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Brookie Grasshopper Squares [Vegan, Gluten-Free]

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These “Brookie Grasshopper Squares” didn’t turn out exactly like I planned. I wanted them to be more like cookie bars. They protested and were more like brownies. But hey, I’m not complaining, hence the Brookie Title!

I’ve always loved grasshopper cookies, girl scout thin mints, and anything to do with peppermint and chocolate. Tis’ the season! And since I was feeling generous, I wanted this to be a recipe I could share with everyone’s happy tummies so I made them gluten-free (optional), egg-free, dairy-free, and nut-free. However, these are NOT sugar-free or fat-free, but I think you’ll forgive me!

Brookie Grasshopper Squares [Vegan, Gluten-Free]

Serves

16 squares

Ingredients

For the squares

  • 2 C. gluten free flour  or if you don’t need gluten free, use 2 C. whole wheat pastry flour
  • 1 t. xanthan gum (omit if creating a non-gluten free version)
  • 1/4 C. cocoa powder
  • 3/4 C. raw sugar
  • 1 t. baking soda
  • 1/2 t. sea salt
  • 1 T. vanilla
  • 1/2 C. melted coconut oil
  • 1/2 C. rice milk or non dairy milk of choice
  • 1/2 C. vegan chocolate chips
  • 5 drops peppermint essential oil or 1 teaspoon peppermint extract

For the Chocolate Peppermint Icing

  • 1/2 C. vegan chocolate chips
  • 1 T. coconut oil
  • 2 drops peppermint essential oil or 1/4 t. peppermint extract

For the Grasshopper Icing

  • 1/4 C. vegan powdered sugar
  • 1/4 t. spirulina powder or 1 drop other plant based green food coloring (Wilton’s products are plant based)
  • 1 t. rice milk
  • 1 drop peppermint essential oil or 1/8 t. peppermint extract

Preparation

For the squares

  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients together with a wire whisk.
  3. Add peppermint essential oil or peppermint extract and whisk again.
  4. Add wet ingredients and stir all together with a wooden spoon until just combined.
  5. Press into a oiled 9×9 square baking dish and bake for 30 minutes or until a toothpick comes out (mostly) clean. Set on a cooling rack to cool.

For the Chocolate Peppermint Icing

  1. Melt the chocolate chips and the coconut oil and then stir until no lumps remain.
  2. Add the peppermint and stir until combined.
  3. Pour over “brookies” they can still be warm when you do this.
  4. Smooth all over the surface with a silicone spatula.
  5. Let cool completely in fridge or freezer before adding the grasshopper icing.

For the Grasshopper Icing

  1. Combine all ingredients with a wire whisk in a small bowl.
  2. Pour the icing into a small ziploc, snip off a very tiny corner and drizzle over completely cooled “Grasshopper Brookies”.
  3. Cut into 16 squares.

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AUTHOR & RECIPE DETAILS


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Somer McCowan has been cooking since her early teens. A self-taught chef, she has always been passionate about experimenting with food and inventing delicious recipes. Through whole vegan food, Somer reversed a severe autoimmune illness. She has worked in the food industry in the U.S. and Australia, including bakeries, several restaurants, and a juice bar. It wasn’t until she became vegan, however, that she truly blossomed in her own kitchen. Check out her blog Vedge Out .


 

 

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One comment on “Brookie Grasshopper Squares [Vegan, Gluten-Free]”

Click to add comment
Aurora Fatta Meltzer
3 Years Ago

Well, how about agave syrup?


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