Low FODMAP Chocolate Peppermint Brownies
These Low FODMAP Chocolate Peppermint Brownies are made up of a layer of chocolaty walnut brownie, topped with a creamy layer of peppermint frosting and crowned with a ganache glaze, sprinkled with red and white peppermint candy.
These Low FODMAP Chocolate Peppermint Brownies are seriously party-worthy! They will sell out at any bake sale and be the first to be gobbled up at a buffet. The classic combo of chocolate and peppermint simply shines in this recipe.
Peppermint Oil vs. Peppermint Extract
Pure essential oils have a much purer flavor than their corresponding extracts and there are certain culinary applications where I prefer them, such as here in this recipe where I call for peppermint oil. It will make these brownies incredibly fresh and minty in a way that peppermint extract cannot duplicate.
It is a little bit of a specialty product; it is not carried in most supermarkets as extracts are. Flavored oils are often sold in craft stores that have a candy-making section (they are used a lot in candy making) or you can order it online, ahead of time. Plan wisely!
The Low FODMAP Diet Is About Portion Control
This recipe comes with serving sizes that are within low FODMAP guidelines and is compliant with the Elimination phase of the diet. You might think the portions are small, but trust me, these brownies are SO RICH that even a small piece will satisfy.
Of course, if you can tolerate more, be our guest.
If you are a chocolate peppermint fan, be sure to also check out our gorgeous Bundt cake, Peppermint Meringues, Peppermint Bark, Double Chocolate Chip Peppermint Cookies, Mocha Peppermint Cookies and Mint Hot Chocolate.
If you are a brownie and bar fan and want to see a fabulous low FODMAP collection all in one place, check out our article 11 Brownies, Bars and Blondies for Gift Giving! Mix and Match! Gluten Free & Low FODMAP.
Low FODMAP Chocolate Peppermint Brownies
Our Low FODMAP Chocolate Peppermint Brownies are perfect for the chocolate and peppermint lover. And they are easier to make then how fancy they look!
Low FODMAP Serving Size Info: Makes 25 brownies; 1 brownie per serving; 25 servings
Ingredients:
Brownies:
- ¼ cup (½ stick; 57 g) unsalted butter, cut into pieces
- 2- ounces (55 g) unsweetened chocolate, finely chopped
- 1 cup (198 g) sugar
- 2 large eggs, at room temperature
- ½ teaspoon vanilla extract
- ½ cup (73 g) low FODMAP gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- Pinch of salt
- ½ cup (57 g) walnut halves, toasted and chopped
Peppermint Filling:
- 2 tablespoons unsalted butter
- 2- ounces (55 g) lactose-free cream cheese, such as Green Valley Creamery brand
- 1/8 teaspoon peppermint oil
- 2 cups (180 g) sifted confectioners’ sugar
Chocolate Glaze & Topping:
- 6- ounces (170 g) semisweet chocolate, finely chopped
- ¼ cup (½ stick; 57 g) unsalted butter, cut into pieces
- 1 1/2- ounces (40 g) red and white peppermint candies, crushed
Preparation:
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For the Brownies: Position rack in center of oven. Preheat oven to 350°F (180°C). Line an 8-inch square pan with parchment paper, extending on two sides, then coat the paper and pan with nonstick spray; set aside.
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Meanwhile melt the butter and chocolate together in top of double boiler or in microwave-safe bowl. (We like to use a microwave-safe bowl large enough to make the brownies in that bowl to reduce clean up). Whisk in sugar and vanilla until well combined. Cool slightly if still very warm. Whisk in eggs one at a time until well mixed. Stir in flour, salt and nuts until combined. Scrape into prepared pan.
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Bake for about 20 to 25 minutes or until a toothpick shows a few moist crumbs clinging. Do not over-bake. Cool on rack until cool to the touch. Loosen the brownies from the pan, using the parchment overhang to assist, before you proceed. Run an icing spatula around the sides, if necessary. This will help with unmolding later.
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For the Peppermint Filling: Beat the butter, cream cheese and peppermint oil in a bowl with an electric mixer until smooth, then gradually beat in the confectioners’ sugar until very smooth and creamy, scraping down bowl as needed. Spread this filling in an even layer over the brownies, using a small offset spatula. It will look thin, but it is plenty! Promise! Chill in fridge while making glaze.
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For the Ganache Glaze: Melt the butter and chocolate together in top of double boiler or in microwave-safe bowl; whisk until smooth and allow to cool briefly, but it should still be quite fluid. Pour over the peppermint filling and quickly and gently spread it evenly to completely cover the white filling. While it is still wet, scatter the crushed peppermint candy over the top. Chill the brownies until the ganache is just set, but not too firm. If it is too firm it will crack upon cutting. You want it just firm enough to cut, maybe 10 minutes.
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Unmold brownies from the pan, using the overhanging parchment to help. You will most likely have to run an icing spatula or knife around the edges as well. Lift up and out of the pan, place on counter and peel the paper down and away. Cut into a 5x5 grid into 25 bars. Brownies will keep in airtight container at room temperature for up to 3 days or refrigerated for about 5 days.
Notes:
Tips
- For the peppermint candy you can use candy canes or any red and white, hard peppermint candy. (You can of course use other colors, too, if you like). After unwrapping, I like to place the candies in a heavy zip top bag and whack them with a mallet or roll them with a heavy rolling pin to crush.
- For the neatest and cleanest looking cuts, use a large, thin-bladed knife and wipe it with a paper towel dampened with warm water between cuts.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
And we have more recipes featuring mint in our Amazing Mint Recipe Round-Up that will blow your mind!
Check, order added to cart for peppermint oil. These look amazing.
Let us know how it goes! Love the attention to detail!
If I don’t have access to peppermint oil could I sub for a larger amount of peppermint extract?
You could try 1 teaspoon. The flavor will not be as sharp and bright but it will be “minty”.
What am I doing wrong? They’re delicious but not much firmer than pudding. Should I have chilled in freezer instead of fridge? Thanks!
Hi Margaret, I am not sure from your message which part is pudding-like. The step where they are chilled is after the filling is applied so are you referring to the filling? I would go back and review the ingredients and make sure you are using the ingredients that are called for. The Green Valley brand cream cheese for instance does not act like any other cream cheese on the market that I have used. I could not vouch for how the recipe comes out if you used a different cream cheese.
Hi, I made these the once and they were perfect. So good, that I wanted to make another batch. But it was just goo. I was very careful to follow the recipe. So I tried again, and it was goo again. I think what I did differently was that the first time, when they worked, I used Bob’s red mill all-purpose rather that what is suggested- Bob’s 1:1.
Hi there. I am not sure what went wrong for you. I do use the Bob’s Red Mill one and one gluten-free baking flour and the ones in the images were made with that flour. So many things can affect the outcome of a baked good, from the type of equipment we use, to the temperature of ingredients, etc..