Few flavors capture the coziness of winter quite like dark chocolate infused with cool, refreshing peppermint.These Gluten-Free Dark Chocolate Peppermint Brownies are my go-to holiday treat: deeply chocolaty, luxuriously dense, and finished with a silky peppermint-kissed ganache that sets into the most decadent, glossy layer. Each bite strikes the perfect balance of bold cocoa flavor and refreshing mint, with just enough crushed peppermint on top to give them a beautiful sparkle and a hint of crunch.

Made with melted dark chocolate, brown sugar for extra chew, and a whisper of espresso to intensify the cocoa notes, these brownies deliver that classic bakery-style fudginess without any gluten—just simple ingredients prepared thoughtfully. And once the warm brownies are cooled and blanketed in creamy ganache, they transform into a holiday-worthy dessert that feels both nostalgic and elevated.

Whether you’re baking for a cozy night in, putting together a festive cookie box, or looking for a crowd-pleasing dessert for your next gathering, these brownies are the kind of treat that disappears quickly and earns the “Can I have the recipe?” request every time.

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Why You’ll Love This Recipe

Rich, fudgy texture
Thanks to melted dark chocolate, brown sugar, and a touch of cocoa, these brownies bake up irresistibly dense, chewy, and deeply chocolaty—never cakey or dry.

Perfect balance of chocolate and peppermint
A hint of peppermint in both the batter and ganache adds cool, refreshing brightness without overwhelming the rich chocolate base.

Silky peppermint ganache topping
A glossy layer of dark chocolate ganache takes these brownies to a bakery-worthy level, adding extra richness and a touch of festive elegance.

Holiday-ready and crowd-pleasing
Finished with sparkling crushed candy canes, these brownies are as beautiful as they are delicious—perfect for dessert tables, cookie boxes, or gifting.

Completely gluten-free
Made with a high-quality gluten-free 1:1 flour blend, these brownies deliver classic texture and flavor without any special adjustments.

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Ingredient Notes

Dark Chocolate (for the batter + ganache)
Use a good-quality dark chocolate bar (not chocolate chips) for the smoothest melt and richest flavor. Bars melt more evenly and give the brownies their ultra-fudgy texture. 

Butter
Unsalted butter adds richness and helps create that classic glossy, fudgy top. For the ganache, adding butter at the end gives it an extra-smooth finish. 

Light Brown Sugar + Granulated Sugar
A combination of sugars provides the ideal balance of moisture and structure. Brown sugar adds chewiness and depth, while granulated sugar helps keep the crumb fudgy.

Gluten-Free 1:1 Flour
A gluten-free 1:1 flour blend allows the brownies to bake up with the same structure as traditional brownies. Make sure your blend contains xanthan gum for best results (I love Bob’s Redmill).

Cocoa Powder
A small amount of cocoa powder intensifies the dark chocolate flavor and contributes to the brownie’s dense, fudgy interior. 

Peppermint Extract
Used in both the batter and the ganache for a cool, refreshing finish. A little goes a long way—this recipe uses just enough to complement the chocolate without overwhelming it. 

Heavy Cream
Creates a smooth, stable ganache that sets beautifully on top of the brownies. Heat until steaming, then pour over chopped chocolate to melt it gently. 

Crushed Peppermint Candies
Crushed peppermint candies or candy canes give these brownies a festive finishing touch that adds sparkle, crunch, and classic holiday charm.

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How to Make Gluten-Free Dark Chocolate Peppermint Brownies

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Add the cubed butter and chocolate to a heat safe bowl and melt on the stove over a double boiler.

Step 2: Remove the bowl from the heat and stir in the espresso powder.

Step 3: In a large mixing bowl, whisk together the light brown sugar, granulated sugar, and eggs for ~2 minutes until pale and creamy. Then stir in the vanilla and peppermint extracts.

Step 4: Pour the chocolate/butter mixture into the mixing bowl and whisk to combine.

Step 5: Whisk together the gluten-free 1:1 flour, cocoa powder, and salt and add to the bowl with the wet ingredients.

Step 6: Fold the dry ingredients into the wet ingredients until no flour streaks remain.

Step 7: Spread the batter evenly in a greased and parchment lined 8×8 inch metal baking pan.

Step 8: Bake at 350°F for 20-25 minutes or until a tester comes out with moist, fudgy crumbs.  Allow the brownies to fully cool before proceeding with the ganache.

Step 9: Prepare the ganache by finely chopping the chocolate bars and placing in a heat safe bowl.

Step 10: Heat the heavy cream in a saucepan on the stove over medium heat until it is steaming and bubbling around the edges.

Step 11: Pour the cream over the chocolate and cover for 2 minutes.  Then add the butter, peppermint extract, and salt and stir together until smooth and creamy.

Step 12: Pour the ganache on top of the brownies and spread to an even layer.  Allow the ganache to set for 5-10 minutes and then sprinkle with crushed peppermint candies/candy canes.  Allow the brownies to continue to set either at room temperature or in the refrigerator until the ganache has fully set.

Step 13: Slice the brownies into squares and enjoy!

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Recipe Tips

Use high-quality dark chocolate
Because the brownies and ganache both rely on melted chocolate, choosing a good-quality bar (not chips) ensures a smooth melt and bold, rich flavor.

Melt the chocolate gently
Use a double boiler or a heat-safe bowl set over simmering water to avoid overheating. Slow, gentle heat keeps the chocolate glossy and prevents graininess. 

Whisk the eggs and sugars thoroughly
Whisking for a full 2 minutes until pale and creamy helps dissolve the sugar and gives the brownies their perfect fudgy-chewy texture. 

Fold in the dry ingredients carefully
Once the flour and cocoa powder go in, mix only until no streaks remain. Over-mixing can lead to a denser, tougher brownie. 

Don’t overbake
Remove the brownies when a tester comes out with moist, fudgy crumbs. They will continue to set as they cool, giving you a soft, rich center. 

Cool completely before adding the ganache
Warm brownies will cause the ganache to melt and slide. Let the brownies cool fully in the pan before topping. 

Help the crushed peppermint stay on top of the ganache
To prevent the peppermint pieces from sinking, allow the ganache to thicken slightly before adding the topping. Let it rest for 5–10 minutes (or chill the pan briefly for about 5 minutes) until the surface begins to set. Sprinkle finely crushed peppermint first, then larger pieces—this helps them stay suspended and keeps the topping crisp and beautiful.

Let the ganache set before slicing
A brief chill helps the ganache firm up just enough for clean, pretty slices, especially if you’re gifting them. 

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Serving Suggestions 

A festive dessert plate
Serve the brownies alongside your favorite holiday cookies for an elegant seasonal dessert plate.

With a scoop of ice cream
Vanilla bean, peppermint, or chocolate ice cream pairs beautifully with the warm richness of the brownies.

Holiday cookie boxes
Cut into small squares and include them alongside cookies, truffles, and peppermint bark for a charming seasonal assortment.

A cozy beverage pairing
These brownies shine when paired with hot cocoa, peppermint coffee, or a cozy espresso drink — the chocolate flavor deepens with each sip.

Elegant presentation
For holiday gatherings, arrange the brownies on a cake stand and sprinkle a bit of extra crushed peppermint around the base for a sparkling, festive touch.

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Storage Recommendations

Room Temperature:
Store sliced brownies in an airtight container for up to 3 days. Because the ganache softens at warm temperatures, keep them in a cool spot away from direct sunlight.

Refrigerator:
For longer freshness, refrigerate in an airtight container for 4–5 days. The brownies will firm up slightly in the fridge — allow them to sit at room temperature for 10–15 minutes before serving for the best texture.

Freezer:
Brownies freeze beautifully. Freeze individual slices (preferably without crushed peppermint on top) tightly wrapped, then placed in a freezer-safe container for up to 2 months. Thaw at room temperature and add fresh crushed peppermint before serving for the prettiest finish.

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Photography by Creating Kaitlin

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