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Peppermint Fudge Brownies – Dairy & Gluten Free

Guest post from Michelle of 

Traditions are a big part of our Christmas celebrations and observances. Just saying that probably stirs up a few images in your head.

My Papaw was a hard worker and Godly man. He had one of the greatest Puritan libraries of anyone I’ve known, and he read every single book in it. At this time of year, his favorite work was ‘Twas the Night Before Christmas. He had every single word of it memorized. I love carrying on his tradition by reading it to my children on Christmas Eve. Perhaps over time I can memorize it just like my Papaw.

Traditions also come to us through food. I’ve shared several of my Granny’s recipes lately ( and Chicken & Dumpling Soup), made with my allergy-friendly twist.

After leaving the coalmines of West Virginia, my grandparents went to a boarding school where my Papaw was the groundskeeper and my Granny, the cook. The recipe I’m sharing with you today has its roots from the hallowed halls of that boarding school many decades past. The original brownie recipe can beat out any brownie recipe that I know with its perfect chewiness and thick, smooth chocolate icing.

I’ve given the recipe a seasonal twist by adding a peppermint flavor. I also converted the recipe to be free of gluten, dairy, peanut, egg, and so on.

Whatever the traditions in your home, enjoy every minute of them! Pass them on to your children and the friends with whom you share the joy and wonder of Christmas. Perhaps someday they’ll recite ‘Twas the Night Before Christmas” with their own children.

Enjoy the wonderful flavors of Christmas in this Peppermint Fudge Brownie!

Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at . Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.

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28 Comments

  • Melissa says:

    What is the reci if you don’t have allergies? It looks delish.

    • says:

      Thanks for sharing this family favorite with everyone, Crystal! I’m happy to share the original recipe with your readers, if you’re interested. I made quite a few changes above to the original. I’m happy to share the original recipe here in the comments or provide another post for you. Just let me know! 🙂

    • says:

      Melissa, I’ve left the original recipe in the comments. Just scroll down. Hope you enjoy them as much as we always have!

  • rose says:

    Yes, please provide the original recipe! Tis the season for a decadent brownie! Yum, yum.

    • says:

      I’ll see if Crystal would like to publish the original recipe. It is a bit different than the allergy one, so it would be as easy just to give the equivalent substitutions.

    • says:

      Hi Rose. The original recipe is now in the comments. Just scroll down to the end and you’ll see it. I hope you enjoy it as I always did growing up!

  • Lisa Hetherington says:

    Could you use regular flour in equal amounts, 1.5C total in this?

  • says:

    Thanks! Looks yummy and I know my son would LOVE these 🙂

  • Kate says:

    I used real butter since my husband(he of the many food allergies) isn’t allergic to milk, and used canola in place of the applesauce since I didn’t think the peach applesauce we have would work. The verdict from my husband? He said it has the consistency of a normal brownie and, “I’m going to have more later.” 🙂 This was a nice treat for him after having to go to a work function today where the only thing safe for him was the coffee. Thanks, Michelle! 🙂

  • Kandice says:

    I’m a long time egg free baker due to my son’s egg allergy. Unfortunately, EnerG egg replacer is not suitable for replacing eggs in brownies. Not only are recipes requiring more than 3 eggs not good candidates for egg replacers, but brownies are a fickle creature. They are not a cake and not a cookie, but more like a chocolate custard. This makes replacing the eggs quite difficult.

  • says:

    Missed this, Michelle! They look great!

  • sarah says:

    Where do you find / buy your gluten-free flour – like the rice flour mentioned?

    • says:

      Hi Sarah! Good question. It depends on the flour and what stores you have access to. I actually buy the brown rice flour off amazon. It seems to be the best price and it is my one “splurge” flour, but I have absolutely loved using it since finding how great a gf flour it is. For oat flour, I grind my own from whole oats in a coffee bean grinder ( you can also use a food processor or blender). For tapioca flour/starch and others like it, including sweet rice flour, I get at an asian store. I get coconut flour from Tropical Traditions. I don’t use all of these flours often, but it’s been good for me to see what combinations work best. My favorite combination for 2 flours is brown rice & tapioca. Sometimes I’ll add a third flour like oat or chia seed flour. I hope that was not too confusing, but helpful!

  • Sally says:

    Yes, please provide the original recipe! Thank You for sharing!

  • says:

    That looks so amazing!

  • says:

    Yum!!! This looks soooo good…. I also saw a book called “Cooking for Isaiah” at B&N the other day about cooking dairy free and gluten free!

  • says:

    Here is the original recipe in all it’s unhealthy {and yummy} glory 🙂

    Cake Brownie with Icing

    1 cup butter, softened
    7 Tbsp cocoa powder
    1 1/2 cups all-purpose flour
    1 tsp baking powder
    1 tsp salt
    2 cups sugar
    2 tsp vanilla
    4 eggs

    Mix together the wet ingredients; add in dry ingredients; mix well. Pour into a greased 9×13 pan. Bake at 350 degrees for 35-40 minutes. Remove from oven and allow to cool completely before icing.

    Icing
    1 cup powdered sugar
    4 Tbsp butter, softened
    1/2 tsp vanilla
    1/4 cup cocoa powder

    Mix together all the ingredients carefully. Add small amounts of hot water or milk to get a creamy texture. Spread over the brownies and allow to harden slightly before cutting into brownies.

    Optional:

    For a Peppermint Brownie – Decrease the vanilla in the batter to 1/2 tsp and add 1 1/2 tsp of peppermint extract. Crush 18-20 Soft Peppermint Puffs and spread them evenly across the icing before it hardens.

    Other toppings – Try chopped pecans, almonds, or other nut, shredded coconut, or dried fruit.

  • Mom says:

    All of the students in that boarding school loved when mother made those brownies, and when they graduated, she would give them the recipe. Great memories!!!

  • Joy says:

    Do you have a certain gluten free brand you like to use for the peppermint candies? I’ve had a hard time trying to find gluten free replacement candies that actually taste good (like gummy bears).

    • says:

      I read someone’s post recently about searching for gluten-free candy canes. I’m sorry that I can’t remember where that was now. She called several companies and found out that the Brach’s brand is gf. Now, I’m going on memory here, so you might want to call the company to confirm.

      The Peppermint Puffs in the recipe I used were from Aldi. There wasn’t any gluten listed on the ingredient list but I did not call the company. My husband’s allergy is to wheat only and he isn’t so severe that I have to watch cross-contamination.

      You should be able to find one out there. You might also try googling it. All the best!

  • says:

    Thank you for sharing your lovely memories of your Papaw and Granny – I love family history, and family food history too! It’s amazing how allergy friendly you have made these wonderful brownies. They look seriously yummy!

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