2/3 cup fine brown rice flour (Bob's Red Mill. I've found that other brands are too grainy.)
2/3 cup tapioca starch (also Bob's)
3/4 cup unsweetened cocoa powder
1 1/2 tsp coarse sea salt
1/2 tsp xanthan gum
4 large eggs, at room temp
1 1/2 sticks melted unsalted butter
2 cups sugar
3/4 cups heavy cream
1 tsp vanilla extract
1 cup semisweet chocolate chips, melted
For the topping:
14 peppermint Ghirardelli peppermint bark squares*
1-1 1/2 cups peppermint candies, chopped (I actually found these already chopped up in the baking aisle @ HEB.)
*I don't believe they have gluten. I haven't had problems with them.
Instructions:
In a large bowl, cream sugar with eggs and melted butter. Stir in cocoa; mix in vanilla extract and heavy cream.
Mix together flours, xanthan gum, and salt in a medium bowl.
Melt chocolate chips, then slowly stir them in with wet ingredients.
Slowly mix in the dry ingredients with the wet ingredients, mix well.
Pour brownie batter into a greased 3 quart baking dish.
Break up Ghirardelli chocolate mints. Arrange over the brownie batter.
Bake in a preheated 350 degree on the middle rack for 30 MINUTES.
Sprinkle over a cup of chopped peppermint candies. BAKE 10 MORE MINUTES on middle rack.
Allow to cool completely before slicing brownies (otherwise it'll be messy :).
