Imagine sinking your teeth into a rich, fudgy brownie that's not just gluten-free, but also bursting with the perfect balance of sweet white chocolate and cool peppermint. These aren't your ordinary brownies - they're a holiday sensation that will transform your dessert game and leave everyone begging for your secret recipe. Whether you're catering to gluten-sensitive guests or simply craving an extraordinary treat, these brownies are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1/2 cup unsalted butter
- 1 cup white chocolate chips
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium microwave-safe bowl, melt the unsalted butter and white chocolate chips together. Heat in 30-second intervals, stirring between each interval, until smooth and completely combined. Allow the mixture to cool slightly.
- In a large mixing bowl, whisk together sugar, eggs, vanilla extract, and peppermint extract until well blended and slightly frothy.
- Gradually pour the melted butter and white chocolate mixture into the egg mixture, stirring constantly to prevent the eggs from scrambling.
- Sift together the gluten-free all-purpose flour and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the crushed peppermint candies evenly over the top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour.
- Use the parchment paper overhang to lift the brownies out of the pan. Cut into 16 equal squares.
- For best flavor and texture, store in an airtight container at room temperature for up to 3 days.
Tips
- Use high-quality gluten-free flour blend for the best texture and taste
- Make sure butter and white chocolate are melted slowly to prevent burning
- Don't overmix the batter - this can lead to tough brownies
- Use fresh peppermint candies for maximum flavor and crunch
- Allow brownies to cool completely before cutting for clean, neat squares
- For extra decadence, drizzle melted white chocolate on top after cooling
- Store in an airtight container to maintain moisture and freshness
- Consider chilling brownies for an hour before serving for a denser texture
- Use room temperature eggs for more even mixing
- Line your pan with parchment paper for easy removal and perfect cutting
Nutrition Facts
Calories: 193kcal
Carbohydrates: 20g
Protein: 1g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 36mg
