Gluten-Free Peppermint Brownie Bites
I love the notion of gifting homemade treats for the holidays. with that being said, I also like simple shortcuts to make homemade treats, without a lot of Fuss. these gluten-free peppermint brownie bites are just that. I utilize the ease of convenient boxed brownie mix and then add a melted chocolate glaze and adorable dye-free sprinkles for a decorated bakery feel. Package them in these adorable boxes with velvet ribbon for the sweetest holiday treat.
the inspiration:
the flavor combination of peppermint meets chocolate is such a classic choice and I thought they would be perfect for a festive treat. I also like bite-sized options for the holidays and I ordered inexpensive silicone trays for a couple of my baking recipes this month. I also ordered some adorable holiday boxes, velvet ribbons and holly berry decor all linked in my amazon shop. It’s truly a holiday dessert bite that I’ll make every year now!
the ingredients:
here is the ingredient line up:
- boxed almond flour brownie mix: this is the one I love from simple mills.
- dye-free candy canes: adds a festive touch with tons of flavor.
- peppermint extract: adds a peppermint boost to the brownie mix.
- coconut oil: for the brownie mix.
- eggs: for the brownie mix.
- vanilla bean paste: flavors the brownies.
- semi-sweet chocolate chips: to add a chocolate glaze.
- dye-free holiday sprinkles and/or more crushed candy canes: to decorate the brownie bites.
how to make:
the process to make these gluten-free peppermint brownie bites is simple and requires several steps. I began by purchasing this silicone tray to make perfect uniform brownie bite squares. If you don’t want to purchase, you can simply freeze the cooked brownies and cut with a sharp knife into 1-inch squares. next, you will prepare the brownie batter and add 3/4 of the way up in the silicone molds or bake in an 8×8 brownie pan. Chill the bites then top or dunk with melted chocolate chips with a touch of coconut oil. Before the chocolate dries, add crushed candy canes or holiday sprinkles atop each bite. serve chilled or room temperature and store any leftovers in the fridge.
Gluten-Free Peppermint Brownie Bites
Equipment
- 2 Pack Square Silicone Molds, 1.4" x 1.4" x 1" Cube
Ingredients
- ½ cup coconut oil melted
- 3 Tablespoons filtered water
- 2 large eggs
- 1/8 teaspoon peppermint extract
- 1 teaspoon vanilla bean extract or paste
- 1/4 teaspoon mineral salt
- 1 box Simple Mills Almond Flour Brownie Mix
- ¼ cup dye-free candy canes finely chopped
- 1 9 oz bag of dark chocolate chips
- 1 teaspoon coconut oil
- Crushed candy canes and dye-free holiday sprinkles to garnish
Instructions
- Preheat oven to 375 degrees. In a large bowl, whisk together ½ cup coconut oil, 3 Tablespoons filtered water, eggs, peppermint extract, vanilla extract and mineral salt.
- Fold in dried brownie mix and chopped candy canes. Mix with a spatula until well combined. Spray silicone mold with 1-inch cubes or alternately, you can bake brownies in a pan and cut into 1-inch bites later.
- Bake brownies according to package directions if in a brownie pan, or 12-15 minutes until just cooked through if using the silicone pan recommended.
- Let brownies cool completely in the fridge. Cut chilled brownies into 1-inch bites if you aren’t using the silicone pan.
- To a medium bowl, add the bag of dark chocolate chips and teaspoon of coconut oil. Microwave in 30 second intervals, stirring each time until melted or melt over a double boiler.
- Working quickly in batches, dunk each bite into the chocolate, or simply drizzle atop.
- Sprinkle chopped candy canes and holiday sprinkles atop quickly, as chocolate dries quickly. Serve chilled and enjoy!
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