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Old 04-24-2014, 05:27 AM
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The Maestro's Famous Mint Brownies

BROWNIE
1 cup butter, melted
1/2 cup cocoa
2 Tbsp honey
4 eggs, room temperature
2 cups sugar
1 3/4 cup Mama's Almond Blend All Purpose Gluten-Free Flour (We have been loving the results we get with this flour lately--it's our latest go-to GF all purpose and works wonderfully for baked goods like these brownies.)
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)

INSTRUCTIONS
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 9 x 13 baking pan. Bake at 350 degrees for 21-22 minutes, Cool in freezer for 15 to 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 (let the kids help here, it's their favorite part!) 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.

Recipe from Overstuffed
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