adapted from William-Sonoma Kitchen Library Chocolate Cookbook
1/4 c. almond flour
1/4 c. cornstarch
1/4 c. cocoa powder
1/2 tsp baking powder
3/4 c. granulated sugar
1/2 c. brown sugar, firmly packed
1/2 c. Earth balance butter, room temperature
2 oz. chocolate, about 1/3 cup (I used Trader Joe's chocolate chips)
1 tbsp light corn syrup
2 large eggs, lightly beaten
1 tsp vanilla extract
1 package Andes mints (4.67 oz)
Preheat oven to 350˚. Grease and use gluten free flour to coat an 8 inch square baking pan.
Sift almond flour, cornstarch, cocoa powder, and baking powder into a bowl. Set aside.
In a small saucepan over low heat, combine sugars, butter, chocolate, and corn syrup. Continually stir until smooth. Remove from heat and pour into a large bowl. Allow to cool until barely warm.
Add eggs and vanilla to cooled chocolate mixture. Then add dry mixture, stirring until just combined.
Pour batter into prepared pan.
Bake 35 minutes. Remove from oven and immediately place Andes mints on surface, slightly pressing them into brownies. After about 30 seconds or when you can see mints beginning to melt, begin smoothing with a spatula or an icing knife, covering the entire surface of the brownies. Transfer pan to a wire rack and allow to cool completely before cutting into squares. Initially, icing will appear wet. But as the brownies cool, the icing will harden.