x3 inch) squares
Preparation Time: 15-20 minutes
Shelf-Life: at least 3-4 days when stored in air-tight containers

These dense minty chocolate brownies are great treats because they look so rich & decadent yet they are gluten-free. Dissolving cocoa in hot water before baking enhances the flavor.

  • Butter to grease 2 (8 x 12 inch) pans
  • 1.5 cups unsweetened cocoa powder
  • 1.5 cups boiling water
  • 6 cups (1.5 lbs) walnut pieces
  • 2.25 cups firmly packed light brown sugar
  • 9 large eggs
  • 9oz. unsalted butter, melted
  • 3 tablespoons peppermint extract
  • 1.5 teaspoons salt
  • 6 tablespoons confectioner's sugar for dusting


  1. Place rack in the middle of the oven. Preheat oven to 350 degrees F.
  2. Grease pans, line bottoms with wax paper or parchment paper, and then grease again; set aside.
  3. Dissolve cocoa in boiling water; set aside. Meanwhile, combine walnuts & brown sugar in a food processor and process into a very fine meal.
  4. Add eggs, butter, peppermint extract & salt and process 30-40 seconds. Scrape down sides of the bowl, add dissolved cocoa, and process another 30 seconds or until mixture is thoroughly blended. Scrape batter into the prepared pans.
  5. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool for 15 minutes on a wire rack, cut around edge with a sharp knife to loosen, then invert pans and discard the paper liner. Cut each batch into 12 squares about 2 x 3 inches. Dust with powdered sugar before serving.

Nutritional Data (per portion):

  • Calories: 360
  • Cholesterol: 100mg
  • Sodium: 25mg
  • Fat: 30g
  • Dietary Fiber: 4g


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