This Gluten-Free Peppermint Brownie recipe produces a rich, fudgy chocolate brownie with a white chocolate peppermint garnish.
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These brownies were inspired by my sister who is trying to cut out gluten. When Bob’s Red Mill approached me to highlight their products in some holiday recipes, I thought what better way to use their Gluten-Free Baking Flour than in my sisters favorite dessert, brownies! This recipe is adapted from Sally’s Baking Recipes.
This gluten-free brownie is actually the same recipe as my Panera Iced Brownie Copycat recipe, just without the all-purpose flour. Instead, I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Looking for another holiday dessert? Try my Sugar Plum Macarons!
Ingredients
This recipe uses cocoa powder and baking chocolate for a super chocolatey, super fudgy brownie.
- unsalted butter
- semi-sweet chocolate baking bar
- granulated sugar
- eggs
- vanilla extract
- dutch-process cocoa powder
- Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- salt
- semi-sweet chocolate chips (optional)
- peppermint candies
- white chocolate melting wafers
See recipe card for quantities.
Instructions
Here’s how to make gluten-free brownies:
Melt together the butter and chopped semi sweet chocolate. Whisk in sugar. Add eggs and vanilla.
Whisk together the dry ingredients. Add to the wet ingredients along with chopped chocolate and mix until combined. Bake.
Drizzle melted white chocolate on cooled brownies
Sprinkled crushed peppermints on top of the still warm chocolate.
Good to know: Thoroughly whisking the sugar into the melted chocolate and butter really helps create the pretty crackly top after baking.
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Substitutions
Here are some ingredient swaps if you want to make these brownies dairy-free too:
- Butter — use dairy-free butter
- White chocolate — use dairy-free white chocolate chips
Variations
Here’s how to customize these brownies to your liking:
- More peppermint — add ½-1 teaspoon peppermint extract the brownie batter
- No peppermint — omit the peppermints
- No white chocolate — omit the white chocolate or swap for milk or dark chocolate
Do you have any other variation suggestions? Let me know in the comments!
Equipment
I like to bake brownies in a 9x13 metal pan for even baking. Glass will work too.
These are my favorite white chocolate melting wafers. I also love their dark chocolate version. They are so much easier than tempering chocolate!
Storage
Store brownies at room temperature for 3-4 days, or in the refrigerator for 4-5 days.
Top tip
Line the baking pan with parchment paper to make it easier to remove them for cutting.
Lastly, if you make these Gluten-Free Peppermint Brownies be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Gluten-Free Peppermint Brownies
Equipment
Ingredients
Gluten-free brownies
- ¾ cup unsalted butter (175g)
- 4 oz semi-sweet chocolate bar (113g) chopped
- 2 cups granulated sugar (400g)
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 cup dutch-process cocoa powder (82g)
- 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (125g)
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips (170g) optional
Garnish
- ½ cup White chocolate melting wafers melted
- ¼ cup Peppermint candies crushed
Instructions
Do ahead
- Grease a 9x13 baking pan and line with parchment paper, leaving an overhang to pull the brownies out for cutting.
Make the brownies
- Preheat the oven to 350°F.
- Combine butter and half of the chopped semisweet chocolate (2 oz) in a large microwave safe bowl. Heat in 30 second increments until completely melted, whisking in between heating.
- Add sugar and whisk until combined. Add eggs and vanilla. Whisk until combined.
- Fold in flour, cocoa powder and salt with a rubber spatula. Add the rest of the chopped chocolate (2 oz) and chocolate chips (if using) and fold in until combined. The batter will be thick.
- Pour into the prepared pan. Bake for 30-35 minutes*.
- Let cool completely before garnishing.
Garnish
- Drizzle the melted white chocolate with a spoon or piping bag. I used a spoon and did a repeated circular motion.
- Sprinkle crushed peppermint candies before the white chocolate hardens. Slice and enjoy.
