Peppermint Fudge Brownies

It's taken me two days to post this. I spent yesterday's nap time photographing/editing the pics, and I woke up at 5:30 to hopefully finish everything up. Then I got distracted and decided to clean the car. Here I am an hour and a half later, finally posting the recipe (and I still have 2 other recipes I need to post!). I decided that at the rate I'm going, I should probably post a Christmas recipe first :).

Please excuse the delay, again. I've moved to the park. Well, I spend a couple of hours there each day, so it feels like it ;). A little munchkin I know loves to swing...and eat these chocolate brownies (well, taste them). I probably shouldn't have introduced her to chocolate this young, but I'm looking forward to baking with her in the future. I'm hoping the taste will provide enough of an incentive for her to develop an interest in gluten-free baking ;). And if not, at least I still have a taste-tester.

The toddler approves, though, so I'm sure you will too. After all, if it were up to her she would only eat blueberries and cheese. You can trust her very discriminating palate. ;)

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.

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 :).