2tablespoonsBob's Red Mill Egg Replacermixed with 4 tablespoon water
¾cup (111g)gluten free flour blend
2tablespoons (15g)cocoa powder
½teaspoonbaking powder
½teaspoonsalt
For the buttercream frosting:
½cup (113g)unsalted butterroom temperature
1 ½cups (180g)powdered sugar
½teaspoonpeppermint extract
1-2tablespoonswhole milk
green gel food coloring
Instructions
Preheat oven to 350°F. Line an 8" square baking pan with parchment paper and set aside.
In a large microwave-safe bowl, microwave the butter with the chocolate chips in :30 intervals, stirring after each, until completely melted.
Add the sugar and prepared egg replacer and stir to combine. Fold in the flour, cocoa powder, baking powder, and salt.
Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out with a few wet crumbs. Allow the brownies to cool completely before frosting.
To make the buttercream frosting:
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add in the powdered sugar and continue to mix until combined.
Mix in the peppermint extract. Add milk, one tablespoon at a time, and beat to achieve the desired consistency. Add gel food coloring and mix well. Spread frosting on cooled brownies before slicing.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
When you remove the brownies from the oven, they may seem like they are not done. If your toothpick comes out with just a few moist crumbs stuck onto it, it's time to take the brownies out of the oven. Do NOT overbake. They will continue to bake in the pan as they cool.
To achieve this light green color, use a toothpick to drop a tiny amount of gel food coloring into your frosting.