1 cup gluten-free 1:1 baking flour blend (with xanthan gum)
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup granulated white sugar
1/2 cup packed light brown sugar
3 large eggs, at room temperature
3/4 cup unsalted butter, melted and slightly cooled
2 teaspoons alcohol-free vanilla extract
1 teaspoon peppermint extract
2 tablespoons instant espresso powder
1 cup semi-sweet chocolate chips
1/2 cup crushed candy canes or peppermint candies
Instructions
Step 1: Preparation and Oven Setup: Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides to make it easy to lift the brownies out once they are baked. Lightly grease the parchment with a bit of butter or oil to ensure nothing sticks.
Step 2: Whisk the Dry Ingredients: In a medium-sized mixing bowl, sift together the gluten-free flour, unsweetened cocoa powder, salt, and instant espresso powder. Sifting is an important step to remove any lumps from the cocoa and ensure the coffee flavor is evenly distributed throughout the batter.
Step 3: Combine Sugars and Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition until the mixture looks glossy. Stir in the alcohol-free vanilla extract and the peppermint extract.
Step 4: Mix the Batter: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined, being careful not to overwork the batter. Once the flour is mostly incorporated, fold in the chocolate chips. The batter will be thick and dark.
Step 5: Bake the Brownies: Spread the batter evenly into the prepared baking pan. Bake for 25 to 28 minutes. You will know they are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached. Do not overbake, as they will continue to set as they cool.
Step 6: Add the Festive Topping: Immediately after removing the pan from the oven, sprinkle the crushed candy canes over the top of the hot brownies. Press them down very gently so they stick to the surface. Allow the brownies to cool completely in the pan before slicing into squares.
