Friday, November 11, 2011

Peppermint Fudge Brownies

Peppermint Fudge Brownies
makes 14-18

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.


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 :).