I love my cousins. Every single one of them. There’s something about cousins: it doesn’t matter how long it’s been since you last saw each other, you can always pick right back up where you left off. The jokes, the funny family stories, the silly things you used to do together as kids…it all comes back with just one hug between cousins.
I always miss my cousins, but I especially miss them at Christmas. I’m blessed to have some awesome Maryland cousins, but I always miss my cousins in Florida and PR around the holidays. And because I miss them so much, I do what every baking-obsessed food blogger and older cousin should do: I send them boxes of treats. In this case, brownies…
My cousin Mollie and I are pretty similar in a lot of ways. We both study too hard, look almost identical, and are always on the lookout for a great new gluten free recipe to try. When Mollie introduced me to her new grain free lifestyle a few months ago, of course I was intrigued. Now that my family and I are kicking off the new year with grain free eating, I had to come up with a great brownie recipe we can all enjoy. And since it’s Christmas, of course I had to dress them up with crushed candy canes…
These brownies are rich and fudgy, topped with a layer of melted white chocolate, and dusted with crushed candy canes. It really is like eating peppermint bark, with a brownie base instead of the traditional chocolate. Don’t be surprised if you eat a few of them for dinner one night like I did. Ok, it was a few nights, but, trust me, it’s because these brownies are that good.
This Christmas, put a little peppermint in your life…
Peppermint Bark Brownies
Makes 12-15 brownies
- 1-1/2 cups semi-sweet chocolate chips
- 1 stick unsalted butter (or margarine)
- 2 cups sugar
- 1 cup cocoa powder
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1-1/2 teaspoons baking powder
- Pinch of salt
- 3/4 cup milk (dairy or non-dairy)
- 1/2 teaspoon peppermint extract (optional)
- 10 oz. white chocolate, melted
- 1/2 cup crushed candy canes
Pre-heat the oven to 350° and grease a 9×13 pan.
In a microwave-safe bowl, combine the chocolate chips and butter, and microwave at 30-second increments, stirring after every 30 seconds, until the chocolate and butter are melted. Stir until smooth, and set aside.
In the bowl of your standing mixer, on low, mix together the sugar, cocoa powder, almond and coconut flours, baking powder and salt until combined. Beat in the melted chocolate on medium speed until mixed into the flour mixture.
Add the milk and peppermint extract, and beat on medium speed until combined. The brownie batter will be slightly thick. Pour the brownie batter into the prepared baking pan, and use a spoon or offset spatula to smooth the top of the brownie batter and spread it to the corners of the pan. Bake the brownies at 350° for 50 minutes, until the center is slightly set. Remove from the oven and let cool completely.
Once the brownies are cool, pour the melted white chocolate on top, using an offset spatula to spread the white chocolate on top of the brownies. Immediately top with the crushed candy canes. Let the white chocolate set at room temperature (or in the fridge) before serving. Can be refrigerated or frozen before enjoying!