These Flourless Peppermint Chocolate Brownies are incredibly chewy, fudgy and full of chocolate and drizzled with white chocolate. They are SO decadent!Flourless peppermint chocolate brownies on a wood table.

This weekend was one of most exciting ones for me and Jessica in the Kitchen – I won a special award for my contribution to food blogging in Jamaica! I shared photos on my Facebook page so please definitely check those out!  Being awarded was such an honour, and reminded me at the core, why I love Jessica in the Kitchen and why I show up every week to post here.

What better way to celebrate than with these brownies?

 

Stack of peppermint chocolate brownies on a wooden table top.

When I think of Christmas, I automatically think of PEPPERMINT and CHOCOLATE. Well, I think of chocolate all the time, but it does seem to fit so perfectly in this scenario. This is my most beloved brownie recipe aka the BEST brownies titled by dozens of folks, that I created about 4 years ago and have been using whenever I need to make brownies ever since. They’ve been compared to Ghirardelli Brownies! I can’t make this stuff up.

My usual recipe was made with all purpose flour and I wanted to revolutionise it so that you could get flourless brownies and brownies that are still thick, chewy and fudgy all at the same time. Guess what? It happened, and I couldn’t be more pleased with the results. Oats have been a true friend to me on this blog and have helped with removing flour from recipes and replacing them with ground up oats. That’s exactly what I did here – I upped the dry quantity from ¾ cup to 1 cup of oat “flour” since oats absorb liquid so much and ensured to use rolled oats since I still wanted thick brownies. I’m incredibly impressed with the results.

A batch of peppermint chocolate brownies on a wooden table.

The oats worked even better than I thought and you won’t even realise. They created beautifully tall thick and chewy peppermint chocolate brownies that were fudgy all at once, while being offset with the Christmas addition of peppermint extract. This is in no way a sponsored post, but I do believe that the best brownies are made with chocolate chips and not cocoa powder, and Ghirardelli chocolate chips/baking chips are the best ones to use. Seriously, I have used every single time and none have produced results like those have. After I took one (okay ten) bites my teeth sunk deep and I was hit by every flavour all at once in the most delightful way. It’s healthier comfort food, but some AMAZING comfort food nonetheless.

So, now that we’re done obsessing over the brownie itself, the white chocolate candy cane topping. I knew most recipes have an entirely new layer on top but I really wanted the brownies to shine through without making this dessert too much. I melted some white chocolate mixed with a drop of peppermint extract, drizzled it on top and sprinkled crushed candy canes on top. It seems so simple (and it is) but it creates such a flavour explosion in your mouth that I dare you to make these and only eat one.

Christmas is so close and these peppermint chocolate brownies need to be made in your kitchen. Whip up two batches so you can gift one, and eat one all by yourself.

A batch of chocolate brownies on a wooden table.

 

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If you try these Chocolate Peppermint Brownies (Gluten Free) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

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If you try this Flourless Peppermint Chocolate Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

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Peppermint brownies topped with white chocolate and candy canes.

Peppermint Brownies

Servings: 9 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
These rich and fudgy Peppermint Brownies are finished with festive candy canes and a white chocolate drizzle for the perfect holiday treat! 
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Ingredients

  • 1 cup chocolate chips, melted for batter, (188g)
  • 1 cup all purpose flour, (133.75g)
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 2 flax eggs, Learn how to make a flax egg or see notes* OR Two Bob's Red Mill Egg Replacer, my preferred choice
  • ¾ cup brown sugar, or cane sugar or coconut sugar, (158g)
  • ½ teaspoon peppermint extract
  • ½ cup melted coconut oil, or any other neutral oil, (100g)
  • ¼ cup water
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips, unmelted for mix-ins, (188g)

WHITE CHOCOLATE CANDY CANE TOPPING:

  • ¼ cup white chocolate, (32g)
  • ½ teaspoon coconut oil
  • a small drop of peppermint extract
  • 2 crushed candy canes

Instructions 

  • Preheat oven to 325°F/160°C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
  • In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the flax eggs, peppermint extract, sugar and oil and mix until combined for about 2 minutes. If you have a hand mixer, really whip it all together on high speed, or by hand very vigorously. Add the water and the vanilla extract and mix.
  • Add the dry mixture from earlier to the wet mixture along with the melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes.
  • When finished, remove from oven and allow to cool completely in the pan on a wire rack.
  • After brownies have cooled, Prepare white chocolate candy topping. Drizzle over brownies then sprinkle candy canes on top.
  • Slice into 9, 12 or 16 slices. Enjoy!

WHITE CHOCOLATE CANDY CANE TOPPING:

  • Melt 1/4 cup white chocolate in the microwave for 30 seconds. Stir in coconut oil and peppermint extract and mix until smooth. Place in a ziplock bag and cut off a corner.

Notes

  • *Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up. Since flax meal has natural oils in it, it can produce a slightly oil bottom, so I would highly recommend using the egg replacer if you can! I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results
    are phenomenal! I make two eggs as per the package instructions!
  • TO MAKE GLUTEN FREE: You can use gluten free all purpose flour mix.
  • VERY important notes re the brownies: It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I highly recommend chocolate chips with cocoa butter as a primary ingredient for that crackly top (I love enjoy life or Guittard dairy free chips
    for this).
  • Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
  • The pan size makes a huge difference! If you do not use an 8×8 pan, e.g. if you use
    smaller, your brownies will not be ready in the right amount of time. If you use a larger pan, they will be ready faster.
  • PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway
    through cooling with a plastic knife.
  • Ensure your oven is properly calibrated, and remember your brownies will not be
    properly set until they are cooled down.
Calories: 458kcal, Carbohydrates: 56g, Protein: 5g, Fat: 28g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 169mg, Potassium: 69mg, Fiber: 4g, Sugar: 39g, Vitamin A: 1IU, Vitamin C: 0.03mg, Calcium: 83mg, Iron: 4mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Desserts
Author: Jessica Hylton