Brookies w/ a Kiss of Mint! (Gluten Free) (Edit recipe)

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While BROOKIES (brownie + cookie) aren’t anything new, the kiss of mint on top is one that had to be tried. Inspired by my family's love of brownies and my friend Pooja’s Andes Mint Brownies, these are absolutely amazing! The mint green frosting is of course optional, but the swirl of melted Andes mints on top will leave you needing more than one!

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PREP TIME

20 minutes

COOK TIME

12 minutes to 15 minutes

INGREDIENTS

Serves: 20-22

Ingredients

cookies

.5 cup Otto’s Naturals Non-GMO Cassava Flour, + 1 T - for a more cake-y cookie
3 Tbsp Cocoa Powder
1 tsp Otto's Naturals Grain-Free Baking Powder
.5 tsp Sea Salt
1 cup Dark Chocolate Chips, your favorite brand
.5 cup Salted Butter, melted & slightly cooled, can sub ghee or coconut oil
2 whole Eggs, room temperature
1 whole Egg Yolk, room temperature
.5 cup Light Brown Sugar, can sub dark brown sugar or coconut sugar
.5 cup Granulated White Sugar, I like the organic Costco variety
1.5 tsp Pure Vanilla Extract
4 - 5 Tbsp Andes Creme de Menthe Baking Chips, can sub full size Andes mints, roughly chopped

frosting

1 cup Grain-free Powdered Sugar
1 - 2 Tbsp Whole Milk, can sub milk of choice
3 - 4 tsp Green Food Coloring Pandan Leaf Powder
3 - 4 pinch Peppermint Essential Oil, can sub mint extract, check bottle to determine amount

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350° and line two baking sheets with parchment paper.
Mix cassava flour, cocoa powder, baking powder and salt in a small bowl, whisk to combine and set aside.
Place chocolate chips in a heat proof bowl and pour melted butter over the top, set aside and allow the chocolate to melt.
Add eggs, egg yolk, sugars and vanilla to a larger mixing bowl. Mix this with a hand mixer for up to 3-4 minutes until it is lighter in color and thicker.
Whisk butter/chocolate mixture until smooth. If chocolate has not completely melted, you can place it in the microwave in 10 second intervals until you can whisk smoothly.
Pour the butter/chocolate mixture into the egg/sugar mixture in a slow stream while mixing until fully combined. Add dry ingredients to this mixture and mix until well combined. Let the dough sit for 5 minutes.
Scoop dough onto the prepared baking sheet with a 2 tbsp portion cookie scoop (I use an 18/8 size, #40), leaving about 1½” in between each. You can press the dough ball down a bit if you want a flatter cookie.
Bake for 12-15 or until the middle is set. Tops should be crinkled and the cookie will flatten a bit as it cools.
Remove from the oven and leave on the baking sheet. While warm, sprinkle about ½” tsp Andes chips onto the center of each. The warmth of the cookie will melt the chips so you can spread it out a bit or leave it all in the center.
If you’re going to frost them, mix all frosting ingredients in a mixing bowl until desired consistency, using more milk if you want it thinner. Place a dollop on top of each cookie and spread then add more chopped Andes mints if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	201
Fat:	11 g
Carbohydrates:	25 g
Protein:	2 g
Cholesterol:	21 g
Sodium:	121 mg
Fiber:	2 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated for total recipe.