A small batch of gluten free peppermint patty brownies combine fudgy almond flour brownies, peppermint infused butter-free frosting, and a rich chocolate shell, into one delectable Christmas treat! The gluten free brownies are pure bliss and can be cut into small candy squares or large traditional brownies.
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line an eighth size baking sheet completely with aluminum foil to cover the bottom and sides of the baking sheet. Lightly grease the aluminum foil. Note - The brownies can also be made in a 6-inch square cake pan or 9x5 inch loaf pan.
In a medium mixing bowl, add the egg, sugar, and vanilla extract. Whisk the mixture verywell for a couple of minutes until it is creamy and foamy. This helps create the crinkly and shiny brownie tops. Note - I like to mix the egg and sugar as the first step because it helps to 'dissolve' the coconut sugar. I will even go back and whisk the mix a couple of times while I'm waiting for the chocolate to melt.
Melt the chocolate - In another small mixing bowl, add the chocolate chips, butter, and coconut oil. You can either melt the chocolate over a double boiler (see Notes for details), or in the microwave in 30 second increments - stirring after each - until the chocolate chips are mostly melted. A few small chocolate lumps are ok because they will melt with the residual heat. Set aside and let cool for a couple of minutes - adding too hot of chocolate to the egg mixture and the egg will scramble.
While the chocolate is melting - In a small bowl, whisk together the almond flour, tapioca flour, cocoa powder and salt.
Pour the chocolate mixture into the egg mixture and stir until incorporated. Then sprinkle the dry ingredients over the top of the wet and stir until no dry streaks remain.
Pour the batter into the prepared baking pan and bake the brownies for 20 to 23 minutes, or until a toothpick inserted in the middle comes out mostly clean - we want a few moist crumbs for fudgy brownies.
Cool the brownies in the baking sheet set on a wire rack. The brownies must be completely cool before assembling and frosting.
Peppermint Frosting
Refrigerate the can of coconut milk overnight. This causes the coconut cream and liquid to separate in the can. We only use the cream from the can. For leftover coconut cream, use it in smoothies, overnight oats, or whipped cream.
In a small saucepan, add the coconut milk solids, solid coconut oil, and 1 tablespoon of powdered sugar. Heat over medium-low heat and stir the mix with a spatula until it has completely melted together – this should only take about 1 minute. Do not boil. The mixture will resemble a creamy soup.
Transfer the mix to a small mixing bowl and stir in the peppermint extract. Let cool to room temperature – about 10 to 15 minutes. You still want the mix to be be liquid when you add the powdered sugar. Note – You can also refrigerate it for a few minutes to speed up the cool down.
Add the remaining powdered sugar in 1/4 cup increments at a time. Using a handheld mixer fitted with the whisk attachments, add a 1/4 cup of the powered sugar and salt to the coconut mixture. Start at low speed to incorporate the powdered sugar and avoid having it spray everywhere. Turn up the speed to high and beat for 1 minute. At this point, the frosting will look sticky and gooey.
Continue to add a 1/4 cup of powdered sugar at a time – beating for at least 1 minute after each addition. With the final 1/4 cup, beat the frosting for an additional 2 to 3 minutes, until it is light and creamy. The frosting should be thick and creamy and resemble the store-bought frosting you buy in the small tubs at the grocery. If the frosting still looks loose, refrigerate it for about 10 minutes, then beat for a couple more minutes until it thickens.
Taste the frosting - if you want a stronger peppermint flavor add stir in an extra dash or two of the peppermint extract.
The frosting is ready to use right away or can be refrigerated. If refrigerating, the frosting will firm even more. Allow refrigerated frosting to come to room temperature and stir/mix to fluff before frosting.
Assemble the brownies - Evenly spread the peppermint frosting over the completely cool pan of brownies. Place the brownie pan in the freezer for 20 to 30 minutes to give the frosting time to chill.
Chocolate Shell
Finish assembling the brownies - Once the frosting has chilled, make the chocolate shell.
In a small heat-proof mixing bowl, add the chocolate chips and coconut oil. Microwave the chocolate in 30 second increments, stirring after each, until the chocolate is mostly melted. A few small chocolate lumps are ok because they will melt with the residual heat.
Let the chocolate cool for 2 to 3 minutes - so it doesn't melt the frosting. Pour the chocolate over the frosted brownies. Use an offset spatula to evenly spread the chocolate to coat the brownies. Sprinkle with crushed candy canes, and place the assembled brownies back in the freezer for another 20 to 30 minutes to give the chocolate time to set, and make cutting the brownies easier.
Remove the assembled and chilled brownies from the pan. Use a sharp knife to cut the brownies and Enjoy!
Notes
Serving Size - This is a small batch recipe. The number of brownies you get from the batch will depend on how large you cut them. I got 12 small brownies from the eighth size baking sheet.
Baking Pan - The small baking sheet will yield slightly thinner brownies. For thicker brownies, use a 6-inch square cake pan.
Double Boiler - Use a mixing bowl that is large enough to sit on top of a small saucepan without touching the bottom. Bring about 2 inches of water to a simmer and set the bowl on top of the saucepan. Heat until the chocolate is mostly melted, stirring occasionally to incorporate the ingredients. A few lumps are ok because they will melt in the residual heat. This is my preferred method for melting the chocolate, butter, and oil because I can monitor the melting. Heat too long, and the chocolate may seize up.
Fudgier Brownies - If you prefer a super fudgy brownie, check and take the brownies out of the oven a 20 minutes. Leave in longer if you prefer your brownies not as moist.
Frosting Tips - See my blog post for butter free vanilla frosting for more tips and tricks to make the dairy free frosting.
Freeze Leftovers - I recommend storing leftover brownies in the freezer. This will keep them intact and they are incredibly decadent when a little cold!