These gluten-free peppermint brownies make the easiest holiday dessert! They're rich and chocolatey, with chewy edges, a fudgy center, and a shiny, crinkly crust. Plus, there's peppermint here in three delicious forms: peppermint chocolate, peppermint puffs, and peppermint extract.

This post is sponsored by Sprouts. As always, all thoughts and opinions are my own.

Welcome to my favorite season of baking: the holidays! I may not love winter, but I will gladly drown myself in all things peppermint and gingerbread for the full month of December, starting with these peppermint brownies. And in a season where schedules are hectic, this gluten-free brownie recipe is just the kind we all need: easy, reliable, and consistently delicious. Now don't get me wrong, these may be easy to make, but that doesn't make them ordinary. I take my brownies seriously; they have to have the perfect texture, a rich, intensely chocolatey flavor, and a glossy crust that crinkles when sliced. These check all those boxes and (as a bonus!) are full of cool, wintery peppermint flavor.

Overhead shot of sliced brownies on a sheet of parchment paper, surrounded by peppermint chocolate and candies. A hand is grabbing one of the brownies.

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Mix-ins for peppermint brownies
Tips for making perfect brownies
How brownies get their shiny crust
How to tell when brownies are done baking
Tips for slicing
Storage and shelf life
Related recipes
Recipe Card
💬 Comments and Reviews

Mix-ins for peppermint brownies

I love a good peppermint dessert, so I used three different forms of peppermint in this brownie recipe: a dark chocolate bar filled with peppermint crisp, peppermint puff candies, and peppermint extract. While any peppermint flavored-chocolate or peppermint candy will work for this recipe, I highly recommend getting these items at Sprouts! Their Organic Dark Chocolate with Peppermint Crisp is my latest obsession - it tastes just like petite mints, with a delicate crunch thanks to the peppermint. Plus, Sprouts always has a great selection of gluten-free baking ingredients, including everything you'll need for this recipe.

Overhead view of individual brownies on small plates, alongside glasses of milk and pieces of chocolate.

Tips for making perfect brownies

What makes a brownie "perfect" is largely up to interpretation; some people insist that they should be cakey, while others prefer their brownies more akin to a slice of fudge. In my mind, the perfect brownie lies somewhere between these two ends of the spectrum. These peppermint brownies are denser than cake, but not as dense as fudge. They're rich, soft, and tender in the center, with thicker, chewy edges. Two main factors contribute to this:

Use a combination of cocoa powder and melted chocolate. Brownies made entirely with cocoa powder tend to be more cakey, while those made with melted chocolate end up dense and fudgy. This recipes uses a combination of both, for a perfect middle-of-the-road texture.

Use the right amount of flour/cocoa powder. A heavier ratio of dry to wet ingredients will make a cakey brownie, while using a very small amount of flour/cocoa powder will create a fudgy brownie. With these brownies, there's just enough of the dry ingredients (plus a small amount of baking soda) to help them rise and lighten up their texture a bit.

Front angled view of two brownies on small white plates, with peppermint candies and chocolate in the background.

How brownies get their shiny crust

The trick to getting a beautiful, shiny layer of crust on your brownies lies in how you beat the eggs and sugar together. For this recipe, it's best to use a stand mixer, since it has the power to really whip your eggs effectively. Start by beating the eggs on medium speed, and then slowly pour in the sugar. Beat these two ingredients together on medium-high speed until they're very pale in color; the mixture should ribbon down from the beater when it's lifted from the bowl. (You can see an example of what this looks like in the recipe tips for my double chocolate muffins.)

Front angled view of a brownie with a bite taken out, with peppermint candies in a dish in the background.

How to tell when brownies are done baking

Once you've got the ingredient proportions down and the mixing technique mastered, the last key to making great brownies is baking them for the proper amount of time. I recommend baking these brownies at 350ºF for about 30-35 minutes, but as with all baked goods, it's best to know your oven and look for visual cues that your brownies are ready. When they're done, they should be puffed up (especially around the edges) and slightly pulling away from the sides of the pan. A toothpick inserted the center should come out with moist crumbs. This indicates that the batter has baked sufficiently, but will still be soft and chewy in the center.

Overhead view of brownies that have just been sliced, set over a piece of white parchment, surrounded by peppermint puffs.

Tips for slicing

I know it's painful, but always, always, always let your brownies cool to room temperature before slicing. If you try to cut them while they're still warm, they're guaranteed to fall apart. I recommend allowing them to cool completely in the baking pan, set on top of a wire rack. Once cool, lift them from the pan and use a sharp knife to cut them into individual pieces. For absolutely perfect slices, wipe off the knife between cuts.

Overhead shot of sliced brownies on a sheet of parchment paper, surrounded by peppermint chocolate and candies.

Storage and shelf life

First things first: these peppermint brownies are best fresh. To really enjoy their perfectly chewy edges and rich, dense, chocolatey centers, you should eat them the day they're baked. That being said, they will keep in an airtight container at cool room temperature for at least a few days before they start to dry out.