Chocolate Peppermint Brownies
These amazingly scrumptious brownies are dairy and gluten-free!
INGREDIENTS
- 1/3 cup canola oil - Brownie Layer
- 2 eggs or the equivalent in egg substitute - Brownie Layer
- 2-3 drops green food coloring, if desired - Mint Layer
- 2 ounces unsweetened chocolate - Chocolate Glaze
- 1/4 cup Silk soymilk or almondmilk, any flavor - Brownie Layer
- 1 tsp. vanilla - Brownie Layer
- 2 Tbsp. cornstarch - Brownie Layer
- 1 tsp. peppermint extract - Mint Layer
- 3 Tbsp. margarine or butter - Mint Layer
- 1½ cups powdered sugar - Mint Layer
- 2 Tbsp. soy margarine or butter - Chocolate Glaze
- ½ cup almond flour - Brownie Layer
- ½ tsp. baking powder - Brownie Layer
- ¼ tsp. salt - Brownie Layer
- 3/4 cup sugar - Brownie Layer
- 1/2 cup unsweetened cocoa powder - Brownie Layer
- 2-3 Tbsp. Silk soymilk or almondmilk, any flavor - Mint Layer
PREPARATION
Preheat oven to 350 degrees. Coat an 8-inch square pan with cooking spray. In a large bowl whisk together oil, Silk, cocoa and sugar until well combined. Add eggs and vanilla and beat until smooth. Add cornstarch, flour, baking powder and salt and mix to combine. Spread into prepared pan and bake 25 minutes. Cool completely.
While brownies are cooling, prepare mint layer. Beat powdered sugar and margarine until creamy. Add enough Silk to make frosting spreadable. Stir in peppermint extract and food coloring, if desired. Frost cooled brownies and chill until set, about 15 minutes. Meanwhile, melt chocolate and margarine. Pour chocolate mixture over chilled, frosted brownies. Chill until set, about 1 hour. Cut into squares with a hot, sharp knife to serve. Refrigerate any leftovers.
Nutritional Information using Silk Vanilla:
Calories 199; Protein 3g; Carbohydrates 24g; Fat 12g; Saturated Fat 3g; Cholesterol 26mg; Sodium 96mg; Fiber 2g
