Fudgy Gluten-Free Peppermint Brownies

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These vegan peppermint brownies are a festive, fudgy holiday treat. Made in one bowl with melted chocolate and a crunchy crushed candy cane topping, they combine classic chocolate and peppermint flavors for a delicious seasonal dessert.

Chocolate and peppermint are a classic pairing at this time of year, and these one-bowl peppermint brownies make that combination shine. The recipe is simple to follow: mix wet ingredients and melted chocolate, fold in the dry ingredients, bake, then add crushed candy canes for a bright, crunchy finish. No mixer required—just a bowl and a spatula.

This recipe is based on a favorite gluten-free brownie formula but adapted here to produce a vegan, gluten-free option that stays extra fudgy. The crushed candy canes on top add both texture and a subtle peppermint note without needing peppermint extract, so the flavor remains balanced.

You can use standard or mini candy canes, or purchase pre-crushed pieces if you prefer. If you need allergy-friendly options (for example, corn-free candy canes), look for organic or specialty varieties labeled for those needs.

Why you’ll love these peppermint brownies

• The chocolate-and-peppermint combination is perfectly seasonal. The candy cane topping provides peppermint flavor without overwhelming the chocolate base.
• Everything is mixed by hand in one bowl—no electric mixer or special equipment needed.
• They look festive and are great for holiday gatherings, bake sales, or gift boxes.

What you’ll need

• Dry ingredients: a gluten-free flour blend, unsweetened cocoa powder, baking powder, and a pinch of salt.
• Egg replacer: Bob’s Red Mill Egg Replacer (prepared according to package directions). If you do not need a vegan version, 2 eggs may be substituted.
• Flavor components: brown sugar, granulated sugar, vanilla extract, and melted semisweet chocolate.
• Fat: vegetable or canola oil to keep the brownies moist and fudgy.
• Topping: crushed candy canes for crunch and peppermint flavor.

How to make peppermint brownies

Start by preheating your oven and lining an 8″ square baking pan with parchment paper. In a large bowl, whisk together the oil, brown sugar, granulated sugar, prepared egg replacer, and vanilla. Add melted semisweet chocolate and stir until the mixture is smooth and even.

Gently fold the gluten-free flour blend, unsweetened cocoa powder, baking powder, and salt into the wet mixture. Stir until just combined—avoid over-mixing to preserve a tender, fudgy texture. Transfer the batter to the prepared pan and smooth the top.

Bake at 350°F for about 25–28 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached; a completely clean toothpick means the brownies are overbaked. As soon as the brownies come out of the oven, sprinkle the crushed candy canes evenly over the top. Return the pan to the still-hot oven for 2 minutes to help the candy adhere without melting it completely.

Let the brownies rest in the pan for 5–10 minutes before transferring to a cooling rack to cool completely. This short rest helps them set while remaining soft and fudgy in the center.

Best way to crush candy canes

Place unwrapped candy canes in a sealed plastic bag and crush them with a rolling pin. To avoid tearing the bag, use two bags or double-bag. For a pleasing texture and presentation, leave a mix of fine crumbs and slightly larger fragments rather than crushing everything to dust.

Storage and serving

These brownies are best on the day they are baked, when they are at their softest and fudgiest. Store leftovers in an airtight container at room temperature for 1–2 days; beyond that they may begin to firm up and lose freshness. For firmer slices, refrigerate briefly before serving, but note refrigeration can dry them out more quickly.

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