GLUTEN FREE MINT CHOCOLATE BROWNIE BITES

These adorable mint-chocolate brownie bites are slightly chewy, super chocolatey, and decorated for Christmas! They’re delicious with or without the frosting, and they stay moist for days. If you need a crowd-pleasing dessert for Christmas Eve, a party, or a holiday work function, this is it. These also make great gifts...but be sure to bake some for yourself and your family too!

Makes: About 25 brownie bites

SHOW ME HOW...

Click to watch this easy step-by-step video!
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WALK ME THROUGH IT...

STEP 1
Set out an 8x8 baking pan.
STEP 2
Cut parchment paper to fit 8x8 pan with a little bit hanging over the edge on two sides. (Approximately 7 ½ x 15). 
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STEP 3
Two sides of the pan will be uncovered, and you should grease these sides.
STEP 4
Set out egg to bring to room temp.
STEP 5
Put small saucepan onto stove.
STEP 6
Preheat oven to 325°.
STEP 7
In small saucepan, melt butter on low temperature. I like to slice my butter to speed up the process.
STEP 8
Add in granulated sugar...
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STEP 9
...brown sugar...
STEP 10
...and water...
STEP 11
Stir over low heat until mixture is completely smooth.
STEP 12
When smooth, remove from stove and set aside to cool.
STEP 13
Set out a medium-sized mixing bowl.
STEP 14
Add your dry ingredients including: brown rice flour, white rice flour, cocoa powder, salt, baking powder, and xanthan gum.
STEP 15
Whisk well. Set aside.
STEP 16
When butter/sugar mixture is mostly cooled, add in vanilla and egg.
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STEP 17
Stir.
STEP 18
Keep stirring until thoroughly combined and smooth.
STEP 19
Add this wet mixture into the dry mixture.
STEP 20
Stir thoroughly.
STEP 21
Batter will be thick...use your muscles!
STEP 22
Add chocolate chips and Andes baking chips.
STEP 23
Stir well.
STEP 24
Scoop batter into baking pan.
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STEP 25
Make sure batter is level and smooth.
STEP 26
Bake 35 minutes. Don’t overcook! 
STEP 27
Remove from oven.
STEP 28
Set on cooling rack. Brownies will be very soft until fully cooled.
STEP 29
Run a knife along the two sides that don't have parchment.
STEP 30
When brownies are fully cool (about 3 hours), carefully lift out of pan.
STEP 31
To make two different colors of brownie bites, start by trimming a tiny bit off all four sides to make nice neat edges. Now, slice your square into 2/5 and 3/5 portions (you will be making 5 even rows).
STEP 32
Frost one portion green, and the other white, as follows: First do a very thin “crumb coat”. This thin layer will catch the crumbs before the “real” frosting goes on.
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STEP 33
Set in fridge for 20 minutes for frosting to firm up.
STEP 34
Remove from fridge and apply final frosting layer to each piece. 
STEP 35
Smooth edges with the flat side of a knife. Return to fridge for another 20 minutes.
STEP 36
Remove from fridge. Cut brownies into neat squares as follows: Slice your smaller piece in half lengthwise...
STEP 37
...and the larger piece into thirds lengthwise. 
STEP 38
Clean knife after every slice, or after every few slices, to avoid getting crumbs on frosting.
STEP 39
Turn and cut into 5 pieces going the other direction (total of 25 brownie bites).
STEP 40
If frosting was in the fridge, make sure to set it on the counter for 15 minutes or so before piping decorations.    
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STEP 41
Pipe on decorations (white on green/green on white).
STEP 42
So cute!
STEP 43
Experiment with fun designs...Christmas trees, stars, stripes, etc. 
STEP 44
Transfer to serving dish and thaw fully before serving.

YAY...TIME TO EAT!

These brownie bites are delicious and pretty too!
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READY TO MAKE SOME BROWNIE BITES?

Make sure to start with all the right tools! Shop for gluten free flours, serving dishes, and cookware in my Amazon shop!

THE RECIPE

Ingredients

Dry Mixture:
1/3 cup brown rice flour
1/3 cup white rice flour
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. xanthan gum
 
 Wet Mixture:
1 stick butter
1/3 cup granulated sugar
2/3 cup dark brown sugar
1 Tbsp. water
1 tsp. vanilla
1 large egg
   
Add-Ins:
1/3 cup semi-sweet mini- chocolate chips
¼ cup Andes mint baking chips
​
 Frosting: (optional)
½ batch of my Vanilla Buttercream Frosting
Green food coloring

Directions

Getting Ready:
  1. Set out an 8x8 baking pan.
  2. Cut parchment paper to fit 8x8 pan with a little bit hanging over the edge on two sides. (Approximately 7 ½ x 15). Two sides of the pan will be uncovered, and you should grease these sides.
  3. Set out egg to bring to room temp.
  4. Put small saucepan onto stove.
  5. Preheat oven to 325°.
 
Let's Get Started:
  1. In small saucepan, melt butter on low temperature.
  2. Add in brown sugar, granulated sugar, and water. Stir until smooth.
  3. Remove from stove and set aside to cool.
  4. To a medium-sized mixing bowl, add your dry ingredients including: brown rice flour, white rice flour, cocoa powder, salt, baking powder, and xanthan gum. Whisk well. Set aside.
  5. When butter/sugar mixture is mostly cooled, add in vanilla and egg.
  6. Stir until thoroughly combined.
  7. Add this wet mixture into the dry mixture. Stir thoroughly.
  8. Add chocolate chips and Andes baking chips. Stir well.
  9. Spread into pan, making sure that batter is level.
  10. Bake 35 minutes. Don’t overcook!
  11. Remove from oven. Set on cooling rack. Brownies will be very soft until fully cooled.
  12. Cool brownies completely (at least 3 hours) before frosting or slicing. This will ensure that they are firm enough to cut neatly. (This is a great time to make your frosting! See my recipe for Vanilla Buttercream Frosting.)
  13. To remove brownies from pan, first run a knife along the two sides that don’t have parchment, then carefully lift out of pan using parchment edges. For unfrosted brownie bites, cut 5 rows x 5 rows (if trimming edges), or 6 rows x 6 rows (if not trimming edges). For frosted brownie bites, do not cut until frosted (see directions below).

If frosting your brownie bites, continue with the following directions...
  1. Using a little of your frosting, prepare 2 small pastry bags (one with green frosting, one with white) with a number 3 decorator tip. These are only used for piping decorations so only put a small quantity of frosting into the bags.
  2. Trim a tiny bit off all 4 sides of brownies to make nice, neat edges.
  3. Slice your square into 2/5 and 3/5 portions (you will be making 5 even rows).
  4. Frost one portion green, and the other white, as follows: First do a very thin “crumb coat”. This thin layer will catch the crumbs before the “real” frosting goes on.
  5. Set in fridge for 20 minutes for frosting to firm up.
  6. Remove from fridge and apply final frosting layer to each piece.
  7. Return to fridge for 20 more minutes (frosting needs to firm up to cut neatly).
  8. Remove from fridge and cut brownies into neat squares. You can slice your smaller piece in half lengthwise, and the larger piece into thirds lengthwise. Turn and cut into 5 pieces going the other direction (total of 25 brownie bites).
  9. Cleaning your knife between cuts will help keep crumbs off the frosting. Brownies will be firm because they are cold, but will soften when thawed.
  10. Pipe on decorations (white on green/green on white).
  11. Thaw fully before serving.
  12. Store, covered, in air-tight container. 
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)
Tip: Make these brownie bites with or without frosting, or prepare an assortment to please everyone! 

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​*** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL*** THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.*** THANK YOU.