These gluten and dairy free brownies are the perfect addition to your holiday dessert spread! We’re using pumpkin puree to get the texture just right, but I promise there’s no pumpkin taste. And the “butter” cream frosting has a hint of peppermint for the best combo try them out this holiday season!

View this post on Instagram
A post shared by Jenn Lueke (@jenneatsgoood)

GLUTEN FREE FROSTED PEPPERMINT BROWNIES

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

FOR THE BROWNIES
3/4 cup creamy almond butter
1 egg, beaten
1/2 cup pumpkin purée
1/3 cup maple syrup
1 tsp vanilla extract
1 tsp peppermint extract
1/2 cup cacao powder
1/2 tsp salt
1/2 tsp baking soda
2/3 cup dairy-free chocolate chips, sub regular chips
FOR THE FROSTING
1/2 cup vegan butter, softened
2 cups confectioners sugar
1/2 -1 tsp peppermint extract, depending on preference
crushed candy canes, for topping

Directions

Preheat the oven to 350F and line a 9×9 baking dish with parchment.
Combine the almond butter, pumpkin, maple syrup, vanilla extract, and peppermint extract in a medium bowl. Mix until evenly combined. Add the cacao powder, salt, baking soda and mix well ensuring all dry ingredients are incorporated. Fold in the the chocolate chips. Transfer to the lined baking dish and bake for 25-27 minutes, until a toothpick comes out clean.
Meanwhile, whip the softened butter with an electric mixer, then add the sugar one cup at a time, ensuring each cup is fully incorporated. Add the peppermint extract and mix until combined, about 15 seconds.
Remove the brownies from the oven and cool completely before frosting and top with the crushed candy canes.
Note: It’s important to let the brownies cool completely to ensure the frosting does not melt when spread on top.