Ingredients
Scale
- 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