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!
Servings: 9 brownies
Calories: 378kcal
Ingredients
- 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
- Preheat oven to 350 degrees F (177 degrees C).
- Grease 8×8 baking pan with butter and line with parchment paper. Set aside.
- 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.
- 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.
- 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).
- While mixing, stream in your chocolate ganache from step 4. Mix until well combined.
- Sift the sweet rice flour, cocoa powder, and espresso powder into the bowl. Use a spatula to combine.
- Lastly, add the marshmallows and fold into the batter.
- Spoon batter into your prepared baking pan. Smooth it out with your spatula.
- Optional: Top with extra marshmallows if you have them!
- Bake for 20 minutes.
- 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.
- Let cool for 15 minutes before serving.
Nutrition
Serving: 1brownie | Calories: 378kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 159mg | Potassium: 155mg | Fiber: 2g | Sugar: 34g | Vitamin A: 399IU | Calcium: 29mg | Iron: 2mg