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  • Gabi Frohlich

Peppermint Hot Cocoa Brownies

Fluffy yet rich gluten-free peppermint brownies filled with dark chocolate, marshmallows and peppermint candies!


 

Peppermint Hot Cocoa Brownies

Gluten-Free, Dairy-Free

Serves 9-12

Ingredients

  • 2 c almond flour

  • ¼ c cocoa powder

  • 6 tbsp white granulated sugar

  • 1 ½ tsp baking soda

  • ½ tsp xanthan gum

  • ¼ tsp espresso powder

  • 1 tsp kosher salt

  • c almond milk

  • ¼ c coconut oil, melted

  • 3 tbsp maple syrup

  • 2 eggs

  • ½ tsp pure peppermint extract

  • ¼ tsp pure vanilla extract

  • ½ c dark chocolate, chopped or chips

  • ½ c mini marshmallows

  • c crushed peppermint candies

  • powdered sugar to top

Directions

  1. Preheat the oven to 350 °F and grease a 8x8" baking pan.

  2. In a medium bowl, whisk together the almond flour, cocoa powder, sugar, baking soda, xanthan gum, espresso powder, and salt (trying to eliminate as many potential almond flour and/or cocoa powder clumps as possible; you make optionally sift the ingredients through a fine mesh strainer to do so, but a few small clumps are ok).

  3. In a separate bowl, whisk together the rest of the ingredients (except for the dark chocolate, marshmallows, and crushed peppermint candies).

  4. Add the wet ingredients to the dry and fold together until just combined.

  5. Then, fold in the dark chocolate, marshmallows, and crushed peppermint candies until they are evenly incorporated throughout the mixture.

  6. Pour the batter into your pre-greased pan and bake for 35 to 40 minutes or until a toothpick comes out with a wet crumb from the center and the center does not jiggle (remember, these brownies are gluten-free, so they bake a little differently than "gluten-full" brownies!).

  7. Allow the brownies to cool completely before topping with a dusting of powdered sugar and enjoying!

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