Gluten-Free Chocolate Peppermint Brownies
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/3 cup cocoa powder
- 1/2 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 tsp salt
- 1/2 cup chocolate chips
- Crushed candy canes for topping
Instructions
- Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch square baking pan with butter or non-stick cooking spray, or line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together until smooth. Add the eggs, vanilla extract, and peppermint extract, and continue whisking until the mixture is well combined and slightly glossy.
- Sift the cocoa powder into the wet mixture to avoid lumps. Add the gluten-free flour blend and salt. Gently stir with a spatula or wooden spoon until the flour is just incorporated. Do not overmix, as this can make the brownies tough.
- Fold in the chocolate chips using a spatula. This adds extra pockets of melted chocolate throughout the brownies, enhancing the fudgy texture.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. Place the pan in the oven and bake for 25 to 30 minutes. The brownies are done when a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove the pan from the oven. While the brownies are still warm, sprinkle the crushed candy canes generously over the top. Let the brownies cool completely in the pan before cutting them into squares.