Peppermint brownies

Some of the earliest memories I have are making peppermint brownies with my mom and licking the paddle attachment of our new KitchenAid so clean it didn’t need to see the dishwasher. As I grew up, every time I make these brownies I am taken back to that moment. So for the holiday seasons, these brownies are a recurring treat we like to keep in stock.

Ingredients

• 1 ½ cup Gluten free flour
• ½ tsp salt
• ½ tsp baking powder
• ½ tsp xanthan gum
• 3 large eggs
• 170 ounces of dark semi-sweet baking chocolate
• ½ cup butter
• ¾ cup sugar
• ½ tsp vanilla extract
• 3 tsp peppermint extract (more or less depending on taste)
• ½ cup milk
• Choice of nuts 

Directions

• Preheat oven to 350°F
• Grease a 9-inch baking pan with grapeseed oil and line with parchment paper
• In a bowl combine flour, baking powder, salt, and xanthan gum.
• In a double boiler melt the chocolate and butter until it is smooth
• In the mixer bowl add the sugar and the melted chocolate and beat on low speed for 5 minutes, until the sugar starts to dissolve.
• Add the eggs one by one while continuing to beat.
• Once the eggs are incorporated, spoon in the flour mixture. Alternating with the milk when the batter gets too thick.
• Pour the batter into the prepared pan and smooth the top, tap the pan on the counter to get rid of any air bubbles.
• Sprinkel walnuts or macadamia nuts on top and back for 30-40 minutes until a toothpick inserted in the center comes out clean.