Imagine a peppermint patty with its cool creamy middle squished in between two layers of a truffle-like brownie.  It’s the perfect blend of richness, chocolate, and mint.  Now imagine it’s gluten-free, and low fat.  Sounds impossible right?  Wrong.

I used a GF brownie mix, reduced-fat dark chocolate York peppermint patties, and coconut yogurt instead of butter.  I also used egg replacer to make it egg-free. So there you have it – a deliciously decadent dessert that requires minimal effort.  I first saw this brownie here on pastry chef David Lebovitz’s blog and knew I had to make this gluten-free version.  He’s so hardcore that he made his own mint filing.  Wow.

I used Gluten-Free Pantry’s Chocolate Truffle Brownie mix for this recipe – it’s very gooey and fudgy.  If you can’t find it in stores, you can use any other GF brownie mix.  I’ve also used Pamela’s GF Brownie Mix and love the texture – less gooey and more cakey.

Don’t worry if you haven’t worked with egg replacer before.  It’s basically a cornstarch and potato starch-based mix that you combine with water.  Once heated, it replicates eggs’ binding qualities.  I use Ener-G brand – one little box is equivalent to like a hundred eggs or something.  It makes baking super easy and cuts a few calories too which never hurts.  I find using egg replacer usually means a longer baking time so adjust your recipes accordingly.

Can’t find the right-sized York peppermint patties?  You can buy any size really and break them up to fit the pan.  That way you get more minty goodness in each brownie.  The way I’ve done it here, the peppermint patty is hidden in the brownie when you cut them into squares.  What’s the prize?  Surprise.  A peppermint patty hiding in your brownie.

Note: the peppermint patties contain egg and milk so please take note.  I’m only sensitive to eggs and milk and the brownie itself is dairy/egg-free so I can get away with the contents of the peppermint patties.