Peppermint Hot Chocolate Mochi Brownies
Welcome the holiday season with these easy, gluten free peppermint hot chocolate mochi brownies. Yummy, chocolatey, and just an all around crowd pleaser!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup unsalted butter
- 4 oz dark chocolate
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 3 eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ½ tsp salt
- 1 cup sweet rice flour
- 2 tbsp cocoa powder
- ¼ tsp espresso powder
- ½ cup marshmallows
Instructions
- 1
Preheat oven to 350 degrees F (177 degrees C).
- 2
Grease 8×8 baking pan with butter and line with parchment paper. Set aside.
- 3
Heat the butter over high heat until it melts. Lower the heat to low. Heat the butter until small brown bits start to appear. Remove from the stove.
- 4
Add chocolate to a small bowl. Pour the brown butter over the top and stir until all the chocolate melts. Let the mixture cool for 2 minutes.
- 5
In a large bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, peppermint extract, and salt. Beat with a hand mixer or stand mixer until thick and creamy (~5 minutes).
- 6
While mixing, stream in your chocolate ganache from step 4. Mix until well combined.
- 7
Sift the sweet rice flour, cocoa powder, and espresso powder into the bowl. Use a spatula to combine.
- 8
Lastly, add the marshmallows and fold into the batter.
- 9
Spoon batter into your prepared baking pan. Smooth it out with your spatula.
- 10
Optional: Top with extra marshmallows if you have them!
- 11
Bake for 20 minutes.
- 12
Take out the brownies and smack them on the counter to get rid of some of the air bubbles. Put them back in the oven and bake for another 20-25 minutes.
- 13
Let cool for 15 minutes before serving.