Gluten-Free Mint Chocolate Chip Brownies
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
16
Gluten-Free Mint Chocolate Chip Brownies
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These super fudgy gluten-free mint chocolate brownies couldn’t be simpler and are a perfect Christmas treat!
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Ingredients
- 1 cup buckwheat flour for a gluten-free version or whole wheat flour (for a non-GF version)
- ¾ cup Dutch-process cocoa powder sifted if lumpy
- ¼ teaspoon salt
- ¾ cup unsalted butter melted and cooled slightly, or coconut oil; 1 tablespoon
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract pure
- 2 teaspoons peppermint extract
- 3 egg room temperature, large
- 1 ¼ cups semi-sweet chocolate chips or other add-ins
Instructions
- Preheat the oven to 350°F and line an 8"x8" pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla and peppermint extracts. Once combined, add the eggs one at a time, and stir just until combined.
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 1 cup chocolate chips.
- Pour the batter into the prepared pan and bake for 16-20 minutes or until the brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center or sides will come out wet. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Sprinkle 1/4 cup additional chocolate chips on top, if desired.
- Let cool completely and then cover and store at room temperature for up to 4 days.
Notes
- * I prefer to use refined coconut oil, which has no coconut taste or smell. If you use unrefined coconut oil, these will likely have some coconut flavor to them.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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