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Gluten Free Peppermint Mocha Brownies

  • Author: Browned Butter Blondie
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 24 1x
  • Category: Brownies


Rich and fudgy gluten free peppermint mocha brownies are a delicious and festive treat for the holidays.


  • 2 boxes Simple Mills Almond Flour Gluten Free Brownie Mix
  • 1 cup (2 sticks) melted butter, cooled slightly
  • 6 TBSP water
  • 4 eggs, room temperature
  • 3 tsp instant espresso powder
  • 12 tsp peppermint extract (to taste)
  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup dark chocolate
  • 1/2 TBSP coconut oil
  • 1/4 cup chopped white chocolate
  • 4 peppermint candy canes, crushed


  1. Preheat oven to 400 degrees
  2. Line a 13 x 9 inch pan with parchment paper. Spray the bottom and sides of the pan to help the paper stick to the pan.
  3. In a medium bowl, whisk together melted butter and water.
  4. Whisk in the eggs, espresso powder and peppermint extract until combined well.
  5. Add the brownie mix and chocolate chips and stir together with a wooden spoon until just combined.
  6. Spread batter in the prepared pan and use and offset spatula to level the top.
  7. Bake 20-25 minutes or until edges are set and a toothpick inserted in the center of the brownies comes out almost clean with a few crumbs or bits of chocolate remaining. Do not over bake.
  8. Remove the pan from oven and cool completely.
  9. While brownies are cooling, melt chocolate and coconut oil together in a microwave safe bowl, stirring every 30 seconds until melted and smooth.
  10. Drizzle the top of the cooled brownies with the chocolate and then sprinkle with chopped white chocolate and crushed candy canes.
  11. Cut with a sharp serrated knife.