If you’ve been around this corner of the internet before, you may have picked up on the fact that I LOVE desserts. But not just desserts, more specifically desserts in skillets (please see this brownie skillet and this cookie skillet).
I perfected the brownie skillet a few years ago and have been making it on repeat. It’s delicious if you make it with pecans and chop it altogether in your food processor. Or, it’s equally delicious if you replace the pecans with almond flour and mix it up in a bowl. I started to think I wanted to make a peppermint version for the holiday season.
If you’re here because you dig peppermint this time of year. You have GOT to try my homemade peppermint patties!! Or try these no bake peppermint brownies!! And, these chocolate peppermint donuts never disappoint!!
I can’t wait to hear what you guys think of this deliciously chocolatey dessert! It’s crisp around the edges, gooey in the middle, and the crushed peppermint candies add such a tasty crunch. Plus, don’t even get me started on the warm gooey brownie topped with cold, creamy ice cream. It’s heaven. HEAVEN on Earth!!
So, let’s jump into the recipe and make this AMAZING Gluten Free Peppermint Brownie Skillet!!
Whisk together the almond flour, cocoa powder, baking powder, baking soda, and coconut sugar in a medium-sized bowl.
Then mix in the butter, egg, and peppermint extract until everything is well combined. Then, fold in the chocolate chips and peppermint pieces, saving some to sprinkle on the top.
Scoop the batter into a well-seasoned skillet, I used a 6-inch. Sprinkle remaining chocolate chips and peppermint candies on top.
Slide the skillet into the oven and bake for 8-10 minutes, 8 minutes for a gooey brownie.
Let the brownie cool for a few minutes before digging in. Best served with vanilla ice cream!
Want to add more chocolate? Drizzle some on top! Check out my post How to Melt Chocolate Chips!
Recipe
Gluten Free Peppermint Brownie Skillet
Cozy up with this chocolatey and minty Gluten Free Peppermint Brownie Skillet! It’s crispy around the edges, gooey in the center, and a crowd pleaser (assuming you can share)!
Ingredients
- 1/2 cup almond flour
- 3 Tbsp. cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup coconut sugar
- 2 Tbsp. melted butter
- 1 egg, whisked
- 1 tsp. peppermint extract
- 1/3 cup chocolate chips
- 1/4 cup crushed peppermint candy pieces
Instructions
- Preheat the oven to 350F.
- Whisk together the almond flour, cocoa powder, baking powder, baking soda, and coconut sugar in a medium-sized bowl.
- Then mix in the butter, egg, and peppermint extract until everything is well combined. Then, fold in the chocolate chips and peppermint pieces, saving some to sprinkle on the top.
- Scoop the batter into a well-seasoned skillet, I used a 6-inch. Sprinkle remaining chocolate chips and peppermint candies on top.
- Slide the skillet into the oven and bake for 8-10 minutes, 8 minutes for a gooey brownie.
- Let the brownie cool for a few minutes before digging in. Best served with vanilla ice cream!
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for helping me create this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
Oh. My. Gosh. This is begging to be eaten. Killer recipe. I wish I could taste this fab peppermint brownie skillet right now. I’m seriously salivating as I’m writing the comment. I believe it tastes like heaven. There can be no people on the earth who can resist this. I’m definitely saving the post for later.
Lindsay, thank you so much for sharing such a delightful idea with us. I’m so happy I came across your wonderful blog last week. You’re so creative! I’m your real fan. Looking forward to your new ideas. Keep up the good work!
Hugs,
Ann
This looks so yummy! Would ghee work instead of butter?
Yes that’s definitely fine! Enjoy!! xo
I want to make an easy one skillet brownie recipe! Would this be good if I just didn’t add peppermint? Should I add vanilla?
You can definitely skip the peppermint! I also have a brownie skillet recipe that this recipe is based on if you want to give it a try! xo