Description
These decadent Peppermint Brownies are easy to make from scratch and have a secret ingredient that makes them extra fudgy! Each bite has crunchy candy cane bits for the ultimate Christmas dessert!Â
Ingredients
Scale
- 1/2 cup unsalted butter
- 8 oz. semi-sweet chocolate chips
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cocoa powder
- 1/2 cup 1:1 gluten-free baking flour
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup crushed peppermint candies or candy canes
Instructions
- Preheat oven to 350°F.
- Grease an 8″x8″ glass baking dish with cooking spray. Then line the bottom with parchment paper and up the sides for easy removal after baking.
- In a small bowl, add chocolate chips and butter. Melt chocolate in the microwave, heating in 30 second shifts and stirring until chocolate is smooth and completely melted.
- Pour chocolate into a large bowl and let rest for 5 minutes.
- To the chocolate bowl whisk in eggs, one at a time. Whisk in the sugar.
- Next add vanilla extra, cocoa powder, 1:1 gluten free baking flour, ground cinnamon, sea salt. and half the candy cane mixture. Whisk everything together until completely combined.
- To the prepared baking dish, add the brownie mix.
- Bake for 30-35 minutes, or until toothpick comes out clean.
- Let cool for 10-15 minutes, top with remaining crushed candy canes.
- Serve.
Notes
- To Store: Cooled brownies can be kept in an airtight container at room temperature for up to 2 days. You can transfer them to the fridge for 3-4 additional days if needed. Microwave individual brownies for a few seconds before serving if desired.
- To Freeze: Wrap each cooled brownie (or the whole, uncut batch) in plastic wrap and freeze in an airtight container/storage bag. Store in the freezer for up to 3 months and thaw in the fridge before enjoying.
Nutrition
- Serving Size: 1 brownie
- Calories: 166
- Sugar: 10 g
- Sodium: 53 mg
- Fat: 11 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
