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white chocolate peppermint almond flour brownies

fudgy gluten-free almond flour brownies get special treatment when white chocolate and crushed peppermint is added for a holiday dessert everyone is sure to love!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dessert
Servings: 9 brownies
Author: Cait

Ingredients

  • ½ cup butter room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 cup Bob’s Red Mill super-fine almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup gluten-free white chocolate chips (more if desired)
  • 1/4 cup crushed peppermint candies (more if desired)
  • Optional: powdered sugar & additional crushed peppermint candies for topping

Instructions

  • Preheat oven to 350 degrees F and prepare an 8x8 inch baking dish by lining with parchment paper or spraying with cooking spray.
  • In a large mixing bowl, using an electric mixture, cream together butter and sugar beating until light & fluffy.
  • Add in eggs and vanilla and beat until well combined (about another minute).
  • In a sifter, combine cocoa powder, salt and baking powder. Sift into a separate smaller mixing bowl, then add in almond flour and whisk to incorporate.
  • Add dry ingredients to wet ingredients and gently mix using a rubber spatula until just combined.
  • Fold in white chocolate chips & crushed peppermint candies and mix until well-distributed.
  • Add batter into the prepared baking dish and bake for 30-40 minutes or until a knife inserted in the middle comes out clean (start checking after 20 minutes since every oven is different!). 
  • Once baked, remove from the oven and place on a cooling rack. Allow to cool completely before turning out, slicing and topping with powdered sugar and crushed peppermint.