Gluten-Free Peppermint Brownie Bites
These Gluten-Free Peppermint Brownie Bites are the perfect festive, rich & fudgey chocolate bite for the holidays.
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!