New Year Peppermint Twist (Print Version)

A festive gluten-free peppermint brownie topped with creamy frosting and crushed candy canes.

# List of Ingredients:

→ Brownies

01 - 1/2 cup unsalted butter (115 g)
02 - 1 cup semi-sweet chocolate chips, gluten-free (200 g)
03 - 3/4 cup granulated sugar (150 g)
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon peppermint extract
07 - 2/3 cup gluten-free all-purpose flour blend (80 g)
08 - 1/4 teaspoon salt

→ Peppermint Frosting

09 - 1/4 cup unsalted butter, softened (60 g)
10 - 1 cup powdered sugar (120 g)
11 - 2 tablespoons milk, dairy or non-dairy
12 - 1/2 teaspoon peppermint extract
13 - 2 to 3 drops red food coloring (optional)

→ Topping

14 - 2 tablespoons crushed gluten-free peppermint candy canes

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper.
02 - In a microwave-safe bowl, melt butter and chocolate chips in 30-second intervals, stirring until smooth. Allow to cool slightly.
03 - Whisk in sugar, eggs, vanilla extract, and peppermint extract until mixture is glossy.
04 - Gently fold in gluten-free flour blend and salt until just combined.
05 - Pour batter into prepared pan and smooth the top evenly.
06 - Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely in the pan.
07 - Beat softened butter until creamy. Gradually add powdered sugar, then milk and peppermint extract, beating until fluffy.
08 - Optionally, stir in red food coloring to create a pink swirl effect in the frosting.
09 - Spread frosting evenly over cooled brownies and sprinkle crushed peppermint candy canes on top.
10 - Cut into 12 squares and serve.

# Expert Advice:

01 -
  • The brownie stays fudgy in the middle while the frosting stays perfectly creamy, creating this dreamy texture contrast that just works.
  • Gluten-free doesn't mean compromising—these taste like the real thing, which is the whole point.
  • You can make them an hour before a party and they'll be better by the time guests arrive.
02 -
  • Don't overbake these—the toothpick test matters more than the timer; every oven runs hot or cool differently.
  • Let the brownies cool completely in the pan before frosting, otherwise the frosting melts and slides right off.
  • If your frosting is too thick, add milk one drop at a time; if it's too thin, it won't hold the candy cane pieces.
03 -
  • Keep powdered sugar on hand even after mixing frosting—a sprinkle on top before serving adds a snow-covered look and extra sweetness if you like it.
  • If candy cane pieces soften before serving, place brownies in the fridge for 15 minutes to reset the frosting and crisp the topping.

Go Back