1/2 cup gluten-free all-purpose flour blend (with xanthan gum)
1/2 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/4 cup crushed candy canes for topping
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line an 8 by 8 inch square baking pan with parchment paper, leaving a slight overhang on the sides to make it easier to lift the brownies out later. Lightly grease the parchment with a small amount of butter or oil to ensure nothing sticks during the baking process.
In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together until the mixture is smooth and well combined. Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract and the peppermint extract until the liquid base is fragrant and glossy.
Sift the gluten-free flour blend, cocoa powder, instant espresso powder, and salt into the wet ingredients. Using a spatula, gently fold the dry ingredients into the butter mixture. Be careful not to overmix, you want to stir just until no large streaks of flour remain to keep the texture fudgy rather than cakey.
Gently fold in the semi-sweet chocolate chips. Pour the batter into your prepared baking pan and spread it evenly into the corners using your spatula. Place the pan in the center of the oven and bake for 22 to 25 minutes. The edges should be set, but the center should still have a very slight wiggle to ensure a moist interior.
Remove the pan from the oven and immediately sprinkle the crushed candy canes over the top of the hot brownies. This allows the candy to adhere slightly as the brownies cool. Let the brownies cool completely in the pan before using the parchment paper handles to lift them out. Slice into 16 squares and enjoy your Christmas treat.
