1 cup gluten-free all-purpose flour blend with xanthan gum
1/2 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon peppermint extract
1/2 cup semi-sweet chocolate chips
1/4 cup crushed candy canes or peppermint candies
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease an 8×8 inch square baking pan with butter or oil, and line it with parchment paper, leaving a little overhang on the sides to make it easier to lift the brownies out later.
In a medium-sized mixing bowl, whisk together the gluten-free flour, cocoa powder, instant espresso powder, and salt. Make sure there are no large lumps of cocoa remaining, as this ensures a smooth batter.
In a separate large bowl, whisk the melted butter and granulated sugar together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract and the peppermint extract until the mixture is glossy.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined, being careful not to overmix the batter. Gently fold in the semi-sweet chocolate chips.
Pour the batter into the prepared baking pan and spread it evenly into the corners. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Avoid overbaking to keep them fudgy.
Immediately after removing the pan from the oven, sprinkle the crushed candy canes over the top of the warm brownies. The heat will help them stick. Let the brownies cool completely in the pan before lifting them out and slicing into squares.
