Chocolate Mint Brownies

Chocolate Mint Brownies | OUR NOURISHING ROOTS

A few weeks ago I bought white flour, white powdered sugar, and granulated sugar for the first time in about two years.  Usually when I cook for other (read: non-real-food) people I use whole wheat flour, whole cane sugar, raw honey, and other real food ingredients.  So why in the world did I go to the regular supermarket and buy these bags of white pseudofoods?

Simple.  I am a little more chilled out than I have been for the last two years.  I know, I know.  White sugar and white flour are killing us.  But I think that making three pans of mint brownies for 200 people a few weeks ago was worth going to the store, buying commercial flour and sugar, and then enjoying every bite of the one brownie I ate with my friends during that event.

Of course, if I had been making the pan of brownies for my family, it would be a different story.  I would have made the real foodified recipe below.  But even with the white flour brownie, I could tell I was okay: GAPS really can heal your gut.  I’ve come a long way, baby!Now I also know that many of you don’t have the option of eating white flour or white sugar right now, so please don’t do what I did unless you’re ready.  If you are transitioning out of GAPS, or you don’t have too many health problems, the occasional white flour and sugar will probably not harm you.  You need to balance the stress of making your own whole grain sprouted, soaked, or sourdough foods with your general well-being.

Obviously this is a big step.  I mean, I’ve been on GAPS, one of the most strict diets there are.  But remember: how do you know you are healed after GAPS?  If you try something with wheat, sugar, gluten, or another GAPS-illegal ingredient and then you have no digestive upset.  One brownie, even a crappy white flour brownie (which was actually highly palatable and smooth and delicious!), didn’t hurt me.

I won’t be eating white flour very often, regardless of my ability to digest it now.  I’m still going to be sprouting flour for making cookies and brownies.  And everything else I hope to sourdough or soak overnight, to reduce phytates.

Equipment Needed:

Chocolate Mint Brownies

for the brownies:
1 cup (2 sticks) butter (buy grass-fed butter here)
1/2 cup cocoa powder (buy non-alkalized cocoa powder here)
3 tablespoons good coffee or coffee substitute, prepared (buy coffee here & Teeccino here)
2 teaspoons good vanilla extract (buy extracts here)
.
2 cups whole cane sugar (buy whole cane sugar here)
4 eggs
1 3/4 cup sprouted flour (buy sprouted flour here, how to make sprouted flour here)
1 1/2 teaspoons baking powder (buy aluminum-free baking powder here)
1/2 teaspoon sea salt (buy unrefined sea salt here)
1 cup chopped walnuts, optional (buy soaked and dehydrated nuts here, see how to soak and dehydrate nuts here)

for the mint icing layer:
1/2 cup (1 stick) butter, softened (buy grass-fed butter here)
1/2 cup set (thick) honey (buy raw set honey here)
1 teaspoon mint extract (buy mint extract here–a combination of spearmint & peppermint)
dash sea salt (buy unrefined sea salt here)
2 tablespoons milk (find raw milk near you here)
a few drops natural green food coloring, optional (OR 1-2 drops each yellow and blue natural food coloring)

for the chocolate icing layer:
2 sticks butter, at room temperature (buy grass-fed butter here)
1/2 cup set (thick) honey (buy raw set honey here)
2/3 cup cocoa powder (buy non-alkalized cocoa powder here)
2 tablespoons brewed coffee, cooled (buy organic, fair trade, shade grown coffee here)
2 teaspoons vanilla (buy extracts here)

  1. Preheat oven to 350 degrees.
  2. Butter a large baking dish, then line with parchment paper that hangs over the edges by at least an inch, pressing the parchment tightly into the dish.  Then butter generously again.  This will aid in lifting out the brownie when it’s completely cool.  When you can lift the brownie out this way, it is much easier to cut when you are finished cooling and icing it.
  3. Make the brownie batter: in a medium saucepan, melt the butter and then whisk in the cocoa powder, coffee, and vanilla.  Set aside and let cool.  Transfer to the stand mixer mixing bowl.  Add sugar, mixing well.  Add eggs one at a time, combining well after each addition.
  4. In a separate bowl, whisk flour, baking powder and salt together.  Add gradually to the mixer on low so it doesn’t blow everywhere.  Stir in (optional) nuts by hand with a wooden spoon.
  5. Pour batter into prepared pan, smoothing the top to make it an even layer.
  6. Bake for 25-30 minutes, or until the center of the brownie batter is set when you shake the pan slightly, and a toothpick inserted in the center comes out clean.  Remove from oven and let cool completely on a cooling rack.
  7. In the meantime, make the mint icing layer: In a stand mixer fitted with the whisk attachment, mix butter and honey on high until light and fluffy.  Then add mint flavoring, salt, milk, and food coloring.  Combine on low speed and then speed up to combine completely.
  8. Frost cooled brownies with mint icing and put in the freezer for 15 minutes to stiffen up that layer while you make the chocolate frosting.
  9. Finally, make the chocolate buttercream layer while the brownies with mint layer chill in the freezer: Put butter and honey into a bowl on your stand mixer fitted with the whisk attachment.  Whisk at a high speed for 3-5 minutes until well-combined and light colored.  Turn mixer off and add cocoa powder and vanilla.  Start mixer slow until combined, then whisk on high for another 3 minutes.  Turn off, scrape down the sides of the bowl, unhook the whisk attachment and use to combine by hand.
  10. Remove chilled brownies with mint icing out of the freezer and frost with final chocolate layer.  Put back into the freezer for an additional 15 minutes if desired.
  11. Remove brownies from the pan with parchment overhang, and cut into squares with a sharp knife.  Enjoy!

This post is a part of Sunday School, Weekend Gourmet, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday, Real Food Wednesday, The Mommy Club, Healthy2day Wednesday, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Fight Back Friday, Fresh Bites Friday, and Friday Food Flicks.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. way to go!! we all need to chill out sometimes:) (a lesson i need to learn.) these look amazing.

  2. Yes, please! Chocolate and mint together? You can’t go wrong!

  3. Found this on Pennywise Platter. Nice post! I am right there with you.

  4. Hi Kendahl,
    I just love the combination of Chocolate and Mint for your awesome brownies. They look delicious! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

  5. Kehdahl, I was about to say something about the food coloring because I read over the word natural… shew, was thinking “she has all of the healthy ingredients but then food coloring” but then checked… natural… haha! This looks very tasty!

  6. What store would have sprouted flour, do you think? I don’t want to buy it online. These look too great!

    • I don’t think anywhere sells it. In fact, I think To Your Health Sprouted Flour Co. is the only one I have heard of that sells it at all. I should open a business…

      Anyways, you can sub freshly ground whole grain flour and they will turn out fine. The point of sprouting is to reduce phytates, but there are traditional societies that used freshly ground flour without sprouting or soaking (though the majority did go through the trouble of sprouting/soaking). I just don’t know how to soak a brownie batter recipe, so we’re stuck with sprouted flour as the best option.

  7. These look AMAZING! I recently put my baking career on the back burner to get my health in check and i’m always looking for healthier options to satisfy my sweet tooth. I have never worked with sprouted flour and have been following a pretty strict Paleo lifestyle, but I may have to try it out. Thanks for sharing!

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  1. [...] of the time I slow things way down here.  I wax nostalgic about mint brownies from college, or I describe settling down for a cup of peppermint hot cocoa and a piece of [...]

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