thin mint

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It’s Gluten Free Ratio Rally time again! This month’s challenge is brought to you by Mary Fran of FrannyCakes and the food is Brownies! Sure, who doesn’t love brownies and you really can’t have too many brownie recipes, but when my family is polishing off this batch of Peppermint Brownie Bars in a few days, I’ll be looking at you, Mary Fran. I decided to make a recipe from my childhood. My mom used to make these Peppermint Brownie Bars as one of her “cookie” contributions in our annual Christmas Cookie exchange. It’s a simple recipe and the results are delish!

My ratio ended up being: 1 chocolate: 2 egg: 2 butter: 2 (to 2.5) flour: 4 sugar

Peppermint Brownie Bars

First Layer:

2 squares (2 oz) bitter chocolate

1 cup (8 oz) sugar

4 to 5 oz GF Flour Blend* (If you’re making these non-GF, use 1/2 cup all purpose flour)

1 Stick (4 oz) unsalted butter

1/2 cup (2.25 oz) chopped nuts

2 large eggs (~3.75 oz)

1 tsp. vanilla

pinch of salt

*If you like your brownies to be dense use 4 oz GF flour, if you prefer them to be more cakey, use up to 5 oz GF flour.

Second Layer:

1 1/2 cups powdered sugar

1 1/2 tsp. half and half

3 Tbs. soft butter

1 tsp. peppermint extract

Third Layer:

1 1/2 squares bitter chocolate

1 1/2 Tbs. melted butter

Preheat oven to 350 degrees. Melt chocolate and butter either on very low heat or with a double boiler. Combine eggs, sugar, flour, vanilla, salt and nuts. Add melted chocolate/butter mix and stir. Pour into an 8-inch square pan lined with parchment paper and greased. Bake for 20 – 25 minutes until a toothpick comes out clean. Cool. Combine ingredients for second layer and spread over first layer. Chill. Melt butter and chocolate and spread over second layer. Chill and cut into 1-inch squares.

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