Like all good ideas, this one wasn’t mine.
(Seriously, I can’t take any credit for it at all.)
Once a month the finest, or at least rowdiest, minds in my town get together for a night of coffee drinking, binge eating, and music listening. We call it The Monthly Grind, and it’s a spectacular of local musicians and homemade desserts- so it’s right up my alley. Bring a dessert for the contest and get in free (note: not actually a good deal since tickets are $5). Typically, it’s not themed but last spring, we had a 60’s music themed Grind complete with hippie costumes and a Sing-Like-Bob-Dylan contest.
“Why don’t you make brownies,” Lee scoffed. “But like, with mint leaves so it looks like pot.”
And thus the Magical Mint Brownie Cookies were born. When they announced the winners, they called me up to the stage to accept my first place prize and caught off guard I muttered something I hope nobody heard about brown rice being awesome, but in hindsight I should of said, “yeah, it wasn’t my idea.”
That’s not going to stop me from taking credit for it from here on out.
Without further ado-
Sarah’s Magical Mint Brownies which were totally invented by Sarah
(© Sarah, 2012)
-1/2 cup brown rice flour
-1/4 cup cornstarch*
-1/4 tsp xanthan gum
-1/4 tsp baking powder
-8 0z semisweet chocolate chips
-1/2 cup brown sugar
-1/4 cup salted butter
-2 tsp vanilla
-1/4 cup coarsely chopped fresh mint leaves
-2/3 cup milk chocolate chips
Whisk together flours, xanthan gum, and baking powder in a small bowl and set aside. Melt semisweet chocolate chips in a small saucepan while you cream butter and brown sugar together. Add the melted chocolate, eggs, and vanilla to the creamed butter mixture and mix thoroughly. Add the dry ingredients 1/4 cup at a time, mixing in between, then add the mint leaves and the milk chocolate chips and stir by hand. Drop by rounded tablespoonfuls onto a greased baking sheet and bake 12-14 minutes at 350F. Cool at least 5 minutes before gobbling up like a chocolate crazed lunatic.
*The original recipe calls for cornstarch, but starches are pretty much interchangeable. Use tapioca or potato starch instead if that’s what you have. They all taste the same.
(Brownie Cookies adapted from “Double Chocolate Chip Cookies”, from Elizabeth Barbone’s Easy Gluten-Free Baking- I told you it wasn’t my idea at all)