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.