• Katherine Arthurs

Mocha Gluten Free Peppermint Patty Brownies

These are a real treat. The rich espresso and semi sweet chocolate all melted together. The surprise peppermint in the middle. They are moist, perfectly rich and basically the ultimate brownie!

The brownie base is a classic. Melting butter and chocolate together. Then whisking the sugar and eggs in. It's makes the perfect batter - custard like and oh so rich. Lastly, the extra chocolate on top, really seals the deal. You can never have too much chocolate - can you?

Use this as a base and add in any other candy (oh, Reese's peanut butter cups would be a treat) or make just a classic brownies but add in a flavorful extract. Orange would be amazing - adding just the perfect hint of flavor with the chocolate. Caramel and Almond are great with chocolate too.

I love, cutting into the middle of these and sneaking a view of the peppermint in the middle. If you cut them right you will have a peppermint patty in the middle of each brownie square. But we aren't here for formality - just cut as you wish and they will still be equally delicious.

Don't worry, these aren't dry or crumbly. They hold together perfectly - don't even need a napkin or a plate. Grab a slice and go!

I might just have said that "these are my best brownies yet". Yes I said that. These are very good. You will just have to be the judge.

If you make them, remember to tag me at #whitesparrowfoodco or post a picture. Can't wait to see what you make.

Mocha Gluten Free Peppermint Patty Brownies

8 tablespoons salted butter (1 stick), plus more for greasing the pan

10 oz. semi sweet chocolate chips, divided

1 cup sugar

3/4 teaspoon salt

1 teaspoon espresso powder

3 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup gluten free flour blend (I used Bob's Redmill)

1/4 cup unsweetened cocoa powder

12 peppermint patties

Preheat your oven to 350F. Line a 8 inch baking pan with parchment paper - let it overhang on the sides. Butter the parchment paper and set aside.

Place about 3 inches of water in a saucepot and place on the stove over medium heat. Set a heatproof bowl over the saucepot. Add the butter and 8 oz. of chocolate chips to the bowl. Stir occasionally with a rubber spatula until it is just melted, about 3-4 minutes.

Remove from the heat. Whisk in the sugar and salt. Then whisk in the eggs, one at a time. Stir in the vanilla.

Carefully add in the flour and cocoa powder. Whisk until it's smooth and you don't see any flour or cocoa powder.

Spread 1/2 of the batter into the bottom of the prepared pan. Arrange the peppermint patties in a single layer - I did 3 rows of 4 patties. Top with the remaining batter - smooth over the top and extend to the edges of the pan. Make sure to cover all the peppermint patties.

Bake for 40-50 minutes or until a toothpick or knife comes out clean from the center. Sprinkle the remaining 2 oz. of chocolate chips over the top of the brownies. Cool completely in the pan - about 40 minutes.

Slice into squares and enjoy.

*Hint: to speed up the cooling process, place the pan in your refrigerator.

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