For the brownies
3 ounces bittersweet or unsweetened chocolate, chopped
9 tablespoons (126 g) unsalted butter, chopped
3/4 cup (105 g) gum-free gluten free flour blend (70 g superfine white rice flour + 23 g potato starch + 12 g tapioca starch/flour)
3/4 cup (60 g) Dutch processed cocoa powder*
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 tablespoon pure vanilla extract
2 tablespoons (1 fluid ounce) heavy cream, at room temperature
For the filling
6 ounces white chocolate, chopped
2 tablespoons (24 g) virgin coconut oil, melted
9 ounces sweetened condensed milk, at room temperature or a bit warmer
1 teaspoon peppermint extract or crème de menthe flavoring
Green gel food coloring (optional)
*If you don’t have Dutch processed cocoa powder, use natural unsweetened but add 1/8 teaspoon baking soda to neutralize the acid.
Preheat your oven to 350°F. Line two 8-inch by 8-inch baking pans with nonstick aluminum foil or regular heavy-duty aluminum foil and spray with cooking oil spray. Set the pans aside.
Bake the brownie layers. Place the chopped chocolate and chopped butter in a small, heat-safe bowl and melt, stirring occasionally in a double-boiler or in the microwave in 30-second bursts at about 80% power, stirring in between bursts until melted and smooth. Set the bowl aside to cool briefly.
In a large bowl, place the flour blend, cocoa powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar, and mix to combine, breaking up any lumps. Create a well in the center of the dry ingredients and add the melted chocolate and butter mixture, eggs, vanilla, and cream, and mix to combine. The batter will be thick but smooth. Divide it evenly among the two prepared baking pans (each pan will have about 380 grams of batter). Using a moistened spatula, spread the batter in each pan into an even layer.
Place the pans in the center of the preheated oven and bake, rotating the pan once during baking, for about 20 minutes. The brownies are done when they no longer glisten at all and are firm to the touch. Remove from the pan and allow the brownies to cool completely in the pans.
When the brownies are cool, make the filling. Melt the white chocolate in a double boiler or in the microwave in 30-second bursts at about 80% power, stirring in between bursts. In a small bowl, place the sweetened condensed milk, melted coconut oil, mint flavoring, and the optional food coloring. Mix to combine well. The mixture should be smooth and thickly pourable, but it will begin to thicken if you allow it to sit.
Assemble and slice the brownies. Pour the fudge mixture over one of the layers of cooled brownies still in the pan, and shake to distribute it in an even layer. Remove the remaining brownie layer from that pan, peel away the foil, and place the brownie layer on top of the fudge layer in the pan. Press gently to adhere. Place the pan in the refrigerator and chill until the fudge is firm, at least an hour. Once the fudge layer is set, slice and serve in 9 larger or 12 smaller equal portions. For easier slicing, place the assembled brownies in the freezer for a few minutes.
Originally published on the blog in 2012. Brownie recipe swapped out for our super fudgy brownies; method changed almost entirely; photos and video all new.