Dark Chocolate Mint Brownies


Brownie layer

1 pkg Namaste Organic Dark Chocolate Brownie Mix
2 eggs
1/2 cup melted butter
1/2 cup hot water

Mint Frosting Layer

1/4 cup unsalted butter, softened to room temperature
1 cup powdered sugar
1 tablespoon milk
3/4 teaspoons peppermint extract
1 drop liquid or gel green food coloring (optional)

Chocolate Layer
1/4 cup unsalted butter
1/2 cup gluten free semi-sweet chocolate chips


  1. Brownie layer: Preheat oven to 350° F. Line 8x8 or 9x9 pan with parchment paper or foil with some overhang extending to make it easy to lift out when done baking.
  2. Make Brownies as directed on package. Allow the pan to cool completely on a wire rack.
  3. Once Brownies are completely cool, lift out of pan using edges of parchment paper or foil. Place on a baking sheet.
  4. Mint layer: Place butter in medium bowl. Beat on medium speed with electric mixer until smooth and creamy. Add powdered sugar and milk and beat on low until mixed, then on high for another minute. Add peppermint extract and food coloring (if using) and beat on high for 1 minute. Taste and add more extract if desired.
  5. Frost brownies, then place in refrigerator for at least 1 hour.
  6. Chocolate layer: Melt butter and chocolate chips in medium saucepan on medium heat or in medium bowl in microwave in 20 second increments on high, stirring after each. Once melted and smooth, pour over mint layer and gently spread with spatula.
  7. Place back in refrigerator for at least one hour. Once chilled, remove from refrigerator and cut into squares. These are okay at room temperature for a few hours, but best to store them in refrigerator.
  8. Variations: Can also make this recipe using our traditional Brownie Mix. Just make the 8x8 pan variation or double the recipe above to make a 9x13 pan.