High altitude peppermint brownie balls - gf

If you like peppermint, you should try these Peppermint Brownie Balls! They are amazing and they are gluten free! Perfect for the holiday season, can be a great alternative to cookies or cupcakes!

I have made brownie balls ever since I can remember. I started with the original recipe, which you can find here. Then I had fun making different variations! The possibilities are endless with these, but the peppermint version is great for the holidays! And if you want even more peppermint flavor, you can roll them in crushed up candy canes!

To crush up the candy canes, I like to put them in a small plastic bag. Then I will use a rolling pin or the flat side of a meat tenderizer to crush them up. Feel free to use whatever method you like. If you have a better way to crush the candy canes then you should let me know in the comments!

One great thing about peppermint brownie balls is that they store really well. It is easy to make them ahead of time and they still taste great. They can be left out at room temperature for up to 5 days, although I like to store them in the refrigerator, especially in the summertime.

You will find the recipes for the peppermint brownie balls below. The high altitude recipe is first, and the sea level recipe is at the bottom. If you want the original recipe that is not peppermint, you can find it here. I hope you enjoy them! Be sure to leave a comment if you try it out or have any questions!

High altitude peppermint brownie balls - gf

High Altitude Peppermint Brownie Balls - GF

Brownies are good, but they are even better when rolled in sugar! These bite sized brownies are addicting, and very chocolatey! They are a great alternative to small cupcakes or cookies for a party or school function. And if you want even more peppermint flavor, you can crush up candy canes and roll them in that instead of granulated sugar!

Equipment

  • 13"x9" glass baking dish
  • 1 1/2 tbsp cookie scoop
  • saucepan
  • baking sheet
  • parchment paper

Ingredients
  

  • 1 cup butter (2 sticks)
  • 2 cups dark chocolate chips (10 oz. bag)
  • 1 1/2 cup sugar minus 2 tbsp
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 4 large eggs
  • 3/4 cup all-purpose gluten free flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar for rolling
  • 1 tsp avocado oil for greasing
  • 3-4 large candy canes (optional)

Instructions
 

  • Preheat the oven to 360F. Grease the glass baking dish with avocado oil.
  • Place the butter and chocolate chips in a saucepan. Melt on low heat while stirring frequently.
  • Crack the eggs into a small bowl. Whisk for about a minute.
  • In your mixing bowl add the 1 1/2 cups of sugar, minus 2 tbsp.
  • In another small bowl add the flour, cocoa powder, baking powder and salt.
  • Once the chocolate is melted, add to the sugar in your mixing bowl and mix until just combined.
  • Add the eggs, vanilla and peppermint extract. Mix until combined.
  • Add in the flour mixture and mix until just combined. Then hand mix to make sure everything is incorporated.
  • Pour the batter into the glass baking dish and bake for 28-30 minutes. They are ready once a toothpick comes out with a few crumbs, you don't want to overbake them.
  • Once the brownies are done, cool on a cooling rack for 10 minutes. Then transfer the brownies to a freezer to cool for another 10 minutes. They will still be hot so be sure to place the baking dish on a pot holder or trivet if you don't have metal racks in your freezer. You can skip this step if you want, it will just take longer to cool.
  • While the brownies are cooling take out a baking sheet and line with parchment paper.
  • If you are rolling the brownie balls in granulated sugar, put 1/2 cup in a small bowl. If you are using candy canes, crush them up so they are in small pieces. I like to put them in a plastic bag and use a rolling pin or the flat side of a meat tenderizer to crush them up.
  • After they have cooled in the freezer they should still be warm to the touch. It works best if the brownies are still warm, it will be hard to roll into a ball if they are completely cool. Take a spoon and break up one end of the brownies, but do not get the edges.
  • Take the cookie scoop and scoop some of the brownie crumbs. Use your hands to compress the crumbs and roll them into a ball. Roll the ball into the sugar or crushed candy canes to coat. Then place on the lined baking sheet to cool. Repeat until you have just the edges left of the brownies.
  • Let the brownie balls cool completely on the baking sheet, about 30 minutes. Then transfer to an air-tight container. You can store them at room temperature for 5 days, or place them in the refrigerator if it is summertime. Another option would be to freeze them, and they will last for about 3 months in the freezer if stored properly.

 

High altitude peppermint brownie balls - gf

Peppermint Brownie Balls - GF

Brownies are good, but they are even better when rolled in sugar! These bite sized brownies are addicting, and very chocolatey! They are a great alternative to small cupcakes or cookies for a party or school function. And if you want even more peppermint flavor, you can crush up candy canes and roll them in that instead of granulated sugar!

Equipment

  • 13"x9" glass baking dish
  • 1 1/2 tbsp cookie scoop
  • saucepan
  • baking sheet
  • parchment paper

Ingredients
  

  • 1 cup butter (2 sticks)
  • 2 cups dark chocolate chips (10 oz. bag)
  • 1 1/2 cup sugar
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 4 large eggs
  • 2/3 cup all-purpose gluten free flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar for rolling
  • 1 tsp avocado oil for greasing
  • 3-4 large candy canes (optional)

Instructions
 

  • Preheat the oven to 350F. Grease the glass baking dish with avocado oil.
  • Place the butter and chocolate chips in a saucepan. Melt on low heat while stirring frequently.
  • Crack the eggs into a small bowl. Whisk for about a minute.
  • In your mixing bowl add the 1 1/2 cups of sugar.
  • In another small bowl add the flour, cocoa powder, baking powder and salt.
  • Once the chocolate is melted, add to the sugar in your mixing bowl and mix until just combined.
  • Add the eggs, vanilla and peppermint extract. Mix until combined.
  • Add in the flour mixture and mix until just combined. Then hand mix to make sure everything is incorporated.
  • Pour the batter into the glass baking dish and bake for 28-30 minutes. They are ready once a toothpick comes out with a few crumbs, you don't want to overbake them.
  • Once the brownies are done, cool on a cooling rack for 10 minutes. Then transfer the brownies to a freezer to cool for another 10 minutes. They will still be hot so be sure to place the baking dish on a pot holder or trivet if you don't have metal racks in your freezer. You can skip this step if you want, it will just take longer to cool.
  • While the brownies are cooling take out a baking sheet and line with parchment paper.
  • If you are rolling the brownie balls in granulated sugar, put 1/2 cup in a small bowl. If you are using candy canes, crush them up so they are in small pieces. I like to put them in a plastic bag and use a rolling pin or the flat side of a meat tenderizer to crush them up.
  • After they have cooled in the freezer they should still be warm to the touch. It works best if the brownies are still warm, it will be hard to roll into a ball if they are completely cool. Take a spoon and break up one end of the brownies, but do not get the edges.
  • Take the cookie scoop and scoop some of the brownie crumbs. Use your hands to compress the crumbs and roll them into a ball. Roll the ball into the sugar or crushed candy canes to coat. Then place on the lined baking sheet to cool. Repeat until you have just the edges left of the brownies.
  • Let the brownie balls cool completely on the baking sheet, about 30 minutes. Then transfer to an air-tight container. You can store them at room temperature for 5 days, or place them in the refrigerator if it is summertime. Another option would be to freeze them, and they will last for about 3 months in the freezer if stored properly.
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