Gluten Free White Chocolate Peppermint Brownies

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These easy brownies are a rich and fudgy treat with little surprise pockets of creamy peppermint and white chocolate chips. You won’t even miss gluten when you bite into one of these.


  • 1 box Hodgson Mill Gluten Free Brownie Mix
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 large eggs, room temp
  • 1 large egg yolk, room temp
  • 1 tsp. vanilla extract
  • 1/4 tsp. peppermint extract
  • 1/3 cup milk
  • 1 1/2 boxes Peppermint Crunch Junior Mints® candies
  • 1/2 cup white chocolate chips, gluten free


In a medium-sized saucepan, melt butter over medium heat.  Allow butter to cool slightly and whisk in eggs, egg yolk, vanilla extract, peppermint extract and milk. Whisk in brownie mix and fold in Peppermint Crunch Junior Mints® and white chocolate chips.  Line an 8- or 9-inch baking pan with aluminum foil and spray with non-stick cooking spray.  Scoop brownie batter into the pan and spread around evenly.  Bake brownies in a 350°oven for 18-20 minutes or until a toothpick inserted into the center of the brownies comes out clean.  Cool brownies completely and then refrigerate for at least 30 minutes.  Once chilled, carefully lift brownies from the pan using the foil as handles and transfer to a cutting board.  Separate the foil from the brownies and cut into 2-to 3-inch squares.  Brownies will keep in an airtight container at room temperature for up to 3 days. 

Makes 9 to 12 Brownies Print this Recipe

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