Mint and chocolate pair so well together, especially this time of year. These gluten free white chocolate peppermint brownies have my classic recipe for a fudgy brownie texture. I use it in my pumpkin caramel browniesas well. It’s become my favorite brownie recipe! The drizzle of melted white chocolate offsets the rich cocoa flavor in the brownie. And for a little festive flare and minty taste, I topped them with crushed peppermints.
Brownies are the best make-ahead treat
I am non-stop in the kitchen this time of year. Between post-Thanksgiving vibes, Christmas cookie baking, and prep for other Christmas and New Year’s treats, there’s not much time for casual baking. When I need to prepare something in a pinch, brownies are my go-to. First, you don’t need an electric mixer! All you need is a whisk and spatula to prepare the brownie batter. Depending on what you already have stocked in your pantry, you can dress up brownies however you wish! Whether it’s salty, sweet, chewy, or crunchy, toss in some fun mix-ins and you’ll have a great brownie.
Finally, brownies can last up to one week stored in the refrigerator, or frozen for up to two months! Since they are so dense and oven-baked, they won’t dry out like a cake would, or getting soggy like doughnuts would.
Cutting brownies
Let the brownies cool completely in the pan, then transfer the pan to the refrigerator. Brownies are easier to cut once they have cooled. They will also get chewier, which is the best part of a fudgy brownie!
Peppermint desserts are refreshing
