Oreo Mint Brownie Stack

Gluten-free, vegan brownies with Chocolate Coated Mint Square chunks is great, but add some coconut sugar "oreo-filling" frosting... AHHHMAZING!!! This ultimate #fitfood worthy stack is all thanks to Christina (a.k.a. @barreaddictsanonymous), thanks girl!


½ cup coconut oil, at room temperature
2 egg replacers (or flax eggs - 2 tablespoons of ground flax combined with 4 tablespoons water)
1 cup coconut sugar
1 tbsp vanilla
1 tsp sea salt
1 tsp baking powder
1 cup gluten-free flour mix
⅓ cup cocoa powder
½ cup almond or coconut milk
⅔ cup vegan chocolate chips
2 Chocolate Coated Mint Squarebars, chopped

3 tbsp hot water
3 cups organic, vegan powdered sugar
2 tsp coconut sugar
½ tsp vanilla
2 tsp coconut flour
½ cup coconut shortening


  1. Preheat oven to 350.
  2. Grease a 8×8 glass dish with some coconut oil. Set aside.
  3. Place all brownie ingredients except for chocolate chips into large bowl. Stir until well combined.
  4. Gently mix in chocolate chips and nuts if using. Spread into greased baking dish.
  5. Bake at 350 for 15-18 minutes. Do not overcook. They will become crumbly and extremely dry. They will not look or feel like traditional brownies while baking. When the brownies are done, the edges with be matte looking and the center will still look glossy.
  6. Remove from oven and let cool completely.
  7. Place in freezer for one hour. 
  8. In the meantime, mix all frosting ingredients in bowl. Then place in fridge to set.
  9. Slice brownies into squares. Add frosting. Enjoy!

    3.11.2016 | Square Kitchen