Crazy-Good Chocolate Brownies with Mint Ice Cream! (A Giveaway from King Arthur Flour!) WINNERS PICKED!

Chocolate brownie topped with blackberries | ZoëBakes | Photo by Zoë François

These brownies have secrets! I baked them, passed them out to my family, my neighbors and my friends to see what they thought. I didn’t say anything, just asked for their honest opinions and this is what I got… “they are so RICH,” “beyond decadent,” “Amazing,” “Great, Can I have another one?” (he is 9) and on and on. Not a bad review in the bunch. No one guessed that they were Gluten-Free and from a King Arthur Flour mix. Yep, two things I rarely play with are gluten-free desserts and mixes. The reason for this tasty little experiment has to do with a young boy I met in upstate NY when I was teaching classes at the Battenkill Kitchen. He suggested that I make them and I couldn’t refuse. I added some dark chocolate ganache, blackberries and possibly the best Mint Leaf Ice Cream I’ve ever had.  Gluten-free or not this is one fabulous dessert!

I’ll start with my ice cream which actually tastes like fresh mint, because that is exactly what it is made with. No hyped up extracts that resemble Trident Spearmint Gum, just natural, summery mint.

*King Arthur Giveaway details below!

Gluten free chocolate brownie topped with mint ice cream | ZoëBakes | Photo by Zoë François

Gluten-Free Chocolate Brownies by King Arthur Flour

Ganache for Brownies:

6 ounces bittersweet chocolate, finely chopped

6 ounces heavy cream

2 tablespoons unsalted butter, cold

pinch salt

Mint Ice Cream:

1 cup mint leaves

1 batch Ice Cream Base

To make the Mint Ice Cream:

Mint leaves in mortar and pestle | ZoëBakes | Photo by Zoë François

I used a Mortar & Pestle to muddle (mash) the mint. You want to release the oils and essence of the leaves, so they will flavor your ice cream base. *this lovely mortar and pestle was designed by my friend Suvir Saran.

Mint leaves crushed in mortar and pestle | ZoëBakes | Photo by Zoë François

Mash the mint in a couple of small batches to make sure all the leaves are broken up.

Mint leaves in ice cream | ZoëBakes | Photo by Zoë François

Add the mint to the cooled down ice cream base and refrigerate overnight. I prefer to add it when the base is cold so that the mint doesn’t have a cooked leaf flavor.

Strained mint leaves out of ice cream mix | ZoëBakes | Photo by Zoë François

Once you are ready to churn the ice cream you want to strain the mint leaves out. I used Chinois Strainer so that the ice cream would be free of leaves, but any fine mesh sieve will do the trick. Freeze according to your Ice Cream Maker‘s directions.

How I came to bake King Arthur Flour’s Gluten-Free Brownies…

Last month I was invited to teach classes for the non-profit organization Battenkill Kitchen, which supports local farmers and educates children about the importance of great food. It was a community event and King Arthur Flour (just a few towns over in VT) donated the flour, baking stones and pizza peels for the classes. We went to pick up all the donated goods from Mike, the GM of flour at King Arthur. As we were loading up our 50 pound bags Mike’s son arrived with a tower of boxes in his hands. He presented them to me and said “you have to try these, they are REALLY good!” By the look on his father’s face I could tell his son had come to this plan all on his own and Mike couldn’t have been prouder. I had to explain to the young lad about the airline’s cruel weight limit and that I wouldn’t be able to get that tower of boxes in my suitcase. He said he’d get his dad to ship them to me and that is exactly what he did.

He sent me their entire line of  KAF Gluten-Free products to try, so far I’ve only had a chance to make the brownies. Based on that mix alone, my sons are eager for me to try them all. There are also flours and other ingredients to create the breads from our G-F chapter in Healthy Bread in Five Minutes a Day.  The recipe for our Gluten-Free Crusty Boule is a perfect match for the new line of KAF flours, give it a try!

*King Arthur Flour Giveaway: Mike has also said he will send 10 of you a box of the brownie mix to try. I will pick 10 random winners next week, all you have to do is leave a comment below and you will be elegible.

Gluten free chocolate brownie batter | ZoëBakes | Photo by Zoë François

One bowl, a couple of eggs, butter and water is all you need to get the job done. I used an 8″ non-stick cake pan to bake them in.

Gluten free chocolate brownie batter | ZoëBakes | Photo by Zoë François

After they were cooled off I made the ganache. Heat the cream and salt in a medium sized sauce pan to just barely a simmer, turn off the heat and dump in all the chocolate and the butter, swirl the pan so the chocolate is all submerged in the cream, allow it to sit for about 3 minutes then gently whisk the ganache until smooth. Pour the ganache over the brownies and spread it smooth. Allow it to set up. If you refrigerate the brownies they are easier to get out of the pan in nice shape. You can eat them cold or let them warm up to room temperature.

Gluten free chocolate brownie topped with blackberries and mint ice cream | ZoëBakes | Photo by Zoë François

Add a big scoop of the mint ice cream and some berries.

*King Arthur Flour Giveaway:  I will pick 10 random winners next week, all you have to do is leave a comment below and you will be elegible to win.  You need not be on a Gluten-Free diet to enjoy these! **Only residents of the USA are elegible for the contest.