Get ready for some fun because these Gluten Free Peppermint White Chocolate Brownies are about to become your new favorite!! Enjoy these over the holidays with crushed candy canes, or crushed peppermint candies anytime! They are moist and full of minty flavor!
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I am really excited about this new brownie recipe. You get all of the goodness of my popular gluten free white chocolate brownies recipe, with some minty flavors added in for the holidays!
Grab some candy canes or peppermint candies and smash them up! These delicious brownies are perfect for a bake sale or any holiday party!
Why these peppermint white chocolate brownies are great:
You are going to love these brownies because of all of the peppermint flavor. They are festive and they are fun to make. All you need is about 30 minutes to make them!
Bake them in a 9x13 pan, or this special brownie pan that lets everyone get those yummy edges!
Ingredients notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- White chocolate - I prefer using Ghirardelli white chocolate melting squares or chocolate chips because they melt really smoothly. Other brands work well but I don't like how the Guittard melt.
- Peppermint candy - Use crushed candy canes or crushed peppermint candies.
Recipe step by step directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend.
Step 2: Melt your butter and white chocolate chips until they are warm and the chocolate is melted (not hot!) If the mixture is hot, allow it to cool before adding the eggs. Add the rest of the wet ingredients. Whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix.
Step 4: Pour the peppermint brownie batter into a greased 9x13 pan.
HINT: Line your pan with parchment paper so you can remove it from the pan easily!
Step 5: Bake at 350º F for 30-35 minutes. To test for doneness, insert a toothpick into the center. With brownies, you will want to see a few moist crumbs on the toothpick. If you see batter it needs to bake longer.
Allow the brownies to cool completely on a cooling rack.
Step 6: Melt your white chocolate in the microwave at 30-second intervals. Stir between each interval and adjust the time shorter for the final melting so the white chocolate chips don't burn.
Step 7: Place your candy canes on plastic wrap or in a zip-style bag. Smush them with a hammer or the bottom of a pot to crush them.
Step 8: Drizzle the white chocolate over the brownies and quickly sprinkle the peppermint candies over the top.
Fun variations to try:
- Add white chocolate chips to the brownie batter!
- Have some fun and add colored sprinkles too! Check my list to make sure you use gluten free sprinkles.
- Swirl in some milk chocolate!
Tips and Recipe FAQ:
The easiest way to crush candy canes is to unwrap them and put them into a zipper plastic bag. Press the air out and seal it. Use a wooden or rubber hammer to crush the candy canes.
The secret to melting white chocolate so it doesn't burn is to melt it in a double boiler, or in the microwave at short 20 second intervals. Always stir frequently.
To test for doneness, insert a toothpick into the center of the brownies. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the brownies need to bake longer.
These brownies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
More gluten free peppermint recipes:
- Easy Gluten Free Chocolate Mint Cake
- Peppermint Rocky Road Fudge
- Gluten Free Mint Chocolate Chip Cake
- Gluten Free Peppermint 7 Layer Bars
I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
📖 Recipe
Gluten Free Peppermint Brownies
Ingredients
- 2 cups gluten free flour blend * see note
- 1 teaspoon baking powder aluminum free
- ¼ teaspoon salt
- 1 cup sugar
- ¼ cup brown sugar
- 5 eggs size large
- 8 tablespoons butter melted
- ¼ cup light oil
- 2 teaspoons peppermint extract
- 8 ounces white chocolate chips melted
Topping:
- ⅓ cup candy canes crushed
- ½ cup white chocolate chips melted
Instructions
- Preheat the oven to 350º F.
- In a large bowl, mix your dry ingredients and whisk to blend.
- In a smaller bowl, add the butter and white chocolate chips and heat in the microwave until the white chocolate is melted. Allow to cool until it is warm. Add hte rest of the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix.
- Line a 9x13 baking pan with parchment paper and pour the brownie batter into the pan. Smooth the top so that the batter is evenly dispersed around the whole pan.
- Bake for 30 minutes.
- Remove the brownies and insert a toothpick into the middle. If hte toothpick comes out with just a few moist crumbs, it is finished baking. If you see batter, you will need to bake them a little longer.
- Allow the brownies to cool on a cooling rack.
- In a microwave, melt the white chocolate at 30 second intervals, stirring between each interval to prevent burning.
- Place the candy canes into a zip style bag and crush them with a hammer or pot.
- Drizzle the white chocolate over the brownies, then sprinkle the crushed candy canes. Enjoy!
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To test for doneness, insert a toothpick into the center of the brownies. If the toothpick comes out with a few moist crumbs, it is done baking. If you see batter, the brownies need to bake longer.
- These brownies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
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