Peppermint Brownies {gluten-free}
Peppermint candy adds a wintery twist to these rich chocolate brownies. They’re just the right amount of fudgy, with a shiny, crinkled crust, and bits of peppermint in every bite. If you’re looking for an easy-to-make holiday treat, look no further!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 brownies 1x
- Category: brownies
- Method: baking
- Diet: Gluten Free
Ingredients
Scale
- 4 ounces (1/2 cup or 1 stick) unsalted butter, cut into tablespoons
- 4 ounces bittersweet baking chocolate, chopped
- 2 1/8 ounces (½ cup, spoon and level) gluten-free all-purpose flour containing xanthan gum*
- 7/8 ounce (¼ cup) cocoa powder (Dutch or regular)
- 2 tablespoons cornstarch
- 3/8 teaspoon salt
- ¼ teaspoon baking soda
- 2 eggs
- 7 ounces (1 cup) granulated sugar
- ½ teaspoon peppermint extract
- 6 ounces dark chocolate with peppermint**
- 1 3/4 ounces (½ cup) peppermint puffs candy, finely chopped
Instructions
- Preheat oven to 350ºF. Line an 8” square baking pan with parchment paper or foil. If using foil, coat with nonstick cooking spray.
- Combine butter and chopped baking chocolate in a small saucepan. Warm over medium-low heat, stirring often, just until smoothly melted. Set aside to cool while prepping dry ingredients.
- In a medium mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, cornstarch, salt, and baking soda.
- In the bowl of a stand mixer fitted with the wire whip attachment, start beating the eggs on medium speed. While beating, slowly pour in the granulated sugar. Increase speed to medium-high and beat until the mixture is pale in color and ribbons down from the beater when lifted. Scrape down the bowl and beater as needed to make sure all of the sugar gets incorporated.
- With the mixer on low speed, slowly pour in the chocolate mixture. Add the peppermint extract. Increase speed to medium and beat in until smoothly incorporated, scraping down the bowl and beater as needed.
- Switch mixer to the paddle attachment. Add the flour mixture and mix in on low speed just until mostly incorporated. Add the chopped peppermint chocolate and peppermint puffs. Fold in with a rubber spatula just until all ingredients are evenly combined; do not overmix.
- Transfer batter to the prepared pan, smoothing out in an even layer that reaches every corner and edge. Bake in the preheated oven for 30-35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Set pan over a wire rack and allow brownies to cool completely before lifting from pan and slicing.
Notes
*Although I haven't tested it, regular all-purpose flour should work as well.
**Sprouts makes an Organic Dark Chocolate with Peppermint Crisps that I used here.
Find it online: https://www.brighteyedbaker.com/peppermint-brownies-gluten-free/
