Name: Peppermint Chocolate Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup of butter, softened; 1½ cups light brown sugar; 2 eggs; 1½ teaspoons peppermint extract; 1 teaspoon baking soda; 3 tablespoons cocoa powder (we used black cocoa powder, but you can also use Hershey’s unsweetened); a pinch of salt; 2½ cups flour (we use gluten-free Namaste Perfect Flour Blend); 1½ cups crushed candy canes or peppermint baking chips

Description

Today, I have our PEPPERMINT CHOCOLATE BROWNIE recipe to share. Yes, yes, yes, I know the name is redundant, but I used black cocoa powder, so I felt the need to call it out twice. Easy, delicious, simple to make gluten-free and Christmas-y too! Enjoy!

Ingredients

Scale

1 cup of butter, softened
1½ cups light brown sugar
2 eggs
1½ teaspoons peppermint extract
1 teaspoon baking soda
3 tablespoons cocoa powder (we used black cocoa powder, but you can also use Hershey’s unsweetened)
a pinch of salt
2½ cups flour (we use gluten-free Namaste Perfect Flour Blend)
1½ cups crushed candy canes or peppermint baking chips

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Instructions

Preheat your oven to 350 degrees.
Line an 8×8 baking dish with foil and lightly spray with non-stick spray. Set aside.
In one mixing bowl, beat your butter and brown sugar until fluffy. Next, beat in your eggs followed by your peppermint extract, baking soda, cocoa, salt and flour.
Pour this batter (it will be thick) into your prepared pan and sprinkle your crushed candy canes or peppermint baking chips down over the top.
Pop your brownies in the oven for about 35 minutes (or until a toothpick inserted in the middle comes out mostly clean).
Remove from oven and allow to cool at least 10 minutes before either slicing and serving or pulling the sides of the foil out to easily remove the whole thing.