Indulge in Irresistible Flourless Peppermint Chocolate Brownies: Your Ultimate Gluten-Free Holiday Treat
Prepare yourself for an extraordinary dessert experience! These Flourless Peppermint Chocolate Brownies are nothing short of spectacular. Each bite delivers an incredibly chewy, intensely fudgy, and rich chocolate flavor, beautifully complemented by a delicate drizzle of white chocolate and a festive sprinkle of crushed candy canes. They are truly SO decadent and represent the pinnacle of holiday indulgence.
The past weekend marked a truly special milestone for both me and Jessica in the Kitchen. I was deeply honored to receive a special award recognizing my contributions to food blogging in Jamaica! I shared many joyful photos from the event on my Facebook page, and I encourage you to take a look to share in the celebration. Being presented with such an award was an immense privilege and served as a powerful reminder of the passion that fuels Jessica in the Kitchen and why I am committed to sharing new recipes with you every single week.
And what could be a more perfect way to celebrate such an exciting achievement than by sharing these glorious brownies with you?
The Perfect Holiday Flavor Combination: Peppermint and Chocolate
When the festive season rolls around, my mind instantly goes to the quintessential holiday pairing: peppermint and chocolate. While chocolate is a year-round obsession for me, its cool, refreshing essence combined with rich cocoa just screams “Christmas!” These brownies perfectly capture that magical duo. The foundation of this recipe is my most beloved brownie base, hailed by countless readers as the BEST brownies they’ve ever tasted, even drawing comparisons to renowned Ghirardelli brownies. This tried-and-true recipe was developed about four years ago, and it’s been my go-to ever since. I truly couldn’t invent these accolades!
Revolutionizing the Classic: Introducing Flourless Perfection
My original, cherished brownie recipe typically calls for all-purpose flour, but I was determined to transform it. My goal was to create a truly flourless brownie that still retained the signature thick, chewy, and intensely fudgy texture that everyone loves. And guess what? Mission accomplished! I couldn’t be more thrilled with the results. Oats have become an incredible ally in my kitchen, proving to be an excellent replacement for traditional flour in many recipes, especially when finely ground into “oat flour.”
For this flourless rendition, I adjusted the dry ingredient quantity from ¾ cup to a full 1 cup of ground oat flour. This increase accounts for oats’ natural ability to absorb more liquid compared to wheat flour, ensuring the brownies maintain their desired thickness and density. It was crucial to use rolled oats for grinding, as they contribute to the robust structure of these decadent treats. The oats performed even better than I anticipated, creating beautifully tall, thick, and chewy peppermint chocolate brownies that are incredibly fudgy. You won’t even realize they’re flourless! The addition of peppermint extract perfectly offsets the richness, infusing a delightful Christmas flavor into every bite.
The Secret to Superior Brownies: Quality Chocolate Chips
While this isn’t a sponsored post, I genuinely believe that the best brownies are made with high-quality chocolate chips, not cocoa powder alone. For unparalleled results, I wholeheartedly recommend Ghirardelli chocolate chips or baking chips. I’ve experimented with various brands over the years, and none have consistently delivered the same depth of flavor, perfect melt, and desirable crackly top like Ghirardelli. The moment I took my first (okay, tenth!) bite, my teeth sank deep into the luscious texture, and a wave of delightful flavors enveloped me. These brownies truly are a healthier comfort food, yet undeniably AMAZING comfort food!
The Festive Finishing Touch: White Chocolate Candy Cane Topping
Now that we’ve sufficiently obsessed over the brownie itself, let’s talk about the divine white chocolate candy cane topping. Many recipes call for an entirely new layer on top, but I wanted the incredible brownie to remain the star, ensuring the dessert wasn’t overly complicated or sweet. My solution was simple yet incredibly effective: I gently melted some white chocolate, mixed in just a drop of peppermint extract, then drizzled it artistically over the cooled brownies. Finally, a generous sprinkle of crushed candy canes added that perfect crunch and extra burst of festive flavor. It might sound simple (and it genuinely is!), but this combination creates an explosion of flavor in your mouth that is utterly irresistible. I dare you to make these and manage to eat only one!
Why These Flourless Peppermint Chocolate Brownies Are a Must-Bake This Holiday Season
Christmas is rapidly approaching, and these peppermint chocolate brownies absolutely NEED to be made in your kitchen this year. They are the epitome of festive baking – rich, decadent, and bursting with holiday cheer. Consider whipping up two batches: one to lovingly gift to friends, family, or neighbors, and another entire batch to savor all by yourself. Trust me, you’ll want them all! Their gluten-free nature also makes them a thoughtful treat for those with dietary preferences, ensuring everyone can enjoy the magic of the holidays.
If you bake these delightful Flourless Peppermint Chocolate Brownies, please share your experience! Let me know in the comment section below, or tag me on Instagram using the hashtag #jessicainthekitchen! For more exclusive recipes and behind-the-scenes glimpses, follow me on Instagram and on Snapchat: jessinkitchen. Your feedback and shares truly make my day!
Again, if you try this Flourless Peppermint Chocolate Brownies recipe, please let me know! Drop a comment below or tag me on Instagram with #jessicainthekitchen. Don’t forget to follow me on Instagram and Snapchat: jessinkitchen for even more delicious content!
Flourless Peppermint Brownies
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Ingredients
- 1 cup chocolate chips, melted for batter, (188g)
- 1 cup oat flour, finely ground rolled oats (100g)
- 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 your oven to 325°F (160°C). Prepare an 8×8 inch square baking pan by greasing it, lining it with parchment paper, or using greased foil.
- Melt 1 cup of chocolate chips in the microwave. Heat for one minute, then stir well. If not fully melted, continue microwaving in 30-second intervals, stirring after each, until completely smooth. Alternatively, create a double boiler by placing the chocolate chips in a heat-proof bowl over a small pot of simmering water (ensure the bowl doesn’t touch the water), stirring until melted.
- In a medium-sized bowl, whisk together the oat flour, sea salt, and baking soda until evenly combined. Set this dry mixture aside.
- In a separate, larger bowl, combine the prepared flax eggs, peppermint extract, brown sugar (or chosen sugar), and melted coconut oil. Mix thoroughly for about 2 minutes. If you have a hand mixer, beat on high speed until light and fluffy; otherwise, whisk very vigorously by hand. Stir in the water and pure vanilla extract until just combined.
- Gradually add the reserved dry oat flour mixture to the wet ingredients, along with the melted chocolate chips. Stir gently for about 3 minutes until the batter is just combined and no streaks of flour remain. Be careful not to overmix.
- Fold in the remaining 1 cup of unmelted chocolate chips. Pour the brownie batter evenly into your prepared 8×8 inch square pan. Bake for 35 minutes.
- Once baked, remove the pan from the oven and place it on a wire rack. Allow the brownies to cool completely in the pan – this step is crucial for achieving the perfect fudgy texture and clean slices.
- After the brownies have cooled entirely, prepare the white chocolate candy cane topping. Drizzle the melted white chocolate mixture evenly over the brownies, then immediately sprinkle with the crushed candy canes.
- Slice the cooled brownies into 9, 12, or 16 squares, depending on your desired portion size. Serve and enjoy these incredible holiday treats!
WHITE CHOCOLATE CANDY CANE TOPPING:
- To make the topping, melt ¼ cup white chocolate in the microwave for 30 seconds. Stir in the ½ teaspoon of coconut oil and a small drop of peppermint extract, mixing until completely smooth. Transfer the melted topping to a small ziplock bag and snip off a tiny corner to create a piping bag for drizzling.
Notes
- *Making Oat Flour: To make oat flour, simply take rolled oats (old-fashioned oats) and process them in a high-speed blender or food processor until they reach a fine, flour-like consistency. Make sure to measure the required amount *after* grinding. For this recipe, 1 cup of oat flour means 1 cup of *ground* oats.
- *Flax Eggs or Egg Replacer: Flax meal is ground flax seeds. You can purchase flax meal or grind whole flax seeds yourself using a coffee grinder or a NutriBullet. Measure the tablespoon portion after the flax seeds are ground. While flax eggs work wonderfully, the natural oils in flax meal can sometimes lead to a slightly oily bottom layer. For the absolute best results and a consistently perfect texture, I highly recommend using a commercial egg replacer like Bob’s Red Mill Egg Replacer. The results I’ve achieved with it are truly phenomenal! Follow the package instructions to prepare two “eggs” worth.
- For Gluten-Free Option: This recipe is naturally gluten-free due to the use of oat flour. Ensure your rolled oats are certified gluten-free if catering to strict gluten-free diets, as cross-contamination can occur in processing.
- Very Important Notes Regarding Chocolate Choices: The type of chocolate chips you choose significantly impacts the final flavor and texture of your brownies. Do NOT use unsweetened baking chocolate, as it lacks sugar and will alter the recipe drastically. You can opt for semi-sweet or dark chocolate chips based on your preference for sweetness and chocolate intensity. I personally recommend semi-sweet chocolate chips for the batter, as they offer a balanced richness. For the mix-ins, you can stick with semi-sweet or experiment with milk chocolate or darker chocolate chips. For that desirable crackly top and rich flavor, I highly recommend using chocolate chips where cocoa butter is a primary ingredient, such as Enjoy Life or Guittard dairy-free chips.
- Oil vs. Vegan Butter: Using oil (like coconut oil) in brownies often results in a moister product compared to vegan butter. However, if you prefer to use vegan butter, you can substitute it in equal parts for the melted coconut oil. Ensure it’s fully melted before incorporating.
- Pan Size Matters: The pan size is critical for achieving the correct baking time and brownie consistency. This recipe is designed for an 8×8 inch square pan. If you use a smaller pan, your brownies will be thicker and may require more baking time. Conversely, a larger pan will yield thinner brownies that will bake faster. Always adjust baking time accordingly and watch for doneness.
- Crucial Cooling Time: PLEASE allow your brownies to cool completely in the pan on a wire rack before slicing. This is absolutely crucial for achieving those perfectly fudgy, set, and delicious brownies. Rushing this step can result in crumbly or unset brownies. Complete cooling can take approximately 2 hours. You can often slice them about halfway through the cooling process with a plastic knife if you’re eager, but full cooling is best for clean cuts.
- Oven Calibration: For consistent baking results, always ensure your oven is properly calibrated. An inaccurate oven temperature can significantly affect baking time and outcome. Remember, your brownies will not be properly set until they have fully cooled.
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.