So, that gives us an excuse for making anything chocolate with mint flavoring.
I chose to make a quick microwave brownie. We save energy by using the microwave and a small amount is made so that we don’t have a whole pan to eat.
I started experimenting with microwave baking a few months ago when ‘World's Most Dangerous Cake ’ was posted on Mixing Bowl. I converted it to gluten free as World's Most Dangerous Cake - AKA Cake for One (modified gluten free).
Actually it is easier to make a quick dessert in the microwave than using the oven. Less energy (electricity or fuel) is consumed in the two to three minutes compared to around 45 minutes to pre-heat and bake a brownie in the oven. So who’s not for saving calories and energy?
Chocolate Mint Brownies - Gluten Free, Low-sugar, Lower- Fat (Microwave)
3 T Quinoa (or GF all-purpose) flour
3 T Stevia in The Raw (granulated)
1 pinch salt
1 pinch baking soda
1 pinch cream of tartar
1/8 tsp vanilla powder, optional
2 T Ghirardelli unsweetened natural cocoa
2 T liquid egg substitute
1 dash mint oil or mint extract
2 T butter, melted
3 T skim milk or unsweetened almond milk
2 T walnuts, chopped
2 Andes Creme de Menthe Thins
1. Lightly spray a 1-qt glass dish with oil spray. Place the butter in the dish and microwave for about 30 seconds to melt, do not over-heat.
3. Whisk to mix, adding in the milk and nuts. Save a few of the nuts to sprinkle over the brownie after it comes out of the oven, if desired. Spread batter into prepared dish.
4. Cook on high for 2 minutes 15 seconds using an 1100 watts microwave. Remove from oven. Using two small plates flip the brownie onto one and then turn top-side up onto the other one.
5. Glaze - Break the mints into smaller pieces. Place on top of hot brownie. Spread, when they start to melt.
If using the saved nuts, sprinkle them over the frosting.
Cut 1/4 of brownie per serving.Enjoy
Cooking Time: 2 minutes, 15 seconds - 1100 watt microwave oven at full power
Nutrition (per serving): 126 calories, 9.9g total fat, 1.9g monounsaturated fat, 2.1g polyunsaturated fat, 4.6g saturated fat, 15.6mg cholesterol, 167.2mg sodium, 78.1mg potassium, 8g carbohydrates, 2.1g fiber, 6g net carbohydrates, <1g starch, 2g sugar, 3.4g protein, <1mg iron.
Feel free to substitute wheat flour for the Quinoa flour for a wheat version.