Gluten Free Peppermint Brownies are the perfect Christmas brownies. Fudgy gluten free chocolate brownies topped with a fluffy white chocolate peppermint buttercream and crushed candy canes. They’re elf and Santa approved!
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Gluten Free Peppermint Brownies
Peppermint is definitely my favorite holiday flavor (sorry gingerbread, I do love you though!), and when you pair it with chocolate, even better. In this recipe for Peppermint Brownies (aka Christmas Brownies), it’s paired with regular chocolate and white chocolate.
Double the chocolate love!
What You Need To Know About This Gluten Free Brownie Recipe:
This chocolate brownie recipe is adapted from my popular recipe for Fudgy Gluten Free Brownies. They make an excellent base for different flavor combinations! I’ve also made peanut butter frosted brownies and coconut frosted brownies. They’re all amazing and you really need to try every recipe to compare 😉
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I’ve topped my brownies with a thick layer of homemade White Chocolate Peppermint Buttercream. Let me tell you, this stuff is AMAZING. You can, of course, use less frosting but I highly recommend at least a 1:1 frosting:brownie ratio. And you can’t have mint brownies without some crushed peppermint candy or crushed candy canes on top.
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Key Ingredients for Peppermint Brownies
- Cocoa Powder – I prefer Dutch Processed.
- Peppermint Extract – For best results, use a high-quality peppermint extract such as Rodelle or Nielsen-Massey.
- Gluten Free Flour – I use my Nightshade Free Flour Blend, which doesn’t contain xanthan gum. If you use a 1:1 blend with xanthan gum, omit the amount called for in the recipe.
- Candy Canes – Crushed Candy Canes make the perfect garnish for peppermint brownies so everyone knows what flavor to expect when they take a bite! Yum Earth Candy Canes are a great allergy-friendly option.
Equipment Needed to Make Homemade Brownies
- Mixing Bowl – only one large bowl is needed to make the brownies.
- Mixing Spoon + Spatula
- Baking Pan – I use a 9×9 Metal Baking Pan.
- Hand Mixer or Stand Mixer to make the frosting.
How to Make Candy Cane Brownies
Step 1. Make the brownies then cool completely. Tip, make the brownies the night before.
Step 2. Make the White Chocolate Peppermint Buttercream and frost the brownies.
Step 3. Top the frosted brownies with crushed candy canes or peppermint candies.
Step 4. Chill the brownies before slicing then serve at room temperature.
Tips for Making the Best Gluten Free Brownies
- Chill the brownies before cutting. It’ll make the slices come out nice and clean! Then bring the brownies to room temperature before serving.
- Double the recipe to make a bigger batch. Just bake in a 9×13 pan.
- Leftover brownies freeze extremely well! Just defrost at room temperature.
- Use a good-quality gluten free flour blend. My preferred flour is my Nightshade Free blend (linked to above and in the recipe). Not all flour blends are created equal and some of the lesser-quality blends have a gritty texture. I’ve also made these brownies with Cup4Cup, Bob’s Red Mill 1:1 Gluten Free Baking Flour, and King Arthur Gluten-Free Measure for Measure Flour with great results.
Other Recipes for Mint Desserts To Try
- Peppermint Ice Cream Pie
- Flourless Chocolate Mint Brownies
- Homemade Andes Ice Cream
- Peppermint Macarons
- Candy Cane Cookies
- Triple Chocolate Peppermint Cookies
- Candy Cane Bark
- Chocolate Peppermint Fudge – coming soon!
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Gluten Free Peppermint Brownies (Christmas Brownies)
Ingredients
For the Brownies
- 1 1/4 cups granulated sugar
- 3/4 cup Dutch processed cocoa powder
- 1/2 cup gluten free flour see notes
- 1/4 teaspoon xanthan gum omit if your blend contains it
- 1/8 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 Tablespoons cornstarch
- 2 large eggs cold
- 4 Tablespoons unsalted butter melted and slightly cooled
- 1/3 cup avocado oil or canola oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 Tablespoons water cold
For the White Chocolate Peppermint Buttercream
- 1/4 cup good-quality white chocolate chips see notes
- 1 Tablespoon heavy cream
- 1 cup unsalted butter softened
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- pinch of fine sea salt
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 candy canes crushed for garnish
Instructions
- To Make the Brownies
- Preheat oven to 325 degrees and line a 9x9 inch metal baking pan with parchment paper.
- In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch.
- Make a well in the center and add the eggs. Beat the eggs and mix in the butter, oil, vanilla extract, and water. Mix until the dry ingredients are incorporated.
- Transfer the batter to the prepared pan and bake at 325 degrees for 22-25 minutes. Cool completely in the pan before frosting. I often make my brownies the night before and then make the frosting in the morning.
- To Make the Frosting
- Add the white chocolate chips and 1 tablespoon heavy cream to a microwave-safe bowl. Heat on 50% power for 45 seconds. Stir well, until all the chocolate is melted and no lumps remain. Heat in additional increments of 10 seconds at 50% power as needed. Let the melted white chocolate cool for 5 minutes.
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and no lumps remain. Scrape down the bowl and add the slightly cooled white chocolate and mix until slightly combined.
- Add the vanilla extract, peppermint extract, pinch of salt, powdered sugar, and heavy cream. Mix until all of the powdered sugar is incorporated, scraping down the bowl as needed. Then mix for 1 minute on medium speed (6 on my KA). (See notes for making the frosting pure white.)
- Spread the frosting over the brownies in a smooth, even layer and top with the crushed candy canes. I use about 2/3 of this recipe for a really thick layer of frosting.
- Chill the brownies before serving (for cleaner slicing) and serve at room temperature.
Notes
- I use my Nightshade Free Gluten Free Flour Blend in this recipe. If your flour blend contains xanthan gum, omit what's called for in the recipe.
- I don't recommend using Nestle chocolate chips in this recipe because they don't melt well. If your white chocolate is really thick after it's melted, thin it with a teaspoon of vegetable oil.
- When adding the white chocolate ganache to the butter, it needs to be cool enough that it won't melt the butter but no so cool that it solidifies.
- To make the frosting pure white, mix in a tiny, TINY drop of violet gel food coloring to frosting and then mix in bright white gel food coloring. The purple will offset the yellow hue from the butter and vanilla extract but be sure to use just a teeny tiny amount or you'll turn the frosting gray. Feel free to skip this entirely if you're not set on a pure-white buttercream frosting.
- For a thinner layer of frosting with no leftovers, halve the frosting recipe.
- Leftover brownies can be stored at room temperature for up to 3 days in an airtight container or in the refrigerator for up to a week. These brownies can also be frozen for up to 3 months.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
These brownies are delicious! Do you add the peppermint extract into the brownies as well as the icing? The peppermint extract is listed in the brownie ingredients but not mentioned in the directions for the brownies. I ended up using only a 1/2 teaspoon for both the brownies and the icing. I halved the icing. So good and loved by those who aren’t gluten free!
These brownies are so good and plan to make again this Christmas! To make in a 9×13 pan, do you recommend doubling the recipe? How would you adjust the baking time?
Yes, I’ve doubled the recipe plenty of times for the brownies. You probably won’t need to double the frosting though, as it makes a large batch. Baking time is about the same 25-30 minutes for a 9×13 pan but check at the 25 mark for a fudgier brownie.
Hi Shay! I have your quick breads cookbook and subscribe to your blog. I LOVE your recipes!! On this one, what brands of white chocolate chips would you recommend? (Most that I’ve seen are just vanilla flavored chips and not really white chocolate.) Thanks for sharing all the gluten free goodness! 🙂
Ghirardelli and Hersheys melt well but if you have Celiac Disease, you may want to double check your labels. Guittard is a great option if you can find it in-store or online.