From The K&B Kitchen: Peppermint Brownies
I’ve been making some variation of these brownies almost weekly over the past 12 years or so. They are my trusty crowd pleaser that I can whip up on the fly when I know guests are coming or when we’ve been invited to dinner. They are quick and easy (one bowl and a large spoon for mixing is all you need), and they’re everyone’s favorite. After our daughter was tested for Celiac Disease two years ago, I’ve modified many of my recipes (including this one) to make them gluten-free, and we think they’re even better this way. This peppermint version is our new favorite for summer evenings and that 3pm fix at the studio…
One Bowl Peppermint Brownies
1 cup butter, melted
1/2 cup plus 1 tbsp cocoa
1 1/2 cups sugar
2 tsp vanilla
2-3 tsp pure peppermint extract, to suit your taste (I like three)
1 cup organic rice flour (or enriched wheat flour if you prefer)
1/4 tsp salt
icing sugar (for dusting)
In a medium bowl, whisk the melted butter and cocoa until smooth.
Add the sugar, eggs, vanilla and peppermint and mix well.
Add the flour and salt and mix to incorporate.
Pour into a greased 8×8 pan and bake at 350F for 35 minutes.
The center may not seem done, but if you let them cool completely before cutting into (or even overnight) they’ll remain soft and gooey and perfectly delicious.
Finish them with a dusting of icing sugar.
They can keep in an airtight container on the counter for several days… although they’ll never last that long. – Gloria