SANTA HAT BROWNIES

Ingredients

Brownies

• 8 oz. bittersweet or semi-sweet chocolate bars
• 1 ½ sticks of butter
• ½ c. cocoa dark or regular (depending on preference)
• 4 eggs
• 1 c. white sugar
• ½ c. brown sugar
• 1 c. white rice flour
• ½ c. tapioca starch
• ¾ t. xanthan gum
• Or 1 ½ c. all purpose flour instead of the above 3 ingredients
• 1 T. coffee prepared

Icing

• ½ stick butter
• 3 c. powdered sugar
• ¼ t. salt
• ½ t. vanilla
• 2 T. milk
• 20 strawberries stems removed

Instructions

1. Preheat oven to 350 degrees.
2. Melt chocolate bars, butter and cocoa in a double broiler, stirring constantly. (I just use a larger pot full of 2 inches of water and then place a pan over it that covers the opening of the pot).
3. While chocolate is melting, combine remaining brownie ingredients in a bowl. You can use a mixer if you like but a spoon and a bowl work just great too.
4. Slowly add in melted chocolate/butter into the bowl. Mix until completely combined.
5. Spray a 9x13 inch baking dish with non-stick cooking spray. Spread brownie batter into pan evenly. Bake for about 30 minutes or until toothpick almost comes clean out of the middle of the brownies.
6. Let brownies cool completely. Once cooled, trim edges. Then cut center of brownies into 20 brownies (5x4).
7. For the icing: Combine butter and 1 c. powdered sugar in a stand mixer and mix until well combined. Add 1 more cup of sugar, salt, vanilla and 1 T. milk. Mix until well combined and then add last cup of sugar and milk, if needed.
8. Use this icing to make circles of icing on the tops of the brownies. Place a cut strawberry cut-side down into the icing and then top the strawberry with a dot of icing. Do this with the remaining brownies. Enjoy!

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