My first recipe back in Canada is this moist, rich, thick and extremely delicious gluten-free peppermint brownies. These brownies are loaded with peanut butter, cocoa power, maple syrup, eggs and chocolate chips. And the top is just melted dark and delicious chocolate with some crushed candy canes. There you have it. This simple, easy, delicious and beautiful gluten-free peppermint brownies are about to become your favourite for the Holidays!
Gluten-free Peppermint Brownies
- 1 16 ounce (16 ounce) jar organic peanut butter
- 2 eggs
- ¾ cup of honey
- 1 tbsp vanilla extract
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp. kosher salt
- 1 cup semi sweet chocolate chips
For the topping
- 1 cup dark chocolate chips or chocolate chunks
- 1/2 cup crushed candy canes
- Pre-heat oven to 325.
- In a large bowl, pour peanut butter and mix well with a hand blender or spatula until smooth.
- Add all the remaining ingredients, except the chocolate chips and mix well to combine.
- Fold in chocolate chips.
- Grease the baking pan with cooking spray, butter or coconut oil.
- Bake for about 20-30 mins or until the brownies are cooked through.
For the topping:
- While the brownie is baking add chocolate chips in a heat-proof medium bowl and melt the dark chocolate in a microwave.
- Every 20 seconds stir the chocolate and put again in the microwave and continue repeating until the dark chocolate is melted.
- Spread evenly over the cooled brownies.
- Sprinkle some crushed candy canes on top.
- Place them in the refrigerator for 15-20 minutes or until the melted dark chocolate is set before cutting into squares.
Nutrition InformationAmount per serving (1/16) — Calories: 204, Fat: 11g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 164mg, Potassium: 55mg, Carbohydrates: 27g, Fiber: 2g, Sugar: 23g, Protein: 4g
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