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5 from 1 vote

Dairy Free Gluten Free Peppermint Brownies

A delicious fudgy brownie with the perfect marriage of rich chocolate and just enough subtle peppermint flavor.
Servings 12
Prep Time 10 mins
Cook Time 45 mins


  • 1 cup gluten free 1 to 1 flour I used Bob's Red Mill
  • 3/4 cup cocoa powder
  • 1/4 tsp salt
  • 1 1/2 cup sugar
  • 14 tbsp unsalted plant based butter Melted. See notes for substitutions.
  • 1 tbsp vanilla extract
  • 3/4 tsp peppermint extract
  • 3 large eggs
  • 3/4 cup semi sweet chocolate chips
  • 1 candy cane crushed


  • Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper.
  • In a large mixing bowl, stir together all of the dry ingredients.
  • Create a well in the middle of the dry ingredients and add in your wet ingredients. Mix the batter just until it's moist and well combined.
  • Gently fold in your chocolate chips. You can also fold in half of your candy cane if you'd like, or save the whole thing to sprinkle over the top. I like to sprinkle mine over the top for a festive look.
  • Add your batter to your prepared baking pan, and sprinkle the top with the crushed candy cane.
  • Bake your brownies for about 45 minutes. Depending on the brand of flour you use, the baking time will vary. I start checking mine at about 20 minutes. A cake tester should come out with a bit of batter on it, but it shouldn't be raw.
  • Once the brownies are cooked through, let them cool in the pan on a wire baking rack.
Calories: 349kcal
Course: Dessert
Cuisine: American


Calories: 349kcal | Carbohydrates: 43g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 2g | Cholesterol: 42mg | Sodium: 174mg | Potassium: 166mg | Fiber: 4g | Sugar: 31g | Vitamin A: 65IU | Calcium: 28mg | Iron: 2mg