Peppermint Truffle Brownies

It’s DECEMBER!!! Commence the holiday baking! I’ve been waiting for weeks and weeks to share this recipe, I’m so excited about it. These are real-deal brownies. They’re dense and fudgy, chocolatey and rich. The coolness of the peppermint and the barely-there hint of coconut flavor from the oil are perfect here. They cut through some of the richness and they’re spot on for the holiday season.

This is another recipe using that great Bob’s Red Mill Gluten Free Baking Flour we love so much for our gluten free pie crust. The flour blend is designed to make gluten free baking super easy. No extra ingredients, no extra gums or gelatin or psyllium husks or other things to add to it. Cut and dry, easy-peasy.

If you’re new to gluten free baking or baking for someone who is, this is the number one GF flour blend I’d recommend because you don’t have to have any other specialty ingredients or hard-to-find flours. To test it out, I adapted an old recipe, substituting coconut oil for the butter and pure maple syrup for the sugar. You can use any chocolate you prefer here, but I think dark chocolate makes for the nicest pairing.

I couldn’t resist topping these with a tiny dusting of powdered sugar. It’s the closest to snow we’ll get for a while, but they look so lovely. You can certainly skip it if you prefer, or if you’re bringing these to a party (where powdered sugar just seems to get everywhere).

Change it Up

First off, you can opt to use peppermint essential oil in place of the peppermint extract. Peppermint essential oil IS a bit stronger and more concentrated than extract is, so be aware that even though you just one drop, it will likely be a stronger peppermint flavor.

Not a peppermint fan? No problem. Skip the peppermint extract. You can use almond extract in its place or just stick with the vanilla. The slight coconut flavor really complements either option.

Not gluten free? The beauty of this flour blend is that you can switch it out seamlessly with regular wheat flour. This recipe works either way (I know that because it’s adapted from an old recipe I’ve baked using wheat flour before our gluten free days).

Rather use butter? Go right ahead! I actually really like the subtle coconut flavor of the oil paired with the cool mint, but butter would also work here. Your choice.

Prefer honey to maple syrup? No problem. Liquid sweeteners like honey, maple syrup, and agave would all work here. I prefer pure maple syrup because it competes less with the other flavors. Honey will add a little of its own flavor to the batter. I don’t use agave, but they’re interchangeable in this recipe.

And that’s it! These would make a great addition to any cookie plate or hot chocolate party you plan on attending this season. Oh, and if you’re in the market for the Gluten Free Baking Flour, click here to download a $1 off coupon good for ANY Bob’s Red Mill product. Happy baking!

Print

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own. It was already a product I used, loved, and purchased on my own, so all opinions are mine. I’m happy to share!