Our bright peppermint brownies start with our classic chewy brownie recipe, then finishes with a layer of green peppermint frosting and a dark chocolate glaze for a fun and easy St Patrick's Day (or any day!) dessert.

Preheat the oven to 350ºF.

Whisk the melted butter and sugar together. Then add eggs one at a time, or if using egg replacer whisk in half, then the other half.
Whisk in the gluten-free vanilla extract.

In a second bowl, mix together the cocoa powder, Hungry Harry’s All-Purpose Flour, salt, baking powder. Fold the contents of the dry ingredients (second bowl) into the wet ingredients (butter/sugar/egg mixture).

Spread mixture into 8" x 8" pan. Bake for 25 - 30 minutes, or until baked through. Allow to cool for one hour, until completely cool (don't rush this process! Doing so will melt the frosting in the next step.).

Make the frosting according to the directions here. Add food coloring (if using) and peppermint extract to taste (about four drops worked well for us!). Spread the frosting evenly on the cooled brownie.

Melt the dark chocolate chips with the coconut oil, whisking to combine. Cool to room temperature, and pour on top of the frosting layer, using as much or as little as you'd like. (You can allow the chocolate glaze to harden before the next step, or not - it produces different effects!)

Melt the white chocolate, and pour into a small piping bag or squeeze bottle. Drizzle the white chocolate over the glaze layer.

Allow all layers to fully chill. Cut into squares, and serve!

You can also add in Enjoy Life Chocolate Chips for more chocolate!