2 cups sugar
1/3 cup cocoa
1 cup butter
4 eggs, slightly beaten
1/2 tsp. mint extract (or peppermint)
1 1/4 cup GF Flour (try to avoid bean flours - tastes funny)
1/2 tsp Xanthum Gum (if it hasn't already been added to the flour)
Cream the butter and sugar and cocoa. Add four eggs, either one at a time - beating after each addition, or add them all at once if all four are slightly beaten together. Add 1/2 tsp. mint extract. Add 1 and 1/4 cup gluten free flour and 1/2 tsp of Xanthum Gum. Bake in 9x13-inch pan at 350 degrees for approximately 25 to 30 minutes or until the center is done. Cool.
Frosting
3 Tlb. butter
2 cups powdered sugar
2 Tlb. cream, or milk, or soy milk
1-1/2 tsp peppermint, or mint, extract
green food coloring
Beat together and spread over cooled brownies.
Glaze
5 Tlb butter and 6 oz. semisweet chocolate chips
Melt over low heat. Drizzle over frosted brownies. Immediately shake and tilt pan until brownies are completely covered. Refrigerate until chocolate is set. Cut with hot knife.
Options: For orange brownies use orange extract and orange food coloring.
