The holidays are always a time for goodies and treats, but being Gluten Free often means you can only dream of the dessert table. But luckily for us Gluten intolerants, making plentiful amounts of desserts is getting easier and easier.
Living in a family of diabetics, vegetarians, vegans, chocolate addicts and gluten free people, I have learned to appreciate the term OPTIONS. We can rarely just make one form of anything, there is always variety- 3 different mac & cheeses, 2 different rolls etc. So I wanted to carry the concept to the best part of the meal-dessert.
There are a lot of Peppermint Brownie recipes out there, but I decided to give this classic my own little twist of variety
What You Need:
- King Arthur Flour GF Brownie Mix
- Ghiradelli Semi-Sweet Chocolate Chips
- 2 Large Eggs
- 1/2 Cup Of Butter
- Cupcake Holders
- Spangler Candy Canes (Or Any Gluten Free Kind)
- Pillsbury Chocolate Fudge Icing
- Pillsbury Cream Cheese Icing
Preheat Oven to 350 and follow instructions on box-mix water, butter, eggs, and mix together.
Too add a little extra gooeyness pour some Ghiradelli chocolate chips into the batter. I’d say I poured about 1/2 cup but pour more/less to preference.
Place Cupcake holders into cupcake pan or onto regular baking sheet if you don’t have one. Pour into holders leaving a little room at the top. Once all poured, sprinkle a few more chocolate chips on top. Then place into oven for 35-40 min.
While baking, get your toppings ready. To crush candy canes place them in ziplock baggy and smash with the end of a spoon or other item. Crush some very finely and leave some a little chunkier.
Once done baking let brownies cool for approx. 10 minutes. Then go to town. Spread chocolate on some, cream cheese on others, leave some plain, and my favorite swirl some with chocolate and cream cheese. Sprinkle the peppermint on all or some-I suggest some for those anti-mint people. This way as long as someone likes brownies-they will be able to enjoy your Gluten Free treat!
Indulge in the yumminess!