These brownies are what I imagine it would taste like to be caught inside your house during a snowstorm with a mug of hot chocolate and a candy cane in hand beside a crackling fireplace. Candy cane and white chocolate pieces sprinkled throughout the batter, a thick coating of fluffy chocolate frosting, and a shower of candy cane pieces make these brownies into a festive treat sure to please the sweetest of teeth.
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The idea for these brownies came to me last week while I was completely uninterested in actually eating food, but still of course dreaming about food! Mint and chocolate is a classic Christmas combination, and what better way to combine the two than in a brownie – with frosting and candy cane sprinkles!
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These brownies are based on my Melt and Mix Chocolate Brownies, but this time they are gluten free and all gussied up for Christmas. You will love these brownies for the following reasons:
- they are full of chocolate (white and dark) goodness,
- you can taste the peppermint in each bite,
- they are a contrast of chewy, under-cooked brownie and fluffy sweet frosting, and
- you can put them together quickly (only one bowl required) so that you have more time for all your other Christmas tasks – Santa’s not the only one who has a list!
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I made these brownies for the people who run the farmers market coffee shop. Every week rain, hail or shine they are there making us perfect cups of coffee and bringing warmth and caffeinated cheer. There were eye rolls of pleasure as they bit into the chewy brownies and licked my best fluffy chocolate peppermint buttercream off their fingers. Some of my colleagues saw the photo on Facebook and were most disappointed that there weren’t any left to share! Never fear guys and girls, there are plenty of treats coming your way this week!
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You are going to love how easy these are to make. One bowl, one spoon, one pan to bake it all in! Wash your bowl and spoon and use them to make the frosting once your brownies have cooled down. The less extra mess in the kitchen this December, the better.
You are also going to love the chewiness here. The small amount of gluten free flours in ratio to the chocolate, butter, and eggs makes for chewy, dense brownies – the kind that are so rich that one should do, but never does. Add crushed candy canes, white chocolate bits, and a cap of peppermint frosting and the Christmas flavouring is complete!
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Frosted Peppermint Brownies
Gluten Free | Makes 16-20 (depending on how big you cut them) | Store for up to three days in the fridge
Ingredients
For the brownies
- 8 medium candy canes
- 125 grams dark (60-70%) chocolate, roughly chopped
- 100 grams butter, cubed
- 3/4 cup caster sugar
- 40 grams hazelnut meal
- 40 grams buckwheat flour
- 40 grams white rice flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons vanilla essence
- 1 teaspoon peppermint extract
- 2 large eggs
- 1/2 cup white chocolate chips
To frost and decorate
- 100 grams butter, softened
- 2 cups icing sugar (ensure this is gluten free)
- 1/3 cup cocoa powder
- 1 teaspoon vanilla essence
- 1/2 teaspoon peppermint extract
- 2-3 tablespoons milk
Method
- Preheat oven to 160C (320F) and line an 8-inch square baking tin with baking paper.
- Place candy canes into a plastic freezer bag. Place bag inside a doubled over tea towel. Use a rolling pin (or meat tenderiser) to crush candy canes into small shards. Divide into two even piles and place aside until required.
- In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
- Remove pan from heat and stir in all remaining ingredients. Reserve half the crushed candy canes for decorating the top of the brownies.
- Pour brownie batter into prepared pan and smooth the top.
- Bake until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it. This should take about 30-35 minutes.
- Allow brownies to cool completely before frosting and decorating as desired.
- To make the frosting: place butter in a large bowl and use a handmixer or wooden spoon (earn those brownies!) to beat until smooth and light. Add icing sugar, cocoa powder, vanilla essence, peppermint extract and 2 tablespoons milk. Beat until smooth. You may have to add the extra tablespoon of milk if your frosting is too stiff.
- Spread frosting over cooled brownies and sprinkle with remaining crushed candy canes.
- Slice into pieces as desired and serve.
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For more peppermint goodness try these:
- Chocolate Peppermint Blossoms from my friend Lynn at Fresh April Flours
- Slow Cooker Peppermint Vanilla Lattes from Kare at Kitchen Treaty
- Crunchy Peppermint Bark from Tracy at Shutterbean (her secret: rice krispies!)
Image may be NSFW.
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