Pure Bar Founder, Veronica Bosgraaf, has developed these decadent, gluten-free Peppermint Brownies, which are perfect for serving this holiday season! The recipe can be found in her cookbook, Pure Food.
Grapeseed oil or coconut oil spray, for greasing
½ cup white rice flour
½ cup brown rice flour
2 teaspoons tapioca starch
1 teaspoon baking powder
¼ teaspoon sea salt
½ cup coconut oil, at room temperature
1 ½ cups organic cane sugar blended
¾ cup unsweetened cocoa powder
½ teaspoon vanilla extract
½ teaspoon peppermint extract
4 large eggs
1 cup chopped walnuts
1. Preheat the oven to 325ᴼF. Grease an 8-inch square baking dish with oil and line the bottom with a piece of parchment paper. Set aside.
2. In a medium bowl, whisk together the white and brown rice flours, tapioca starch, baking powder, and salt.
3. In the bowl of an electric mixer fitted with the whisk attachment or using a handheld mixer, beat the coconut oil and sugar on medium speed until well combined, about 2 minutes. Add the cocoa powder, vanilla, and peppermint extract and beat until incorporated. Add the eggs one at a time, beating well after each addition. Add the flour mixture ½ cup at a time, beating until just combined. Stir in the walnuts and spread the batter in the prepared pan.
4. Bake until a toothpick inserted into the center comes out nearly clean, about 40 minutes. Let cool to room temperature before cutting and serving.
Makes one 8-inch square pan.