Flip not Flop
Someone posted this mint chocolate brownie on FB, tagged me in it and asked me if I could flip it… WELL OF COURSE
I made the paleo version and brought to a crawfish boil this past weekend. They were a huge hit. Delicious and super moist.
ENJOY.
MINT CHOCOLATE BROWNIES
Original Recipe:
- 1 box of fudgey brownie mix
- 2 cups powdered sugar
- 8 TBSPs of butter softened, like almost melted
- 2 TBSPs milk
- dash of green food coloring
- 1 1/2 tsp mint extract
- 6 ounces semi-sweet chocolate chips
- 8 TBSPs of butter
- Bake up your brownies. Let cool in the refrigerator for a half hour (at least).
- Combine the powdered sugar, milk, butter, green food coloring, and mint extract. Pour over the cooled brownies and smooth out with the back of a spoon. Refrigerate for another half hour.
- Melt the chocolate chips in butter in the microwave or a small saucepan over medium-low heat. Pour over the chilled brownies & mint. Tip the pan to make it spread evenly. Pop back in the refrigerator to let it set, at least a half hour.
- To make slicing easier, dip your knife into a hot glass of water and wipe off the excess water between each slice into the brownies.
https://www.facebook.com/WineandGlue/videos/1125463084232764/
Flipped Recipe:
Here you go
BROWNIE
you can purchase a box of Simple Mills paleo Brownie mix
Or make:
1 cup almond butter
1/3 c maple syrup
1 egg
2 tbsp ghee
1 tsp vanilla
1/3 c cocoa powder
1/2 tsp baking soda
Bake 350
Cool in fridge 30 min
Make powdered sugar
1 cup coconut sugar
1 tbsp tapioca starch
Put in mixer
x2 Bc you need 2 cups of powdered sugar
8 tbsp ghee
2 tbsp coconut milk or almond milk
Drop of green food coloring
1 1/2 tsp mint extract
Mix this
Pour over brownie mix and put in fridge 30 minutes
Chocolate sauce:
Melt
6oz dark chocolate chips
8 tbls coconut oil or ghee
Pour and spread over mint and cool in fridge another 30 minutes.
One is original. One is paleo.
