Peppermint Brownies (Gluten Free)

It’s Christmas week! I can’t believe this year is almost over. But like everyone else, I’m ready for this one to be in the past. Since we already ate all of the holiday cookies we baked, I’m in full bake mode again this week. I just made these gluten free Peppermint Brownies which are so easy to make and delicious! It’s really simple and quick, as long as you have all the ingredients. I plan on serving these with a side of vanilla ice cream!

A gluten-free pantry staple you need is Almond flour. I like to use Bob’s Red Mill. But any blanched almond flour will do. I use so much of this since most of my baking is gluten free, and I almost always have it on hand. It’s such a great gluten-free ingredient. I think it gives a better texture than coconut flour. These gluten free peppermint brownies require almond flour, so make sure you have some!

Another pantry staple of mine is coconut sugar. I like the fact that it is a healthier option than white sugar, due to the trace minerals included. And don’t forget the candy canes (or peppermint hard candies) for garnish. I had to go to three stores before I could find any. This is the first time I’ve ever seen candy canes sold out!

To keep with the festive holiday theme, I used my that I’ve had for several years now. I love the nostalgia of them with the Victorian Christmas scene. Plus, they are perfect for displaying these peppermint brownies. The linens are from in a festive floral pattern. I have several tablecloths from India Amory. I love the quality and unique designs.

Now onto the peppermint brownie recipe! Just a note, after browsing many many Pinterest recipes for this, I found this one to be my favorite.

Ingredients (Peppermint Brownies)

• 2/3 cup semi-sweet chocolate chunks
• 4 Tbsp butter
• 2/3 cup coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/4 tsp salt
• 1 tsp baking soda
• 2/3 cup almond flour
• 2 Tbsp unsweetened cocoa powder
• 2/3 cup additional semi-sweet chocolate chips (I’ve even used milk chocolate chips and it’s just as good!)
• Crushed peppermint candies for topping

Directions

1. Pre-heat oven to 350 F.
2. Melt 2/3 cup chocolate chunks with butter until smooth. Turn off heat.
3. In a separate bowl, whisk together eggs and coconut sugar.
4. Add the egg mixture to the melted chocolate.
5. Stir in vanilla and peppermint extract.
6. Add salt, baking soda, almond flour, and cocoa powder. Mix until just combined. Don’t over mix.
7. Fold in additional chocolate chips.
8. Pour batter into parchment lined baking dish and smooth out with a spoon.
9. Bake at 350 F for 20-22 minutes.
10. When done, immediately sprinkle crushed candy canes on top.
11. Let cool before cutting.
12. Store in an air tight container in the refrigerator for up to 5 days.

Enjoy!