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
Gluten Free White Chocolate Peppermint Brownies
- Total Time: 55 minutes
- Yield: 12 1x
Ingredients
- 1 cup all-purpose gluten-free flour like mine!
- 1 cup cocoa powder
- 1 teaspoons kosher salt
- ¼ cup confectioners sugar
- 1 stick unsalted butter, to be melted
- ½ cup semi-sweet chocolate chips, to be melted
- 3 eggs
- 1 ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
For the white chocolate peppermint topping:
- 2 cups white chocolate chips
- 4–5 crushed candy canes, or 12–14 crushed peppermints
Instructions
- Preheat the oven to 350 degrees and line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and confectioners sugar.
- In a small microwave-safe bowl, heat the butter and chocolate chips in 30-second increments until the mixture is melted and smooth.
- In a large bowl, whisk up the eggs, sugar, and vanilla extract, and peppermint extract. Pour the melted butter/chocolate into those wet ingredients and whisk to combine well.
- Use a spatula to fold the flour mixture into the wet ingredients until just combined. No need to over-mix, but you want to get any big clumps out.
- Add the brownie batter to the pan and smooth it over with a spatula.
- Bake the brownies for 28 to 30 minutes. When a toothpick comes out of the center clean, they’re done!
- Let them cool completely in the pan before cutting up. When they’re nearly ready, in a small microwave-safe bowl, heat the white chocolate chips in 30-second increments until the mixture is melted and smooth. Crush up the candy canes in a bag using a rolling pin or something hard and firm.
- Cut the brownies into 12 equal-sized squares and transfer them and the parchment paper from the baking pan to a flat surface. Drizzle the melted white chocolate over each one, and top with your crushed candy canes. Let the chocolate set for about 20 minutes before serving and enjoying. These treats can be enjoyed for up to five days stored in the refrigerator, or frozen for up to two months.
- Prep Time: 20
- Cook Time: 35
