Mint Chocolate Einkorn Brownies
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
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Mint Chocolate Einkorn Brownies
- PREP TIME:
- COOK TIME:
- TOTAL TIME:
- SERVINGS:
Description
Chocolate and mint are such a fabulous combo. The flavors and textures of this brownie are flawless.
SCALE
Ingredients
Brownies
- 1 cup Butter
- 1 1/2 cup Sugar
- 4 eggs
- 2 teaspoon Vanilla
- 1 1/2 cup All-Purpose Einkorn Flour
- 2/3 cup Baking cocoa
- 1 teaspoon Salt
Mint Frosting
- 1 1/2 cup Powdered Sugar
- 3 tablespoon Butter
- 1 teaspoon Peppermint Extract Or 5 drops peppermint essential oil
- 1 drop Green Food Coloring
Chocolate Ganache
- 3 tablespoon Butter
- 1 cup Semi-sweet or Dark Chocolate Chips
- 2 tablespoon Heavy Whipping Cream
Instructions
- Preheat the oven to 350F. Grease a 9 x 13 cake pan.
- Cream the butter and sugar.
- Add the eggs and the vanilla to the creamed mixture, and mix until combined.
- Sift the flour, cocoa, and salt and add them to the butter mixture. Stir just until combined. The batter will be very thick.
- Spread it out into the greased pan, and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool.
- Put all the ingredients for the mint frosting in a medium sized bowl, and beat them until it is creamy and fully combined. Spread the frosting onto the cooled brownies.
- Put the brownies into the fridge for the mint frosting to harden a bit.
- For the ganache, begin melting the butter and chocolate chips together in a double boiler or a bowl on top of a sauce pan with a couple inches of boiling water.
- When the chocolate begins to melt, warm the cream until it is warm to the touch and then add it to the melting chocolate. Stir until the chocolate is completely melted and then spread it on top of the brownies, being careful to not mix it with the mint frosting underneath.
- Chill until the chocolate is set.
- Serve!
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PRODUCTS IN THIS RECIPE
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7 thoughts on “Mint Chocolate Einkorn Brownies”
I had to add 2 tbsp of milk to the mint frosting. It would not mix up or get moist. I googled frostings and figured out that was what was needed. It worked perfectly after adding the milk.
Hey, you’re absolutely not supposed to consume essential oils. That’s really not an ingredient for a recipe. Just letting you guys know…
Hi Sira, there are actually food grade essential oils that are fine to be used in very small amounts in a recipe like this and being mixed with other ingredients and hence sufficiently diluted. There are some that should never be used internally. Mint extract is also an option if you don’t have oils or are not sure whether they are food grade or not.
I bought food grade peppermint oil.
Very yummy. We decided they would also be wonderful plain without the frosting
Does this make a fudgy or cakey textured brownie?
Hi Jennifer, I would say it’s on the fudgier side.