Alright. Let’s Talk Brownies (Gluten Free, Minty, and a Tad Moody)

So here’s the thing: these Gluten Free Dark Chocolate Peppermint Brownies aren’t just a backup sweet I bake for my celiac cousin at Christmas. Nope, these are crave-worthy even for folks who don’t give two hoots about gluten (like my uncle Pete, who once ate half a tray and proclaimed them “better than those fancy bakery ones—don’t tell your aunt”). There’s just something about that rich, fudgy dark chocolate with a bright hint of peppermint that screams holidays and—okay, yes, maybe I bake them year round. Sometimes just for me, if I’m honest.

Peppermint tends to remind me of frantic last-minute gift-wrapping, and that time I tried to make junior mints at home (don’t ask—sticky is an understatement). But these brownies always turn out comforting, no matter how haphazard the rest of my baking day goes. If you’re the type to sneak a treat straight from the pan while it’s still warm—mate, you’re in good company.

Why You’ll Love This (Even If You’re Not a GF Die-Hard)

I make this recipe when I’m feeling festive or, honestly, just want brownies without the gluten wobble. My family goes positively bonkers for the fudgy middle and that cool minty afterglow (especially if someone has ‘accidentally’ left them on the counter overnight—don’t worry, they’re still brilliant the day after). Actually, they’re so rich that you can barely tell they’re gluten free. The first time I made these, my brother asked if I’d snuck a whole box of Andes mints in. Nope—just a dash of peppermint extract!

If you’ve ever had a gluten free brownie that tastes a bit… sandy? Trust me, I’ve been there. After a few truly weird batches, I cracked the code with a combo of almond flour and brown rice flour. Oh, and if you run out of peppermint extract and contemplate using toothpaste—I’ve tried it in a pinch. Don’t. Just skip the mint that day (your taste buds will thank you).

Stuff You’ll Need (aka the Ingredient Parade)

150g (about 1 cup) dark chocolate chips or a chopped up dark chocolate bar—honestly, whatever’s on hand, but I like one that’s 70%+
1/2 cup (115g) unsalted butter (or coconut oil if you want it dairy free, though, once I used olive oil and—hmm, wouldn’t really recommend that… but it was edible?)
3/4 cup (150g) brown sugar, but I’ll swap in coconut sugar if I’m feeling virtuous (or out of sugar)
2 large eggs (room temp… or just stick em under your armpit for a minute—kidding. Kind of.)
1 tsp pure vanilla extract
1/2 to 1 tsp peppermint extract, depending on your minty mood
1/3 cup (35g) almond flour (my grandmother always insisted on Bob’s Red Mill, but honestly?)
1/3 cup (50g) brown rice flour (I’ve used oat flour in a pinch; it works, but you lose a tiny bit of chew)
3 tbsp unsweetened cocoa powder (just regular old Hershey’s is fine, but Dutch-process is extra intense)
1/2 tsp salt—don’t skip it, even if you think it’s weird in brownies!
Optional: A handful of chocolate chunks, crushed peppermint candies, or even a few chopped walnuts if you’re feeling wild

How To Do It (I Promise, It’s Not Fussy)

Preheat your oven to 350°F/175°C. Line an 8×8 inch baking tin with parchment (or just butter it and hope for the best—I always default to parchment because life’s too short for stuck brownies).
Toss your chocolate and butter (or coconut oil) in a microwave safe bowl and nuke it in 20 second bursts, stirring between, until smooth and glossy. No microwave? Bain-marie works great too; just watch you don’t get water in the bowl (been there… seized chocolate is sad chocolate). This is where I usually swipe the spatula for a taste. For quality control purposes.
Whisk in the sugar while the chocolate mixture’s still a bit warm; it’ll give you that shiny top. Then beat in the eggs, vanilla, and peppermint extract. Don’t panic if it looks grainy; honestly, it usually smooths out with a little elbow grease.
Sprinkle in the almond flour, brown rice flour, cocoa powder, and salt. Fold gently—no need to manhandle it. Add in any extras (like those chocolate chunks or peppermint bits) at the last second.
Pour/spread that luscious batter into your prepared tin. It might look a bit thick. That’s what we want!
Bake for 22–27 minutes, or until just set around the edges and ever-so-slightly jiggly in the middle—this is important; if you bake till totally firm, you’ll lose that fudge factor. (On second thought, check at 20 if your oven runs hot. Or, if you’re my neighbor, just guess and hope. She says that’s half the fun.)
Let them cool—at least a little. Otherwise, they’re molten and you’ll regret it (ask my tongue from 2018).

Random Notes (Because I Learned The Hard Way)

Using only almond flour works but, honestly, gives more of a “cake” vibe than “brownie”—I quite like the half and half mix.
The crackly top depends on whisking the sugar in while it’s warm. I’ve tried skipping this step (was feeling lazy once)—no crackle.
I think they taste even punchier the next day. If, by some miracle, they’re still around.
If your brownies come out super dry, your oven’s probably a bit fierce. Try lowering it by 10 degrees next time.
And yes—if you want to sprinkle some flaky salt on top, absolutely do.

If You Feel Like Messing With the Recipe…

I’m a chronic tinkerer. Once I swapped in white chocolate for half and, honestly, too sweet for me, but my little niece LOVED it (kids, right?). Oh, and skipping the peppermint makes them super versatile—suddenly, they’re just deep dark brownies, no festive commitment required.

I also tried swirling some peanut butter on top once, figuring “let’s see what happens.” It looked cool, tasted okay, but the textures did NOT get along (felt a bit like two recipes having an awkward first date). YMMV!

Equipment List (But Don’t Panic)

8×8 inch baking tin—though a 9 inch round will work if that’s what’s rattling in your cupboard
Mixing bowls—two if you’re separating wet and dry
A whisk or sturdy spoon (I’ve used a wooden spoon, honestly)
Microwave or double boiler for melting
Parchment paper, or just an oiled tin if you fancy living on the edge

Sidebar: Don’t have an electric whisk? Your arm strength plus a bit of tenacity is fine. Call it your pre-brownie workout.

Gluten Free Dark Chocolate Peppermint Brownies

Keeping Them Fresh (Or Not, Because They Disappear)

Honestly, in my house it never lasts more than a day. But, if you’re blessed with leftovers, seal ’em in an airtight container at room temp for up to 3 days. Or stash in the fridge if you like a chilly, almost truffle-textured bar (my daughter swears by it—she’s not wrong).

You can freeze them, cut into squares and wrapped in foil, for a sneaky stash. Just defrost before eating or, y’know, nibble frozen if you’re that sort of person.

My Favorite Ways to Serve ‘Em

I tend to go old-school: cut big, clumsy squares and serve with hot coffee (or, if I’m feeling posh, a dash of cold brew poured over vanilla ice cream with a brownie plonked on top—sorta like this idea from Serious Eats). At Christmas, I sprinkle a bit of crushed candy cane and call it festive. My brother dunks his in peppermint schnapps when he thinks no one’s looking.

Pro Tips (aka, Oops Moments I’ve Survived)

I once tried rushing the cooling step and cut warm brownies—a big hot fudgey mess (still delicious, promise, but unphotogenic if you’re into that kind of thing).
Don’t overbake! If you’re unsure, err on the side of slightly underdone; they firm up as they cool (promise, you won’t get weird goo).
Actually, I find it works better if you let the eggs come to room temp. Cold eggs can seize your chocolate, which sounds dramatic but happens.
If you’re out of brown rice flour, I’ve tried oat flour as I said—but coconut flour made them crumbly and a bit like eating sand. Wouldn’t do again.

Questions I Actually Get Asked (For Real)

Can I swap out the almond flour for all-purpose GF blend?: Yeah, you can, though the texture’s a wee bit less fudgy—still tasty though. I had a friend use King Arthur’s and said it worked fine. Don’t make ’em too dry!
Is there a way to make these vegan?: I’ve tried flax eggs; it works if you go heavy on the chocolate chips for richness. Or check out this vegan GF brownie advice at Minimalist Baker.
That much chocolate? Is it bitter?: Not really! The sugar balances it out. But if you’re nervous, sneak in a tablespoon extra sugar, or use semi-sweet chips.
Why don’t mine get a shiny top?: Whisk the sugar into warm chocolate! Otherwise, the future is matte brownies. Also, don’t overstir at the end.
Do you think peppermint is too Christmassy?: Maybe to some, but honestly, a minty treat in July is rebellious in the best way.

To sum up? These brownies are equal parts comfort, chocolate bomb, and magical cure for dreary days. Good luck not eating them before they cool. If you do, well, you’re in excellent company. And if you want more GF baking guidance (I sure did when I started), King Arthur Baking has a solid primer. Now, time to grab the baking tin—you’ll probably want seconds.

Gluten Free Dark Chocolate Peppermint Brownies