I’ve been getting into the holiday spirit ever since… early August this year. But somehow, haven’t whipped up any Christmas recipes until now. I decided to break in my mixer for the year by baking some gluten-free peppermint brownie cups! There’s also a dairy-free version if you’re cutting out dairy.
Gluten-Free Peppermint Brownie Cups
These peppermint brownie cups are so easy to whip up in no time at all. They make 12 cups (or 11 in my case since I dropped one *facepalm*). So it’s the perfect number to keep around the house or to double (or triple) for holiday gatherings.
I’ve been loving eating these paired with a hot cup of coffee (or peppermint cold brew.) Chocolate + coffee = always the best combo. You can’t go wrong.
So get into the holiday spirit and bake up a batch of these bad boys. *How many b’s can I fit into one sentence?*
Happy Christmas (Harry)!
What You’ll Need:
For the brownies:
- 5 tbsp butter (sub coconut oil if making dairy-free)
- 2/3 cup cane sugar
- 1 cup dark chocolate chips (sub non-dairy chips if making dairy-free)
- 2 egg yolks
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/4 cup peppermint mocha nutpods (use code vitalityvixens for 15% off)
- 2/3 cup gluten-free flour
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Toppings:
- cream cheese icing (use non-dairy icing if making dairy-free)
- crushed peppermint topping
Directions:
- Preheat oven to 350 F. Spray your muffin tin with baking spray, or line with muffin liners.
- Add your butter to a saucepan over low-heat. Stir occasionally until just melted, then add 3/4 cup chocolate chips. Stir often until melted through. Set aside.
- Add flour, baking soda, cocoa powder, and salt to a medium bowl. Set aside.
- Add the egg yolks and sugar together in a large mixer. Mix on high until thoroughly combined. Add in vanilla and peppermint extracts, and nutpods. Slowly pour your dry ingredient mixture into the bowl, while beating on low. Pour in your chocolate/butter mixture.
- Fold in the extra 1/4 cup of chocolate chips (or more if you like.) Pour batter evenly into muffin tin.
- Bake for 18-20 minutes, or until a toothpick comes out (mostly) clean. Set aside to cool.
- Once your brownie cups are cooled, top with cream cheese icing and crushed peppermint.
Peppermint Brownie Cups (Gluten-Free)
Equipment
- Oven
- mixer (or bowl and whisk)
- muffin tin (12-cup)
Ingredients
Brownies:
- 5 tbsp butter sub coconut oil if making dairy-free
- 2/3 cup cane sugar
- 1 cup dark chocolate chips sub non-dairy chips if making dairy-free
- 2 egg yolks
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/4 cup peppermint mocha nutpods use code vitalityvixens for 15% off
- 2/3 cup gluten-free flour
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Toppings:
- cream cheese icing use non-dairy icing if making dairy-free
- crushed peppermint topping
Instructions
- Preheat oven to 350 F. Spray your muffin tin with baking spray, or line with muffin liners.
- Add your butter to a saucepan over low-heat. Stir occasionally until just melted, then add 3/4 cup chocolate chips. Stir often until melted through. Set aside.
- Add flour, baking soda, cocoa powder, and salt to a medium bowl. Set aside.
- Add the egg yolks and sugar together in a large mixer. Mix on high until thoroughly combined. Add in vanilla and peppermint extracts, and nutpods. Slowly pour your dry ingredient mixture into the bowl, while beating on low. Pour in your chocolate/butter mixture.
- Fold in the extra 1/4 cup of chocolate chips (or more if you like.) Pour batter evenly into muffin tin.
- Bake for 18-20 minutes, or until a toothpick comes out (mostly) clean. Set aside to cool.
- Once your brownie cups are cooled, top with cream cheese icing and crushed peppermint.
I hope you enjoyed this recipe as much as I did! If there’s anything specific you want to see (recipes, reviews, etc.) comment down below. Happy holidays, y’all!
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