Sponsored post: Chocolate Mint Brownies with Silk (Gluten-free, dairy-free, and vegan and paleo-optional)

Note: This is a sponsored post for Silk, and I was compensated to write it. However, I only review products I use/enjoy personally and believe will be good for my readers.  All opinions are my own.Chocolate Mint Brownies // 80twenty  #Glutenfree #VeganTruth be told, I could eat chocolate every day of my life. And, since we’re being honest, I practically do. I keep 2 little nest eggs of dark chocolate in my apartment at all times: One for baking, which includes everything from 65% cocoa chips to unsweetened bars which I sweeten to my preference, depending on what I’m making. The other cache, kept in the freezer, is simply for eating (usually after dinner, and sometimes with a glass of full-bodied red, if you’re asking). The beauty of this collection is that it not only includes dark chocolates from around the world, it also boasts a range of chocolate flavour combinations: chocolate with flecks of chili, chocolate with orange, chocolate studded with almonds or hazelnuts, chocolate and blackcurrant, sea salt dark chocolate, and, of course, chocolate mint, among others. Chocolate mint is one of my favourites. It’s a winning combination, and one that is very popular this time of year.

Chocolate Mint Brownies // 80twenty  #Glutenfree #VeganThese Chocolate Mint Brownies celebrate that long-term love affair between chocolate and mint. A rich, flourless, cake-like brownie layer serves as the foundation for the bars. They’re topped with a generous layer of thick, velvety cashew mint cream. Lastly, a thin chocolate layer sandwiches it all in. They’re heavenly. And the best part is that they’re practically guilt-free. They’re much lower in sugar than their counterparts, and the nuts in the recipe help balance the glycemic load of the brownie overall, ensuring there are no sugar spikes or crashes. Who needs that this time of year? We have to be bringing our A-game!

I used Silk almond milk to keep the recipe dairy-free, and if you replace the eggs with your favourite egg substitute (e.g., flax, chia, etc.), they can be vegan too. That’s sure to please someone on your Christmas list.Chocolate Mint Brownies // 80twenty #Glutenfree #Vegan

Chocolate Mint Brownies
Author: 
Recipe type: Gluten-free, Vegan-optional, Paleo-optional
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
 
These gluten-free and vegan chocolate brownies with their creamy cashew mint layer are perfect little sweet for the holiday season. To make them paleo-friendly, simply replace the cornstarch with tapioca starch.
Ingredients
  • Brownie Layer
  • ⅓ cup coconut oil
  • ¼ cup Silk TrueAlmond Unsweetened Original
  • ½ cup unsweetened cocoa powder
  • ¼ cup unrefined sugar
  • 2 eggs, or the equivalent in egg substitute
  • 1 tsp vanilla
  • 2 tbsp cornstarch
  • ½ cup almond flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • Mint layer
  • 1 cup raw cashews
  • 4-6 tbsp Silk TrueAlmond Unsweetened Original
  • 2 tbsp raw honey (or other agave to make it vegan)
  • 1 tsp peppermint extract
  • Chocolate glaze
  • 2 oz dairy-free dark chocolate
  • 1 tbsp coconut oil
Instructions
  1. Two hours before baking start by soaking cashews. Place cashews in a bowl and cover with a few inches of water. Soak for 2 hours.
  2. Preheat oven to 350°F.
  3. Coat an 8-inch square pan with cooking spray and line it with parchment paper.
  4. In a large bowl, whisk together oil, Silk TrueAlmond Unsweetened Original, cocoa and sugar until well combined.
  5. Add eggs and vanilla and beat until smooth.
  6. In a medium bowl, whisk together the cornstarch, almond flour, baking powder and salt
  7. Pour the dry mix into the wet mix and stir gently to combine.
  8. Spread into prepared pan and bake 18-20 minutes. Cool completely.
  9. While brownies are cooling, prepare mint layer.
  10. Strain the cashews and combine them with the almond milk (starting with 4 tablespoons to begin), honey, and mint extract in a high-speed blender. Blend until smooth and thoroughly combined, adding more almond milk as necessary to get a thick, creamy consistency.
  11. Frost cooled brownies and chill until set, about 15 minutes.
  12. Meanwhile, melt the chocolate and coconut oil over a double boiler or in the microwave in 30-second intervals, stirring to combine.
  13. Pour chocolate mixture over chilled brownies. Depending on how creamy the cashew cream is, you can either top it directly with the chocolate, drizzle the chocolate decoratively over it, or swirl the chocolate into the mint layer with a knife.
  14. Chill again until set, about 1 hour.
  15. Cut into squares with a hot, sharp knife to serve. I like to dip my knife in hot water and wipe it off in between cuttings to keep the slices clean.
  16. Refrigerate any leftovers.

 

 

8 Comments

  • Reply December 7, 2013

    Erin | Meaningful Eats

    Wow these look and sound delicious! I was just thinking today how I want to make gluten-free mint brownies!

  • I do the same thing with always leaving chocolate in my freezer for post dinner munching! I love that you used cashews for the mint filling – definitely going to have to try this!

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  • Reply December 16, 2013

    Janine Buisman Wilcox

    These are awesome Kris! I made 1/2 with mint extract for me and 1/2 with vanilla for Luke – both are great. I was going to ask how you managed to cut them so neatly, but I see you already covered that. Thanks! Merry Christmas!

  • Reply January 3, 2014

    Amy

    These were my Xmas dessert this year! Love the creamy, minty, cashew filling. Next time I’d use butter or another veg oil in the brownie base other than coconut oil as I find the coconut keeps the cake from being soft, especially if I keep them in the fridge as the coconut solidifies. Anywho, they were great!

    • Reply January 4, 2014

      Kris

      Amy, I’m so glad that you liked them and that you told me!! I love getting comments and feedback like this. Happy New Year!

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