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Madison Area Gluten Intolerance Chapter

Mint Brownie Bites

Bownie Bites:

2/3 cup gluten free flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
pinch salt
3/4 cup granulated sugar
3 tablespoons butter or margarine, melted and cooled
2 tablespoons honey
1 teaspoon vanilla extract
1 large egg (egg white only)

Topping:

1 cup confectioners sugar
1 tablespoon milk (add more as needed)
1 tablespoon butter or margarine, softened
1/2 teaspoon peppermint extract
2 oz. white chocolate, melted and cooled
2 oz. hard peppermint candies, broken into chunks
  1. Grease large cookie sheet.
  2. In large bowl combine flour, cocoa, baking powder and salt. In medium bowl whisk sugar, butter, honey, vanilla and egg white until blended. Stir sugar mixture into flour mixture. With hands, press dough just until blended.
  3. With greased hands, shape dough into 1-inch balls and place 2 inches apart on prepared cookie sheet; press to flatten slightly. Bake 7-8 minutes or until brownies have cracked slightly. Transfer to wire rack to cool.
  4. Prepare Topping: In medium bowl whisk confectioners sugar and milk until smooth. Whisk in butter and extract, then whisk in melted chocolate until smooth. Swirl 1 teaspoon topping on each cookie. Top each with crushed candy. Store in tightly sealed container with waxed paper between layers at room temperature up to 3 days or in freezer up to 1 month.