I think I'm finally, FINALLY, seeing life slow down a bit now. I'm so looking forward to having some downtime and having time to take care of myself this holiday season. I've even had some time lately to play around with Photoshop, as you can see. It's so much fun! (Although it is somewhat frustrating at times because I want Photoshop to behave like AutoCAD. But it doesn't. Hrmmmm....)
My husband and I have our present shopping done already (thanks to the internet and free shipping) and I'm almost done with some big projects. We are also done with the holiday potlucks at our respective workplaces. I made these brownies for both potlucks and they were a hit! Whenever the holiday season comes around, I always get obsessed with chocolate peppermint recipes. I love that flavor combination. Last year I made my own Peppermint Bark, but this year I wanted to try something new.
I recently tried a couple of new recipes from Food.com for Gluten-Free Cocoa Brownies and Creamy Brownie Frosting. I decided to combine the two recipes and added a cool peppermint twist. The result is rich, fudgy, creamy and cool. These brownies are also low-FODMAP-friendly, in small serving sizes of course. Remember that butter has little to no lactose and to get a light corn syrup that does not contain high-fructose corn syrup (like Karo or Wholesome Sweeteners)
I've come up with a new gluten-free flour blend (see below). I add sweet rice flour to the blend to hopefully replace the need for xanthan and guar gums. So far it has been working well and I'm currently testing it in other recipes besides this one. (Just a quick note: I think that Brach's peppermint starlight mints are gluten-free, but you might want to do your own research to make sure.)
Peppermint Crush Brownies
Gluten-Free, Gum-Free, Low-FODMAP-Friendly
adapted from Food.com (Brownies, Frosting)
makes 16 brownies (recipe may be doubled)
1/2 cup unsalted butter
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
1/2 cup Dianne's Gum-Free, Gluten-Free Flour Blend (see recipe below)
3 tablespoons unsalted butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon organic light corn syrup (I like Wholesome Sweeteners)
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 cup confectioners' sugar
1 to 2 teaspoons lactose-free milk
10 gluten-free round peppermint candies, crushed
- Heat oven to 350 degrees F. Line a 8" x 8" baking pan with foil and spritz with cooking spray.
- For the brownies, melt the 1/2 cup butter in a large saucepan over low heat. Remove pan from heat and stir in the 1/2 cup cocoa powder until smooth. Stir in the sugar, followed by the eggs, stirring after each addition. Stir in the 1 teaspoon vanilla extract, 1/2 teaspoon peppermint extract and salt. Add the flour and stir until fully incorporated.
- Pour batter into the prepared pan and bake 25 minutes. Cool completely.
- For the frosting, combine the 3 tablespoons softened butter with 3 tablespoons cocoa powder, corn syrup, 1/2 teaspoon vanilla extract and 1/4 teaspoon peppermint extract. Beat until smooth. Add the confectioners' sugar and 1 teaspoon milk. Add more milk by the teaspoon as needed to achieve spreading consistency.
- Frost cooled brownies and sprinkle with crushed peppermint candies.
Dianne's Gum-Free, Gluten-Free Flour Blend
Thoroughly combine 2 cups brown rice flour, 1/2 cup sweet rice flour, 1/2 cup cornstarch and 1/4 cup tapioca flour. Measure flour by lightly spooning into the measuring cup and leveling off with the back of a knife.