These peppermint mocha brownies gluten-free are a chocolate lover’s dream!
Dark chocolate chips melt with butter, then mix with coconut sugar, eggs and both vanilla and peppermint extracts.
After folding in gluten-free flour and cocoa powder, crushed peppermint bark gets sprinkled on top before baking.
For extra fudginess, they should be pulled from the oven a minute early.
They’re perfect for holiday gatherings or a personal chocolate emergency stash.
Some game-changing substitution ideas follow!
Ingredients
- Gluten-free flour
- Dark chocolate chips
- Butter
- Coconut sugar
- Eggs
- Vanilla extract
- Peppermint extract
- Cocoa powder
- Crushed peppermint bark
Recommended Tools
Baking these delicious Peppermint Mocha Brownies is so much easier when you have the right tools on hand. From melting chocolate to achieving that perfect gooey texture, these kitchen essentials will help you create brownies that look and taste amazing every time.
- 8×8 Baking Pan:
The exact size specified in the recipe for perfectly thick, gooey brownies with the right baking time.
- Microwave-Safe Bowl:
Essential for melting the chocolate chips and butter together without burning them.
- Whisk:
Makes incorporating the sugar, eggs and extracts into the chocolate mixture smooth and lump-free.
- Silicone Spatula:
Perfect for folding in the flour and cocoa powder gently while scraping down the sides of your bowl.
- Cooling Rack:
Allows your brownies to cool properly before slicing, which is crucial for that fudgy texture.
- Airtight Container:
Keeps your finished brownies fresh for days or ready for freezing as mentioned in the recipe.
Instructions for peppermint mocha brownies gluten-free
Let’s get these delicious brownies in the oven! Start by melting 1 cup of dark chocolate chips with ½ cup of butter until smooth and glossy. This is your chocolatey foundation for brownie magic!
Whisk in ¾ cup of coconut sugar until well combined. The mixture might look a bit grainy, but don’t worry – that’s totally normal!
Now for the wet ingredients! Add 2 eggs and 1 extra yolk (that’s your secret to fudginess!), 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract. Mix until everything is beautifully incorporated. Your kitchen should be smelling amazing right about now!
Gently fold in 1 cup of gluten-free flour and ½ cup of cocoa powder. Don’t overmix here – just stir until no dry spots remain.
Then throw in those extra chocolate chips for pockets of melty goodness throughout your brownies!
Pour this dreamy batter into an 8×8 baking pan and sprinkle crushed peppermint bark over the top. Talk about a festive finish!
Bake for 22-25 minutes at 350°F. Remember, the toothpick test doesn’t work well for gooey brownies – they’ll continue to set as they cool.
For extra fudgy brownies (and who doesn’t want that?), pull them out closer to the 22-minute mark!
Let them cool completely before slicing. I know it’s torture to wait, but your patience will be rewarded with perfect squares instead of a crumbly mess!
Store these beauties in an airtight container, or freeze them for a chocolate emergency stash later. Your future self will thank you!
Pro Tips
For the perfect fudgy texture in your peppermint mocha brownies, remove them from the oven 1-2 minutes earlier than the recipe suggests, as they’ll continue cooking slightly as they cool.
Substitutions & Variations
These peppermint mocha brownies can be customized in countless ways while maintaining their decadent chocolate-mint flavor profile and gooey texture.
- Dairy-Free Version: Substitute the butter with coconut oil or vegan butter and use dairy-free chocolate chips for a completely plant-based treat
- White Chocolate Swirl: Add 1/3 cup melted white chocolate swirled into the batter before baking for a striking visual contrast and creamy flavor
- Espresso Boost: Mix in 1 tablespoon of instant espresso powder with the dry ingredients to intensify the mocha flavor without adding liquid
- Nut Butter Ripple: Swirl 1/4 cup of melted peanut butter almond butter or cashew butter through the batter before baking for added richness
- Candy Cane Topping: Replace the peppermint bark with crushed candy canes sprinkled on top during the last 5 minutes of baking for a festive look
- Boozy Edition: Add 2 tablespoons of peppermint schnapps or coffee liqueur to the wet ingredients for an adults-only version with subtle complexity
Leftovers & Storage Tips
Although these peppermint mocha brownies rarely last long in my house, proper storage ensures they’ll maintain their gooey texture and vibrant flavor when you do have leftovers.
Keep them in an airtight container at room temperature for up to 3 days.
For longer storage, pop them in the freezer! Just wrap individual pieces in plastic wrap first.
Trust me, future-you will be thrilled to discover a forgotten chocolate-mint treasure!
Bake Today
Peppermint Mocha Brownies
Rich, gooey gluten-free brownies with delicious peppermint mocha flavor.
- 1 cup gluten-free flour
- 1 cup dark chocolate chips
- ½ cup butter
- ¾ cup coconut sugar
- 2 eggs, 1 yolk
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ cup cocoa powder
- Extra chocolate chips
- Crushed peppermint bark
- Melt chocolate chips and butter.
- Whisk in sugar.
- Add eggs, yolk, vanilla, and peppermint.
- Fold in flour and cocoa.
- Stir in extra chocolate chips.
- Pour into 8×8 pan, top with peppermint bark.
- Bake 22–25 minutes at 350°F.
- Cool before slicing.
