I was asked to bring brownies to a get-together and had the idea to bake the brownies in a tart pan and add a mint fudge topping. The result came out better than I even planned- it’s delicious and looks so much better than ordinary brownies! Baking the brownies in the tart pan made it all so easy too- the pan is incredibly non-stick and the bottom lifts out from the sides so it makes it easy to transfer to another plate and decorate the top.
I used Krusteaz Gluten-Free Double Chocolate Brownie Mix for this recipe. We have a lot of food allergies in our family, so it’s great to be able to tell everyone that this treat is gluten-free!
Fudge Mint Brownie Torte
Level of difficulty: Easy!
- 1 box Krusteaz Gluten-Free Double Chocolate Brownie Mix
- 1/3 cup water
- 1/3 cup vegetable or coconut oil
- 1 egg
- 2 cups semi-sweet chocolate chips
- 1- 14 oz can sweeten condensed milk
- 1/2 tsp vanilla or mint extract
- Andes Mint baking bits, mint squares for topping
- melted white chocolate, to drizzle
Combine brownie mix, oil, water and 1 egg in a medium bowl and stir. Pour batter into a tart pan that’s been sprayed with non-stick cooking spray. If you don’t have a tart pan, I’d line a cake pan with parchment paper and use that. Bake according to package instructions.
While the brownies are baking, put the chocolate chips and sweeten condensed milk in a small bowl and microwave for 1-2 minutes, until melted and smooth when stirred. Set aside.
Once brownies are done baking, cool completely. Pour about 1/3 of the fudge mixture over the top of the brownies, tilting until fudge covers the top and runs a bit down the side here and there. Drizzle white chocolate and sprinkle Andes Mint baking bits over the top.
This recipe is sponsored by Krusteaz Gluten Free Baking Mixes as part of the Krusteaz Blogger Bake Off. I was provided with product to create this post. All opinions are 100% mine.